1 ½tablespoonsraw honeyor any sweetener of choice (maple syrup)
1teaspooncacao 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.