Gluten Free No-Bake Mini Banoffee Pies
 
 
Serves: 4
Ingredients
  • For the Crust:
  • ¼ cup raw almonds
  • 4 large pitted medjool dates (60g) or about ¼ cup, chopped
  • 1 tablespoon natural almond butter
  • For the Filling & 'Cream' Topping
  • 1 banana, peeled
  • 8 drops Sweet Leaf English Toffee liquid stevia
  • 2 tablespoons unsweetened almond milk (or milk of choice)
  • ½ cup plain 0% fat Greek yogurt
  • Dark chocolate shavings for garnish (if desired)
Instructions
  1. In a food processor combine almonds, chopped dates, and almond butter. Process until crumbly and sticky.
  2. With wet hands divide the mixture 4 ways and form each portion into a ball.
  3. Press into a muffin tin cup to make a crust. Do this with each portion to make 4 crusts total. (I put some parchment paper on the bottom of each muffin cup to prevent sticking!)
  4. In a blender, magic bullet, or food processor blend together banana, 4 drops of the liquid stevia, and 2 tablespoons of almond milk.
  5. Divide the banana mixture equally into the 4 crusts.
  6. Place the crusts with banana mixture in the freezer for 20 minutes to set.
  7. Meanwhile, mix 4 drops of the liquid stevia into ½ cup of yogurt.
  8. Once the crusts/banana filling has set, fill each cup with 2 tablespoons of the toffee yogurt mixture, and return to freezer for 30 min - 1 hour.
  9. Remove cups from freezer and carefully remove from the muffin tin.
  10. Serve immediately!
  11. Enjoy!
Notes
If left in the freezer the cups will freeze completely. In that case, just thaw for 10-20 minutes before serving.
Nutritional Information
Serving size: 1 pie Calories: 183 kcal Fat: 6g Carbohydrates: 28g Sugar: 20g Fiber: 6g Protein: 6g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/gluten-free-no-bake-mini-banoffee-pies-a-50-iherb-com-shopping-spree-giveaway/