Mini-Banoffee Pie
Prep time
Cook time
Total time
A vegan, GF, almost raw & healthy twist on the traditional banoffee pie that will blow your mind.
Recipe type: Dessert
Cuisine: English
Serves: 12 cups
Base layer:
  • Pitted Medjool Dates-15
  • Raw Almonds-1 cup
  • Concentrated Vanilla extract-1 tsp (If normal extract-1.5 tsp)
  • Salt-1/4 tsp
Almond Caramel:
  • Almond Butter-1/3 cup [I use roasted almonds]
  • Pitted Medjool Dates-7
  • Concentrated Vanilla extract-1.5 tsp (If normal extract-2 tsp)
  • Salt-1/4 tsp
  • Water-2 Tbsp
Banana Layer:
  • Banana-1 large
  • Agave nectar/Coconut nectar/Maple Syrup-[optional]-to drizzle
Whipped Coconut Cream:
  • Coconut cream-500 ml can [Refrigerate the open coconut can, scoop the coconut cream out]
  • Agave nectar/Coconut nectar/Maple Syrup-[optional]-1/4 cup
  • Lemon juice-1 tsp
  • Salt-1/4 tsp
  • Cacao powder-to dust
Base layer:
  1. In a food processor, add all ingredients and process until they come together. Divide the dough into 12 portions
  2. Add them to cling-wrapped cupcake tins and form cups
  3. Chuck them into the fridge to chill while making the caramel sauce
Almond Caramel:
  1. Process the ingredients together until they form a caramel sauce.
  2. Add it to the refrigerated cups.
  3. Back it goes into the fridge.
Banana Layer:
  1. Slice the bananas and one/couple of slices onto the caramel layer.
  2. If bananas are not very sweet, drizzle some agave/maple syrup/coconut nectar-for that extra sweetness.
  3. Back it goes into the fridge.
Whipped Coconut Cream:
  1. Whisk all the ingredients together and chill it for an hour in the fridge.
  2. Add the coconut cream to the banoffee cups.
  3. Dust cacao on top.
Keep it refrigerated, you could also freeze them.
Recipe by Yes, I am Vegan at