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Banoffee Pie Bites {GF & No refined sugar, Vegan option}

Author Izy


For the pastry:

  • 1 tsp chia seeds
  • ~1/2 cup , (125 ml) water
  • 1/4 cup ( almonds
  • 1/4 cup ( buckwheat flour
  • 1 cup (80 g) oats
  • pinch of salt
  • 2 tsp olive oil

For the caramel:

  • 8 medjool dates , , soaked for 10 minutes in boiling water then drained
  • 1 tbsp coconut butter , (or other nut butter)
  • 1 tbsp boiling water
  • pinch of salt
  • 1 tsp vanilla extract

For the topping: (see notes for vegan option)

  • 3 tbsp ricotta
  • 1 tsp plain yogurt
  • 1/2 tsp vanilla extract
  • 1 small banana , , thinly sliced into coins
  • to decorate: grated unsweetened chocolate , , bee pollen


Make the pastry:

  • Preheat oven to 180 C (350 F).
  • Mix the chia seeds in a small bowl with 2 tbsp of water and set aside.
  • In a food processor, combine the almonds, buckwheat flour, oats and salt. Blend until the almonds and oats have broken down into flour.
  • Add in the chia mixture and olive oil then pulse in until combined.
  • Drizzle in the remaining water a tablespoon at a time while pulsing the mixture until a dough forms (you might not need all of the water). Roll the pastry out on a piece of baking paper until it's only a few mm thick. Cut into 9 cm (~3.5 inch) diameter circles and push each one into the well of a tartlet pan. Bake for 12 minutes until dry. Leave to cool.

For the caramel:

  • Pit the soaked dates and place into a blender with the coconut butter, boiling water, salt and vanilla extract. Blend until completely smooth.

For the topping:

  • Stir together the ricotta. yogurt and vanilla in a small bowl.

To assemble:

  • Smear some caramel into the base of each pastry cup. Top with a few slices of banana, then the ricotta mixture, then some grated chocolate and bee pollen (if you want). Finish with a slice of banana to decorate.