I promised you this Best Mini Banoffee Pies recipe a few months ago, and I’m a bit (or more…) late in sharing it. If you’ve been impatiently waiting for it, checking the blog every day (I know a few of you who did), I’m so so sorry for not meeting your expectations. And cravings. But what if I tell you it was worth the wait? What if this Mini Banoffee Pies recipe is heavenly and delicious? Am I then a little bit forgiven?
I did not grow up with banoffee pies. Heck, I never heard of them until a few years ago when one of my Instagrammers brought it to my attention. Off I went, read all about it, and drooled over a few gorgeous photos when suddenly it occurred to me that I MUST have some Banoffee Pies. I quickly scribbled a quick, easy, healthy version, and within minutes I was already in the kitchen grinding, mixing, and blending.
Now, when I know what I’ve been missing out on (referring to this healthy version of the banoffee, of course), I feel like crying. The coconut cream that covers the Mini Banoffee Pies has such a luxurious, soft, silky texture and such an amazing taste that I almost dived into my blender, trying to lick it clean. I partially succeeded, up to my elbows, and I am not ashamed to say it out loud. Crazy delicious food makes me behave in a crazy-finger-licking-bowl-licking-blender-licking-way.
These babies are very easy to put together once you manage to crack open a young coconut, which can be quite a task. Each layer is made of very few ingredients, all with amazing flavors. And everything put together is pure magic. Banoffee Pies. Amazing, delicious magic.
Heavenly Delicious Banoffee Pies
Ingredients
For The Base:
- â…“ cup almonds
- â…“ cup cashews
- 2 tablespoons coconut oil
For The Caramel Layer:
- 2 large Medjool dates
- 1 tablespoon coconut oil
For The Banana Layer:
- ½ medium banana cut into slices
For The Coconut Cream:
- 1 whole young coconut the meat only
- 1 pinch vanilla bean seeds
- 1 tablespoon coconut oil
- 1 ½ tablespoons raw honey or any sweetener of choice (maple syrup)
- 1 teaspoon cacao butter
Instructions
- Add all the ingredients for the base to a blender and blitz for a few seconds until you get them finely crushed, but not to a flour consistency. It’s good to leave a bit of crunch.
- Divide the base mix in 2 and press it into your chosen mini pie pan (I used a regular muffin pan).
- In a bowl, by hand, mix the dates with the coconut oil until you get a gooey, soft, sticky ‘caramel.’ Divide it into 2 and press it into mini pie shapes.
- Top the caramel with banana slices and put them into the fridge.
- Melt the cacao butter in a bowl on top of a pot of slowly boiling water (over low heat).
- Once cacao butter is melted, add it to your blender together with the rest of the ingredients for the coconut cream and whiz them up until you get the smoothest, silkiest, most delicious cream on the planet.
- Scoop the coconut cream into a bowl, cover it, and put it in the fridge for 30 minutes to firm up.
- Scoop coconut cream on top of the banana slices right before serving.
- These mini banoffee pies keep for 1-2 days in the fridge and are best served chilled.
