Mini-Banoffee Pie
Try this Mini-Banoffee Pie recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pitted medjool dates-15
- raw almonds-1 cup
- concentrated vanilla extract-1 tsp (if normal extr
- salt-1/4 tsp
- almond butter-1/3 cup [i use roasted almonds]
- pitted medjool dates-7
- concentrated vanilla extract-1.5 tsp (if normal ex
- salt-1/4 tsp
- water-2 tbsp
- banana-1 large
- agave nectar/coconut nectar/maple syrup-[optional]
- coconut cream-500 ml can [refrigerate the open coc scoop the coconut cream out]
- agave nectar/coconut nectar/maple syrup-[optional]
- lemon juice-1 tsp
- salt-1/4 tsp
- cacao powder-to dust
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a food processor, add all ingredients and process until they come together. Divide the dough into 12 portionsAdd them to cling-wrapped cupcake tins and form cupsChuck them into the fridge to chill while making the caramel sauceProcess the ingredients together until they form a caramel sauce.Add it to the refrigerated cups.Back it goes into the fridge.Slice the bananas and one/couple of slices onto the caramel layer.If bananas are not very sweet, drizzle some agave/maple syrup/coconut nectar-for that extra sweetness.Back it goes into the fridge.Whisk all the ingredients together and chill it for an hour in the fridge.Add the coconut cream to the banoffee cups.Dust cacao on top.
