I promised you this recipe few days ago and I’m bit (or more…) late in sharing it. If you’ve been impatiently waiting for it, checking the blog every day (I know few of you who did), I’m so so sorry for not meeting your expectations. And cravings. But what if I tell you it was worth the wait? What if this recipe is heavenly delicious? Am I then a little bit forgiven?
I did not grew up with banoffee pies. Heck, I never heard of them until few days ago when one of my instagrammers brought it to my attention. Off I went, read all about it, drooled over few gorgeous photos when suddenly it occurred to me that I MUST have some. I quickly scribbled a quick, easy, healthy version and within minutes I was already in the kitchen grinding, mixing, blending.
Now when I know what I’ve been missing out on (am referring to this healthy version of the banoffee, of course), I feel like crying. The coconut cream that covers the mini banoffees has such a luxurious, soft, silky texture and such an amazing taste that I almost dived in my blender trying to lick it clean. I partially succeeded, up to my elbows, and am not ashamed to say it out loud. Crazy delicious food makes me behave in a crazy-finger-licking-bowl-licking-blender-licking-way.
These babies are very easy to put together once you manage to crack open a young coconut, which can be quite a task. Each layer is made of very few ingredients, all with amazing flavors. And everything put together is pure magic. Amazing, delicious magic.
- For the base:
- 1/3 cup almonds
- 1/3 cup cashews
- 2 TBSP coconut oil
- For the caramel layer:
- 2 medjool dates
- 1 TBSP coconut oil
- For the banana layer: half a medium-small banana, cut into slices
- For the coconut cream:
- the meat of 1 young coconut
- pinch of vanilla bean seeds
- 1 TBSP coconut oil
- 1.5 TBSP sweetener of choice (raw honey, maple syrup)
- 5 gr cacao butter
- Add all the ingredients for the base to a blender and blitz for few seconds until you get them finely crushed, but not to a flour consistency. It’s good to leave a bit of crunch.
- Divide the base mix in 2 and press it into your chosen mini pie pan (I used a regular muffin pan).
- In a bowl, by hand, mix the dates with the coconut oil until you get a gooey, soft, sticky ‘caramel’. Divide it in 2 and press it into the mini pie shapes.
- Top the caramel with banana slices and put them into the fridge.
- Melt the cacao butter in a bowl, on top of a pot of slowly boiling water (over low heat).
- Once cacao butter is melted, add it to your blender together with the rest of the ingredients for the coconut cream and whiz them up until you get the smoothest, silkiest, most delicious cream on the planet.
- Scoop the coconut cream into a bowl, cover it and put it in the fridge for 30 minutes to firm up.
- Scoop coconut cream on top of the banana slices right before serving.
- These mini banoffee pies keep for 1-2 days in the fridge and are best served chilled.