Banana Cream Mini Pies

Banana Cream Mini Pies, a gluten-free and dairy-free dessert that's light in weight and deep in taste. Perfect for brunch or after a big meal!

Course Dessert

Cuisine American

Keyword almond flour crust, dairy-free banana cream pie, gluten-free pie recipes

Prep Time 20

Cook Time 15

Total Time 35

Servings -6

Calories 1430kcal

2 cans canned coconut milk full-fat, refrigerate the cans overnight - we only need the cream that gathers on top
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit.
Place the almond flour and sea salt into the food processor. Pulse the two ingredients together for a few moments.
Add in the melted coconut oil and egg until the mixture forms a ball.
Press the dough into four 4-inch tart pans.
Place the tart pans onto a baking sheet. Bake in the oven for 12-15 minutes, or until the crust looks golden brown.
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.
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: If you don’t have almond flour, almond meal will work, just grind it to a finer consistency.