Sometimes things just come together and create something wonderful. These mini banana cream pies are a perfect example. Other recently shared recipes inspired them. Specifically, the crust is adapted from energy bites and the cashew sour cream, featured in my coleslaw and borscht recipes, inspired the filling.
The crust is made with:
- Peanut butter
- Rolled oats
- Ground flax seed
I love combining peanut butter with banana! Yum!
The filling is made with:
- Coconut oil
- Mini chocolate chips
The flavor almost reminds me of chocolate chip cannoli.
Mini Raw Banana Cream Pies
I enjoy exploring different ways to use the same ingredients. These mini raw banana cream pies include some of my favorite foods and flavors! Who doesn’t love banana and peanut butter?
These little beauties are super easy to make. You simply roll the dough into balls then press it into mini crusts in a muffin tin. Lining the tin with plastic wrap makes it a cinch to remove the pies before serving.
When filling each cup, it’s best to go one spoonful at a time to ensure even distribution! Then let the pies set in the fridge for at least an hour.
The crust remains somewhat soft – so eating these mini pies with your fingers can require some dexterity. But they are equally delicious consumed with fingers or a fork!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.