Mini Banoffee Tarts

This refined sugar free, gluten and dairy free version of the classic Banoffee dessert is so delightfully indulgent, it will soon become a family favourite! 




1 ½ cup almond meal

3 tablespoon coconut oil, melted

2 tablespoon Mount Somers Honey and Vanilla 

1 egg, beaten lightly


1 400ml can of coconut cream

2 tablespoon Mount Somers Honey and Caramel

1 tablespoon coconut sugar


1/2 cup coconut cream (left in fridge overnight to harden)

1 tablespoon Mount Somers Honey and Vanilla


1 banana sliced into coins

Dark chocolate for shavings



  1. Pre-heat oven to 180˚C fan bake.
  2. Mix the crust ingredients together in a bowl until combined.
  3. Fill the tart tins, using your fingers to distribute evenly on the base and sides.
  4. Bake the crusts for 10 minutes or until starting to brown, then remove and allow to cool before removing from the tins.
  5. Add caramel ingredients to a small saucepan and bring to a boil. Reduce the heat to as low as it goes then stir for 5-10 minutes, until the sauce has thickened slightly.
  6. Pour the caramel into a small jug and place in the fridge for 30 minutes to cool and thicken.
  7. Spoon the caramel into the crusts and top with banana coins. Return to the fridge.
  8. Beat the cream ingredients with a hand beater until light and fluffy then spoon onto the tarts. Grate the chocolate over each tart and serve.

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