Posted on by Macro Mike

banoffee mini tarts

Created by @noashealthyeats

Created by @noashealthyeats


12 tarts (with whipped coconut cream)

125 calories

F. 6.2

C: 12.8

P: 3.7


ingredients

BASE:

  • 25g / Pecans or chosen nut
  • 60g / Rolled oats
  • 50g / Soaked pitted dates
  • 1tbs / Coconut oil

CARAMEL

  • 50-60g / Soaked pitted dates
  • 20g / Almond butter
  • 40g / Macro Mike Banoffee Protein+ Powder
  • 1-2tbs / Canned coconut milk (cream part only)

COCONUT CREAM [optional]

  • 120ml / Canned coconut milk (cream part only)
  • 1tbs / Maple syrup

TOPPINGS [optional]

  • Sliced banana
  • Pecans
  • 120ml / Canned coconut milk (refrigerated)
  • Drizzled chocolate

steps

BASE
Soak dates for 10 minutes in boiling water, then drain and keep the water for later.
 
Blend the nuts in a processor. Add remaining base ingredients and blend until a dough forms (add a few tbs of date water as needed).
 
Press dough into mini silicone muffins moulds, pressing up the sides. Place in freezer.
 
CARAMEL:

Soak dates for 10min in boiling water, then drain and keep the water for later.

Blend remaining caramel ingredients adding a few tbs of date water as required until a creamy caramel is achieved (optional to add in a pinch of salt).

Place 1-2tbs of caramel in each tart then return to the freezer for 30min.

Decorate with desired toppings.

 

COCONUT WHIPPED CREAM:

Lightly whisk canned coconut milk (cream parts only) and 1tbs of maple syrup.

Place on the top of tarts.

Store in the freezer or fridge.

If storing in the fridge don’t put the banana on until you serve.


goodies in this recipe!!

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goodies in this recipe!!

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