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No-Bake Mini Banoffee Pies [Vegan, Gluten-Free]

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If a dessert made of almonds, dates, banana, vanilla, and coconut sounds good to you, then you have to make these mini banoffee pies. These bite-sized treats have four layers of deliciousness; a crust of dates and almonds, a layer of almond-y date caramel, sweet banana slices, and a generous dollop of coconut whipped cream. This gluten-free take on a classic English dessert is sure to win over your taste buds.

No-Bake Mini Banoffee Pies [Vegan, Gluten-Free]




For the Base:

  • 15 pitted Medjool dates
  • 1 cup raw almonds
  • 1 teaspoon concentrated vanilla extract or 1 1/2 teaspoons vanilla extract

For the Almond Caramel:

  • 1/3 cup almond butter
  • 7 pitted Medjool dates
  • 1 1/2 teaspoons concentrated vanilla extract or 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons water

For the Banana Layer:

  • 1 large banana
  • Agave nectar, coconut nectar or maple syrup, for drizzling (optional)

For the Coconut Whipped Cream:

  • 1 13.5-ounce can coconut cream, opened and refrigerated overnight
  • 1/4 cup agave nectar, coconut nectar, or maple syrup (optional)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Cacao powder, to dust


To Make the Base Layer:

  1. In a food processor, add all ingredients and process until they come together.
  2. Divide the dough into 12 portions
  3. Add them to cling-wrapped cupcake pans and form cups
  4. Put the cupcake pans in the refrigerator to chill while you make the caramel sauce

To Make the Almond Caramel:

  1. Process the ingredients together until they form a caramel sauce.
  2. Add the caramel on top of the base layer and return the cupcake pans to the refrigerator.

To Make the Banana Layer:

  1. Slice the bananas and place one or a couple of slices onto the caramel layer.
  2. If bananas are not ripe, drizzle a maples syrup, agave nectar, or coconut nectar on top, and then return the pans to the refrigerator.

To Make the Coconut Whipped Cream:

  1. Whisk all the ingredients together and chill it for an hour in the refrigerator.
  2. Add the coconut cream to the banoffee cups. Dust with cacao powder and serve.





Dairy-free sweets and meat-free dinners with Indian flair. I am Charanya, a vegan and gluten-free blogger and founder of Yes, I am Vegan. I am an IT lecturer by day and blogger by night. I have been vegan for three years now and gluten-free, the last year. One common question I get asked is, what do you eat? That's why I started blogging, to show the world, vegan and gluten-free food isn't hard to cook. You just need to look for it.



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