Mini No-Bake Banoffee Tarts

One of the first desserts I made with my mum when I was child was Banoffee pie. I was recently taken to a deli in Edinburgh by my wonderful friend Ellie and bought a gluten and dairy free Banoffee pie and the nostalgia came flooding in.

I then made it my mission to re-create a version.

I also love mini desserts. Just the right little portion to stop myself gauging until I feel sick, but still satisfying my sweet tooth. So we ended up with these…

Just look at the creaminess…

Mini No-Bake Banoffee Pies

Ingredients

Base

  • 25 grams Rice Puffs
  • 50 grams Cornflakes
  • 50 grams Medjool Dates
  • 75 grams Unsweetened Apple Sauce
  • 20 grams Maple or Date Syrup (can sub for Honey)

Filling

  • 250 grams Silken Tofu
  • 100 grams Banana
  • 10 grams Vanilla Protein (optional)
  • 1 tbsp Stevia/Sweetener (optional)

Instructions

  1. Add the base ingredients (minus the syrup/honey) to a food processor and blend thoroughly. 

  2. Then add the syrup and blend again to create a sticky mixture.

  3. Remove from the food processor and form bases in cupcake holders or a cupcake tin. Spoon into the holder and press down with the back of the spoon. Try to shape with a dip in the middle and higher ages, like a regular tart base.

For the filling:

  1. Add the ingredients for the filing to a food processor and blend thoroughly. 

  2. Spoon equal amounts onto the formed tarts.

  3. Refrigerate over night and top with sliced banana and (optional) cacao nibs).

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