These Mini Banoffee Pies are a feel-good take on a classic dessert. With a nourishing oat and almond base, a naturally sweet caramel filling and a boost of collagen, they're both delicious and purposeful. Balanced with fibre, healthy fats and a hint of coffee, they’re the kind of treat that satisfies your sweet tooth while leaving you feeling nourished.
Prep Time: Approx. 40 - 50 minutes (including baking and cooling time)
Quantity: 12 Single Serve Pies
Difficulty: Moderate
Ingredients
Crust:
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, melted
- 2 tbsp sugar f ree maple syrup
- 1 1/2 tablespoons water, or as needed
- 1/2 cup almond meal
- 2 cups rolled oats
- 1/2 sachet Beforeyouspeak Performance Coffee - Caramel
Caramel filling:
- 1 1/2 cups Medjool dates, pitted
- 3 tablespoons natural peanut butter, smooth
- 3 servings Beforeyouspeak Collagen Complex - Caramel
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla bean powder
Topping:
- 1 cup yoghurt of choice, vanilla flavour
- 2 bananas, sliced
- Optional: 2 squares shaved dark chocolate
Method
- Preheat the oven to 180°C. Grab a tart tray and lightly grease the base and sides with coconut oil.
- Put almond meal, oats, Performance Coffee and salt into a processor/blender – process until fine. Add the melted coconut oil, maple syrup and water – process until the mixture comes together. The dough should stick together when pressed between your fingers.
- Crumble the dough across each mini tart section in an even layer. Starting at the center, press the dough flat into the tray and work your way outward and up the sides. With a fork, poke the base to allow the air to escape while baking.
- Bake the tart for 10 minutes until lightly golden. Meanwhile, add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes.
- Drain the dates and add them to the food processor along with the peanut butter, Collagen Complex, lemon juice, salt, and vanilla bean powder. Process until a smooth caramel forms, scrape the bowl as needed.
- When the tart shells have cooled, gently spread all of the caramel onto the bases until covered. Slice the bananas and place a slice or two on top of the caramel, pressing down lightly.
- Spread the yoghurt on top of the banana slices in an even layer, then place the remaining banana slices on top of the mini pies. Garnish with shaved chocolate and enjoy!