Mini Banoffee Pies (No-Bake, Dairy-Free)
No-bake mini banoffee pies with a crunchy almond-cashew base, sticky Medjool date caramel, fresh banana slices, and silky whipped coconut cream. Dairy-free, refined-sugar-free, and ready in under 30 minutes with just a handful of whole-food ingredients.
Equipment
- High-speed blender
- Muffin pan (standard 6-cup or 12-cup)
- Small Saucepan
- Heat-proof bowl (for double boiler)
- Mixing bowl (medium)
- Spatula
Ingredients
For The Base
- ⅓ cup almonds 40g
- ⅓ cup cashews 45g
- 2 tablespoons coconut oil melted, 28g
For The Caramel Layer
- 2 large Medjool dates pitted and roughly chopped
- 1 tablespoon coconut oil softened, 14g
For The Banana Layer
- ½ medium banana cut into slices
For The Coconut Cream
- young coconut meat from 1 young coconut, approximately ¾ cup / 120g
- vanilla bean seeds seeds from ¼ vanilla bean, or ¼ teaspoon vanilla extract
- 1 tablespoon coconut oil melted, 14g
- 1 ½ tablespoons raw honey or maple syrup for a vegan option, 30g
- 1 teaspoon cacao butter 5g
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.⅓ cup almonds, ⅓ cup cashews, 2 tablespoons coconut oil
- Divide the base mix in 2 and press it into your chosen mini pie pan (I used a regular muffin pan).
- Pit and roughly chop the Medjool dates. In a small bowl, mash the dates with softened coconut oil using a fork until you get a gooey, sticky caramel paste. If the dates are too firm, soak them in warm water for 5 minutes and drain before mashing. Divide into 2 portions and press evenly over the nut bases.2 large Medjool dates, 1 tablespoon coconut oil
- Top the caramel with banana slices and put them into the fridge.1/2 medium banana
- Melt the cacao butter in a heat-proof bowl set over a small saucepan of gently simmering water (the bowl should not touch the water). Stir occasionally until fully melted, about 2-3 minutes.1 teaspoon cacao butter
- 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 cream.young coconut meat, vanilla bean seeds, 1 tablespoon coconut oil, 1 ½ tablespoons raw honey, 1 teaspoon cacao butter
- 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.
Notes
Storage: Keep assembled pies covered in the fridge for up to 2 days. The coconut cream softens after day one, so they're best within 24 hours.
Make-Ahead: Prepare the nut base and date caramel up to 3 days ahead and store in the fridge. Assemble with banana and coconut cream just before serving to prevent browning.
Substitutions: If you can't find young coconut meat, substitute 1 cup (240ml) full-fat canned coconut cream (chilled overnight and scooped from the top) — the texture will be slightly less silky but still delicious. For a nut-free base, replace almonds and cashews with equal amounts of sunflower seeds and pumpkin seeds.
Pro Tip: Chill the coconut cream mixture for a full 30 minutes before scooping — if it's still too soft, pop it in the freezer for 10 minutes. A firmer cream holds its shape beautifully on the pie.
Chilling Time: This recipe requires 30 minutes of chilling time for the coconut cream (included in the total time). The pies are best served chilled.
Nutrition
Serving: 1servingCalories: 639kcalCarbohydrates: 50gProtein: 10gFat: 50gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.01gSodium: 4mgPotassium: 597mgFiber: 6gSugar: 35gVitamin A: 55IUVitamin C: 3mgCalcium: 90mgIron: 3mg
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