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!
Mini Raw Banana Cream Pies with Peanut Butter Crust
- 4 Medjool dates large, pitted - about ½ cup
- 1/2 cup natural peanut butter
- 1/4 cup ground flax seed
- 1/2 cup old fashioned oats dry
- 2 Tbsp. water
- 1 cup raw cashews
- 1 banana large, ripe
- 1 Tbsp. coconut oil
- 1/4 tsp. vanilla
- 1/4 tsp. fine sea salt
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. water
- 1/4 cup mini dairy-free chocolate chips (optional)
Cover dates in boiling water and soak for 15 minutes then drain.
Add dates, peanut butter, flax seed, rolled oats and 2 tbs of water to a food processor fitted with the S blade.
Pulse to mix until the ingredients begin to clump together..
Scrape mixture into a bowl and roll into 6 evenly sized dough balls.
Line six cups of a muffin tin with small sheets of plastic wrap, then place a dough ball in each cup.
Use your knuckle to press down the center of the dough and work the dough out toward the edges of the cup. Continue to work the dough from the center and up the sides until the dough covers the cup in a thin layer. (See photo above.)
Refrigerate crusts while you make the filling.
Cover cashews with boiling water and soak for 30 minutes then drain.
Rinse food processor parts.
Add cashews, banana, coconut oil, vanilla, lemon, salt and water to the food processer fitted with the S blade.
Blend on high until mixture is creamy – stopping to scrape sides as needed.
Scrape mixture into a bowl and fold in chocolate chips.
Spoon filling into crusts and refrigerate for at least one hour before serving.
Lift set pies out of the muffin tin by pulling up the plastic wrap.
Keep mini pies in refrigerator for up to two days.
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.