Banana Cream Mini Pies

Banana Cream Mini Pies

 

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Monica Bazarsky

Serves: 4-6

Ingredients

• The Crust
• 2 cups blanched almond flour/meal*
• 1/4 teaspoon sea salt
• 2 tablespoons coconut oil melted
• 1 egg, at room temperature

• Banana Cream
• 3 very overripe bananas, frozen over night and then peeled
• 1 can full fat coconut milk
• 2/3 cup coconut oil melted
• 4 dates
• 2 tablespoons maple syrup or pure honey
• Coconut Whipped Cream
• Cream from the top of 2 cans full fat coconut milk (refrigerate the cans over night)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the almond flour and sea salt into the food processor. Pulse the two ingredients together for a few moments.
3. Add in the melted coconut oil and egg until the mixture forms a ball.
4. Press the dough into four 4-inch tart pans.
5. Place the tart pans onto a baking sheet. Bake in the oven for 12-15 minutes, or until the crust looks golden brown.
6. While the crust is cooling, combine the coconut milk and coconut oil with an immersion blender or in a high-speed blender. Add in the bananas, dates and maple syrup. Let this mixture cool in the fridge for 30 minutes.
7. To make your whipped cream, scoop off the cream that has formed in the coconut milk cans into a chilled medium sized bowl. Whisk with an electric mixer until a soft peak forms. Then, add in the vanilla extract and maple syrup. Scoop the whipped cream into a piping bag and pipe away onto the mini tarts.

Notes

Notes: If you don’t have almond flour, almond meal will work, just grind it to a finer consistency.