Mini Vegan Banoffee Pies

So, about these pies. They are EVERYTHING. Everything you would look for in a totally healthy yet incredibly exquisite dessert. Seriously; serve this to vegans, non-vegans, your mother, your father, fancy people; I guarantee everyone and anyone would enjoy them.


Let’s break it down for a minute. Originally, banoffee pies are made of layers of a rich, buttery crust, caramel, loads of cream and bananas of course.

I’ve swapped the unhealthy crust with a two-ingredient, super simple crust, the caramel for a rich, sugar free date caramel and the whipped cream for a dairy-free, totally indulgent coconut whipped cream.

Look at the fluff, doesn’t it look amazing? It tastes just as good.



The whipped cream is simply made of whipped coconut cream with a touch of sweetener. As for the caramel, it is made using ooey gooey rich date paste, which surprisingly resembles the taste and texture of traditional caramel.



This recipe only makes 6 mini pies, but trust me, one little pie will leave you super satisfied and will take care of that sweet craving (not that you should stop at one pie). You will be left with some more date caramel and coconut whipped cream, but who’s complaining? You can top your pancakes or oatmeal off with these delicious spreads!

Makes: 6 mini pies


For the crust:

  • 1 1/4 cups whole wheat flour
  • 1 ripe banana

For the date caramel:

  • 1/4 cup sticky date paste or 1/2 cup soft dates
  • 1/4 cup warm water
  • 1 tbsp almond butter

For the coconut whipped cream:

  • 1 can full-fat coconut milk, chilled in the fridge overnight
  • 1 tbsp maple syrup

Additional banana, to assemble.



To make the crust: preheat your oven to 180°c. Mash the banana in a bowl and add in the flour. Mix it with a spoon first and then with your hands until you reach a dense, pliable dough. Grease a muffin tin and divide the dough into 6 small balls and press each ball into the muffin tin to form a crust. Place into the oven for 10-15 minutes until the dough firms up.

To make the whipped cream: open the can of coconut milk that has been sitting in the fridge overnight, you should see a thick layer of hard cream gathered on top, the cream and coconut water should have separated in the fridge. Scoop out the cream into a large bowl until you reach the coconut water, you can use the coconut water for smoothies later. You only need the thick cream for now. Pour one tablespoon of maple syrup onto the cream and whisk with an electric beater until you reach a rather dense whipped cream

To make the date caramel: simply place all caramel ingredients in a blender and blend up. Store in the fridge for a bit to cool down.

Assembly: slice your additional banana into roughly 12 pieces. Grab your mini pie crusts and start by placing one thin slice of banana into each one, then spoon in about a teaspoon of the date caramel, then plop on some whipped cream and finally top with the rest of your banana slices. And voilà!

Serve cool & enjoy!



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