Mini Banoffee Pies
[Vegan, Gluten-Free]

To Make the Base:

1. Blend chia seeds to a flour, then add oats and blend again to a flour. Add all other ingredients except walnuts and blend until sticky, then add walnuts and pulse on low until roughly chopped but still with some texture.
2. Line a muffin tray with plastic wrap, wetting the tray slightly to help it stick, then place 3-4 tablespoons of mixture in each casing. Press carefully to create 10 pie bases.

To Make the Chocolate Layer:

1. Melt cacao butter, then whisk in remaining ingredients, and pour 1/2 teaspoon of chocolate sauce inside each pie base, spreading out flat. Place in refrigerator to set.

To Make the Caramel:

1. Blend all ingredients in a high-speed blender until super smooth and creamy, scraping down the sides if needed.
2. Pour a few tablespoons into each pie case, using a spoon to swirl the caramel into place. Place in freezer to set.

To Make the Bananas and Cream:

1. Take the top cream layer off two cans of coconut cream, and whisk in a bowl with a fork until thick and fluffy.
2. Slice bananas thinly on an angle, and place banana slices concentrically on each pie, then top with a dollop of cream on each.

To Make the Topping:

1. Slice a bar of dark chocolate into flakes, and sprinkle a few on the top of the cream. Place in the refrigerator for at least an hour preferably 2-3 for all the layers to set together.