Grain Free Banana Cream Mini Pies (refined sugar free option)
Paleo vegan banana cream pies, perfectly creamy, and healthy with just the right amount of sweetness, crunch and fluff!
- 2/3 cup blanched almond meal
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 cup raw whole almonds
- 1 tbsp potato starch *
- 1/2 cup dairy free milk *
- 1 tbsp cane sugar *
- 1/2 tsp vanilla extract
- 1 banana or 1/2 cup
- pinch of salt
- Full fat coconut milk from a can refrigerate can
- 1 tsp vanilla extract
- 1-2 tbsp powdered sugar
Preheat oven to 350 degrees F.
In a food processor blend all of your crust ingredients until the whole almonds are in small chunks (see image).
Line your muffin tin with liners (greasing the pan will not work).
Equally disperse your crust mixture into your muffin tin, it will look like a lot until you press it down. Using your fingers press the crust onto the bottom and sides of your tin.
Use a fork to puncture the bottom of your crust...three times on each bottom.
Bake for 10-13 minutes until golden brown on edges. Once baked set aside to fully cool.
While that is baking, in a small sauce pan whisk together your potato starch, milk, sugar and vanilla. Place over medium heat, use a plastic spatula to constantly stir and scrap the sides and bottom. In about 2-5 minutes the mixture will thicken, you want it jiggly, and the consistency of thick jam. Too thick is just fine, too thin will result in a runny pie.
Place into a bowl, cover with plastic wrap and refrigerate until cool (about 1-2 hrs).
In the mean time make the coconut whip cream. Remove the can of coconut cream from the fridge, carefully scoop out the hard white part of the coconut cream leaving behind the liquid part. Use a hand mixer to whip the coconut cream until soft and airy. Add vanilla extract and powdered sugar. You decide how sweet you want the whip cream, add powdered sugar 1/2 tbsp at a time until you reach the desired sweetness (I like about 1 tbsp per 8 oz of coconut cream). Set aside.
Once your pudding is cool, in a high speed blender or food processor blend your banana and pinch of salt until smooth. Add your pudding into the blender and blend until just combined.
Remove the paper liners from the crusts.
Spoon the banana pudding into the mini crusts. Place back into the refrigerator to let it set up (about 1-2 hrs).
Once they're cool and ready to eat top with your coconut whip cream. (I re-whip my coconut whip cream before serving to keep it nice and fluffy.)
Optional: top with banana slices.
Makes 6 mini banana cream pies. Feel free to double the recipe.
Crust: Do not make any substitutes. The blanched almond flour and raw almonds are both needed to make the crust work.
Potato starch: can substitute for corn starch, but will not be paleo. Do not use arrowroot starch, it will not work.
Milk: I have made this recipe with homemade cashew milk and Native Forest "Simple" coconut milk, both turned out great. Both are guar gum and carrageenan free, which I talk about why I don't eat HERE.
Sugar: if you are strictly paleo and do not eat cane sugar, sub for coconut sugar. This will yield a more caramel flavor, but still delish.
Banana: you want your banana perfectly ripe, no green, some brown spotting is great. Do not use under ripe bananas!
The filling will turn light brown from the bananas, I recommend serving within 24 hrs.
Coconut whip cream: I have the best luck with Field Day brand, full fat. If you've never made coconut whip cream read this first!