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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]

Serves

12

Ingredients

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

Preparation

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.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


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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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