If you want to enjoy the banoffee flavour without all the calories, try these Date and Coconut Banoffee Pies recipes from our Christmas and Entertaining Cookbook.

Made without condensed milk, cream, biscuits or white sugar, it’s got everything you love about a banoffee pie but without the calorie blowout.

A traditional (mini!) banoffee would set you back around 400 or more calories. This one? Just 141 calories per serve. WINNING.

This Banoffee Pies recipe comes from our Christmas and Entertaining Cookbook. Available now at our shop, it’s packed with 150 recipes for the festive season.

For more holiday recipes like this, check out The Healthy Mummy’s Christmas and Entertaining Cookbook for more ideas.

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Date and Coconut Banoffee Pies

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Course

Desserts

Servings

pies

Ingredients

• 3/4 cup pitted dried dates
• 1/3 cup hot water
• 1/2 cup rolled oats
• 1/3 cup almond meal
• 1/2 tsp cinnamon
• 1.5 tbsp almond butter
• 1/2 tsp vanilla extract
• 1.5 bananas sliced
• 1/4 cup coconut cream chilled
• 1/4 cup reduced-fat ricotta
• 1/4 tsp cacao/cocoa powder

Course Desserts Servings pies Ingredients 3/4 cup pitted dried dates 1/3 cup hot water 1/2 cup rolled oats 1/3 cup almond meal 1/2 tsp cinnamon 1.5 tbsp almond butter 1/2 tsp vanilla extract 1.5 bananas sliced 1/4 cup coconut cream chilled 1/4 cup reduced-fat ricotta 1/4 tsp cacao/cocoa powder

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Instructions

1. Preheat oven to 180C. Line 8 holes of a muffin tin with paper patty cases. Place dates in 1/4 cup of the hot water and soak for several minutes until soft. Puree dates and soaking water in a food processor until smooth.
2. In a bowl, combine oats, almond meal and cinnamon. Add 2 tablespoons
3. of the date puree and the remaining hot water, and mash together with
4. a fork until well combined.
5. Divide oat mixture between the patty cases and use your fingertips to press down firmly in an even layer, making the pie crusts. Bake for 8-10 minutes or until lightly golden.
6. Remove from the oven and allow to cool.
7. While pie crusts cool, combine the remaining pureed dates with almond butter and vanilla until smooth. Carefully spread the date mixture over the base of each crust.
8. Place a couple of slices of banana on top of each pie, pressing down lightly.
9. In a blender or food processor, blitz the chilled coconut cream and ricotta until smooth. Spread the coconut cream mixture over the banana slices in an even layer.
10. Top with the remaining banana slices and dust with cacao/cocoa to serve.
11. Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Recipe Notes

141 calories per serve

The Healthy Mummy Christmas and Entertaining Cookbook

This cookbook contains over 150 recipes, is filled with healthy, easy-to-prepare recipes to get you through the party season and have you still feeling fabulous on the other side.

Plus it is loaded with some awesome advice on what to do with all the left overs! Hurry up now and join us to be a Healthy Mummy

Grab your copy of The Healthy Mummy Christmas & Entertaining Cookbook.

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