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)


  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).