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
- 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)
- 250 grams Silken Tofu
- 100 grams Banana
- 10 grams Vanilla Protein (optional)
- 1 tbsp Stevia/Sweetener (optional)
Add the base ingredients (minus the syrup/honey) to a food processor and blend thoroughly.
Then add the syrup and blend again to create a sticky mixture.
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:
Add the ingredients for the filing to a food processor and blend thoroughly.
Spoon equal amounts onto the formed tarts.
Refrigerate over night and top with sliced banana and (optional) cacao nibs).