Mini Banoffee Pies

Mini Banoffee Pies

Banana and coffee, what more could you want...

Makes 12 - Gluten Free - Refined Sugar Free

Macros (per serve):
234 Cal, 29g Carbs, 11g Fat, 8g Protein



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


  • 1 cup yoghurt of choice, vanilla flavour
  • 2 bananas, sliced
  • Optional: 2 squares shaved dark chocolate


  1. Preheat the oven to 180°C. Grab a tart tray and lightly grease the base and sides with coconut oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!