HEALTHY BANOFFEE TARTLETS
Have you ever tried a Banoffee pie?? The traditional Banoffee pie is made with a cookie crust, caramel toffee in the middle, sliced bananas on top and whipped cream over the bananas…
It is DE-LI-CIOUS!!!!!!
I am so happy how good these healthy and delicious Banoffee tartlets turned out! Instead of the traditional recipe with toffee, I used toasted coconut butter!!!! And it’s delicious as well but much healthier than the traditional one!
You should try these! Easy and healthy.
Besides…needless to say these cute and healthy tartlets are gluten free, refined sugar free and can be dairy free and vegan as well if the topping is made with coconut cream or coconut/almond yogurt!
DIABETIC DIET TIP
These healthy banana tartlets are a great option for a healthy snack or a healthy dessert for diabetics and non diabetics also!
Since the base is made with almond flour and coconut sugar or erythritol; and the filling is made with toasted coconut butter with only some bananas… it won’t spike your blood sugar levels as long as they’re stable! Even though you have a higher sugar content from the bananas, it’s not much overall. And the healthy fats from this healthy recipe will help lower digestion and have a great blood sugar response.
Try it and let us know!! We would be glad to know these healthy dessert recipes actually help you too as well as it works for us :)
Author - Lucía
Prep - 10 minutes
Bake - 10 minutes
Ready in - 10 minutes
Yield - 4 mini tartlets - 8 portions
Duration - 1 week or 3 months in the freezer
INGREDIENTS
Crust:
2 cups or 180gr of almond flour
40gr of coconut sugar or erythritol
1 tablespoon of ground cinnamon
30gr of grass-fed butter or coconut oil (melted)
Filling & Topping:
40gr of coconut butter (homemade recipe HERE)
2 ripe bananas
2 tablespoons of fresh lemon juice
1 cup or 200ml of coconut cream or whipped cream with erythritol or yogurt
STEPS
Preheat oven to 350F/170C.
Mix all crust ingredients together and evenly press dough in bottom of each tartlet mold.
Bake 10 minutes and let it cool.
Once it’s cooled, pour some coconut butter over the crust.
In a bowl, slice bananas and cover them with lemon juice, this will avoid oxidation (for a while at least).
Evenly distribute the banana over the coconut butter and finally cover them with some whipped coconut cream or regular whipped cream.
* Store in the fridge for 1 week or freeze.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
Conocéis el Banoffee? Está tremendo!!! Y si os gustan las bananas con dulce de leche o caramelo.. ni os cuento!
Esta es la versión sana del Banoffee, usando mantequilla de coco tostado en vez de caramelo!
Estas deliciosas tartaletas de Banoffee no llevan gluten, ni azúcares refinados ni lácteos y vegano (si usáis crema de coco o yogur de coco/almendra como topping en vez de nata).
Autora - Lucía
Preparación - 10 minutos
Horno - 10 minutos
Listo en - 10 minutos
Porción - 4 tartaletas - 8 personas
Conservación - 1 semana o 3 meses en congelador
INGREDIENTES
Base:
2 tazas o 180gr de harina de almendra
40gr de azúcar de coco
1 cucharada de canela en polvo
30gr de mantequilla de vacas de pasto o aceite de coco VE (derretido)
Relleno & Topping:
40gr de mantequilla de coco tostado casera (encontraréis la receta AQUI)
2 bananas
2 cucharadas de zumo de limón
1 taza o 200ml de crema de coco o nata para montar con una pizca de eritritol o yogur
PASOS
Pre calentar el horno a 170C.
Mezclar todos los ingredientes de la base y apretar uniformemente en la base de los moldes.
Hornear 10 minutos y dejar enfriar.
Una vez enfriada la base, verter un poco de mantequilla de coco uniformemente sobre la base. Reservar.
En un bol, cortar las bananas y mojarlas con zumo de limón exprimido, esto evitará que se oxiden las bananas (al menos por un rato).
Poner las rebanadas de banana encima de la base de coco y poner crema de coco montada o nata montada por encima y listo!
* Conservar en la nevera 1 semana o congelar.
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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