Posted on by Claire M

banoffee mini tarts


12 tarts (With whipped coconut cream )

125 calories

F. 6.2

C: 12.8

P: 3.7


Created by @noashealthyeats

Created by @noashealthyeats

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 Banoffee protein
  • 1-2tbs of coconut milk from a can (cream part works best)

COCONUT CREAM [optional]

  • 120ml canned coconut milk (cream parts only)
  • 1 tbs maple syrup

TOPPINGS [optional]

  • Sliced banana
  • pecans
  • 120ml canned coconut milk(refrigerated can
  • drizzled chocolate

 

steps

Base:
Soak dates (10 mins in boiling water).
 
Blend the nuts in a processor. Drain the dates, keeping the water for later. Add remaining base ingredients & blend until a dough forms. [Add a few tbs date water as needed.]
 
Press dough into mini silicone muffins moulds, pressing up the sides. Place in freezer.
 
 
Caramel:

Soak the dates [10min in boiling water] Drain but keep the water.

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

Decorate with desired topping [All optional except banana]

 

For coconut whipped cream

Lightly whisk canned coconut milk (cream parts only) + 1 maple syrup

Place on the top of tarts.

Store is the freezer or fridge.

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

 
 

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goodies in this recipe!!

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