Quantcast

By: Aimee D'Elia

There’s no wrong time or place to enjoy pie. A perfectly filled pie is a welcomed treat, with no special occasion required. These Mini Banana Coconut Pies are ideal for any day of the week. The whipped coconut and nut butter filing is super creamy and complements the natural sweetness of the bananas. The crust is buttery, crumbly, and packed with Vital Proteins Coconut Collagen Creamer. Then there are the bananas, sitting all cozy, nestled right into the mini crusts. Together, these pies make for one super delicious and healthy bite!

RELATED: Try Vital Proteins Coconut Collagen Creamer!

We’re especially fond of mini pies because they are easy to enjoy in small quantities and you don’t feel as inclined to eat more than necessary in one sitting. The mini version is better when it comes to portions and they’re also way easier to share with friends. It’s always a bonus when no cutlery is required. These pies are packed with all the healthy fats to satisfy your sweet tooth without being overly sweet. And our Coconut Collagen Creamer is whipped into the crust to give this dessert an always-welcomed health boost.

RELATED: 5 Surprising Ways to Use Our Collagen Creamer

banana coconut pies

Mini Banana Coconut Pies

Yields 12 mini pies

Ingredients:

Crust:

  • ¾ C raw almonds
  • ¼ C rolled oats
  • ¼ C dried mini bananas, packed (about 4-5)
  • 2 scoops Vital Proteins Coconut Collagen Creamer
  • ¼ t Himalayan pink salt
  • 2 T coconut sugar
  • ¼ C coconut oil, melted

Filling:

  • 1½ C coconut milk (full fat, canned)
  • 1½ T arrowroot starch
  • 3-4 T maple syrup
  • ½ C creamy peanut or cashew butter, unsalted
  • Pinch of Himalayan pink salt
  • 1 t vanilla extract

Coconut whipped cream:

Directions:

  1. Place coconut milk and arrowroot starch in medium sauce pan. Heat on stovetop over medium heat. Whisk until combined and there are no more lumps. Heat for 3-5 minutes until smooth and creamy.
  2. Remove from heat and stir in nut butter of choice, maple syrup, pink salt and vanilla.
  3. Let sit for 10 minutes to cool. Place in glass bowl or dish. Cover with plastic wrap so that the wrap is touching the filling (this prevents a film from forming on the filling). Let sit in refrigerator for 4-6 hours to set.
  4. Place almonds, oats, bananas, collagen, pink salt, and coconut sugar in food processor. Pulse until ingredients form a fine meal. Next add melted coconut oil and pulse until combined. Dough should hold when pressed together between two fingers, add more coconut oil if it does not.
  5. Preheat oven to 350°F. Lightly grease a muffin tin or use muffin liners. Divide the dough and press dough firmly into tin with the back of a spoon or your fingers. Allow for the dough to come up the sides. Bake for 15 minutes until crusts are golden.
  6. Allow mini pie crusts to cool completely before removing. Use a butter knife to loosen the sides if you did not use muffin liners.
  7. To prepare coconut whipped cream, place just the coconut cream (no liquid) from the refrigerated can into a large mixing bowl. Add vanilla and coconut creamer and beat with hand mixer until fluffy.
  8. To assemble, place 2 thinly sliced bananas into the mini pie crust. Next, use a tablespoon or mini cookie scoop to scoop filling onto the crust. Then scoop some coconut whipped cream to top. Optional garnish: caramelized bananas or chocolate shavings.