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

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.