Banoffee Pie Bites




For the pastry:

1 tsp chia seeds

125 ml water

20g almonds

20g buckwheat flour

80g oats

1 pinch of salt

2 tsp Biona Organic Coconut Oil


For the caramel:

8 medjool dates , soaked for 10 minutes in boiling water then drained

1 tbsp Biona Organic Almond Butter

1 tbsp boiling water

1 pinch of salt

1 tsp vanilla extract


For the topping: (see notes for vegan option)

 4 tbsp Coconut Yoghurt

1/2 tsp vanilla extract

1 small banana , thinly sliced

To decorate: grated unsweetened dark chocolate.




For 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 coconut oil then pulse in until combined.

-Drizzle in the remaining water a tablespoon at a time while pulsing the mixture until a dough forms.

-Roll the pastry out on a piece of baking paper until it's only a few mm thick. Cut into 9 cm 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 almond butter, boiling water, salt and vanilla extract. Blend until completely smooth.


For the topping:

-Stir together the coconut yoghurt 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 coconut yoghurt mixture, then some grated dark chocolate and finish with a slice of banana to decorate.

Windmill products used in this recipe