Mini Banoffee Tarts

Makes 6 These mini pies are the most perfect dessert to serve to friends or family as they take minutes to prepare but look and taste like they have taken a lot more time and work! I have always loved Banoffee Pie but my favourite bit was the fillings underneath the cream; I decided to simplify the traditional recipe by excluding the creamy layer and just adding more delicious caramel, banana and chocolate! If you love the cream too you could definitely add a spoonful of coconut yogurt or some coconut cream on top!  

Prep: 20 minutes


Total: 20 minutes




  • 100g pecans (1 cup),150g almonds (1 cup),170g sticky medjool dates (about 9),3 tablespoons cacao powder
  • Caramel

  • 150g medjool dates (about 8),3 bananas,3 tablespoons almond butter,2 tablespoons full fat coconut milk - the firm bit,2 tablespoons maple syrup,optional - cacao nibs/ CoYo to decorate


  • Grease your pie tins with coconut oil.
  • Add all ingredients to a food processor and blend until you have a sticky mix.
  • Press this mix into the tins to make your base.
  • Add the dates to a food processor and blend until they are broken down and a little bit caramel like.
  • Add 1 1/2 of the bananas, the almond butter, coconut milk and maple to a food processor and blend until completely smooth.
  • Slice the other 1 1/2 bananas and layer onto the cool bases.
  • Spoon the caramel mix on top and decorate with nibs.

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