Mini Vegan Banoffee Tarts

These little tartlets are gluten free, dairy free, vegan and flippin’ delicious! The combo of the nutty biscuit base, sticky date caramel, creamy coconut yoghurt, fresh banana and grated dark chocolate is a force to be reckoned with.

Prep time: 30 minutes Cooking time: 15 minutes Makes: 12 tarts


For the base:
1/2 cup raw almonds (we love Alison’s Pantry)
2 cups gluten free rolled oats (we love Alison’s Pantry)
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup virgin coconut oil, melted (we love Olivado)
2 tablespoons honey
1 1/2 tablespoons water, or as needed

For the toffee:
1 1/2 cups pitted medjool dates (we love Alison’s Pantry)
3 tablespoons smooth peanut butter (we love Chantal Organics)
1 teaspoon fresh lemon juice
1/4 teaspoon fine sea salt
1 tsp vanilla

For the filling:
1 pot of thick coconut yoghurt
Toffee from above
2 large ripe bananas, thickly sliced (we love Dole)
1 block dark chocolate, shaved

We used the Le Creuset Muffin Tray to make these.


  1. Preheat the oven to 190°C. Grease and line a 12 hole muffin tin with small rounds of baking paper and coconut oil.
  2. Add the almonds, oats, cinnamon, and salt into a food processor and process until they are the texture of coarse sand. Add the melted oil, honey, and water, then process until the mixture comes together. The dough should stick together when pressed between your fingers.
  3. Crumble the dough all over the bases of the muffin holes in an even layer. Starting at the center, press the dough flat into the bottom with your fingers and work your way outward and up the sides. With a fork, poke the base of the tarts to allow the air to escape while baking.
  4. Bake the tarts for about 12 minutes until lightly golden. Remove from the oven and place on a cooling rack for about 15 minutes.
  5. To make the Raw Caramel Toffee: Add the pitted dates into a bowl and pour boiling water over top. Let sit for 5 to 10 minutes, or longer if your dates are firm. Drain the dates and add them to the food processor along with the almond butter, lemon juice, salt, and vanilla. Process until smooth, stopping to scrape the bowl as needed.
  6. When the crust has cooled, gently spoon the caramel toffee into each tart and spread evenly onto the base of each crust.
  7. Slice all of the bananas. Place half of the banana slices on top of the caramel, pressing down lightly to adhere.
  8. Spread the coconut yoghurt on top of the banana slices in an even layer. Now place the remaining banana slices on top of each tart.
  9. Garnish with shaved chocolate and serve immediately.
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