These Gluten-Free, Paleo, Raw Vegan mini pies are a delicious dessert for the festive period! The Kin Toffee Vodka gives the pies a great kick, to make them even more spectacular!
Toffee Vodka Banoffee and Thyme Pies
- For the base
- 1 cup walnuts
- 1 cup desiccated coconut
- 1 cup pitted medjool dates (about 10)
- 1 tsp almond extract
- 1/2 tsp mesquite/maca/lucuma powder (optional but tasty!)
- Pinch sea salt
- For the filling
- 1/2 cup pitted medjool dates (about 5)
- 1 sprig of fresh thyme, plus leaves from 2 sprigs
- 2 cups freshly boiled water
- 1/2 cup coconut oil (melted)
- 1/4 cup Kin Vodka toffee vodka (60ml)
- 2 tbsp maple syrup
- 1 tbsp light tahini
- 1 tbsp almond butter
- 1 tbsp vanilla extract or 1/2 tsp vanilla powder
- Dash apple cider or white wine vinegar
- Generous pinch of sea salt
- For the banana topping
- 2 cups water
- Juice of 1 lemon
- 3 bananas
- For the whipped coconut cream
- 1 tin full fat coconut milk, with no thickeners or additives (chilled overnight)
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract or 1/4 tsp vanilla powder
To make your base, simply combine all of the ingredients in the 1.2 L pitcher and process until you get a smooth dough. Divide between your 6 loose based, 10cm mini flan tins and ‘knuckle’ in the mixture until evenly distributed. I used roughly 3 tbsp per tin. Place into the fridge or freezer until needed later.
Take your medjool dates for the filling and place them into a medium sized mixing bowl. Rub 1 sprig of thyme between your fingers to release the oils and drop into the bowl, pour over 2 cups of freshly boiled water and leave to soak for 10 minutes.
Drain your dates and add them to your 1.2L pitcher, followed by the leaves from the soaked sprig of time. Add your remaining ingredients for your filling , select the ‘Extract’ Auto-IQ setting, and blend until smooth. You may want to repeat the process of scraping down the sides of the pitcher and blending until you reach a super smooth consistency.
Next take 2 cups of cold water and stir in the juice of 1 lemon. Slice your 3 bananas and add to the lemon water. Leave to soak for 10-15 minutes to prevent the banana from browning.
Scoop out the thick cream from the chilled tinned coconut milk, add your maple syrup and vanilla. Whisk using a stand mixer or electric hand mixer until light and fluffy.
Remove your pie mini pie tins from the freezer and pour in your caramel mix. I used a scant 1/4 cup per pie. Drain your bananas in a mesh sieve and pour onto some kitchen towel to absorb any excess moisture. Lay the banana pieces on top of your pies in 2 layers. Scoop over your coconut cream and enjoy!
Equipment needed: 6 x 10cm mini flan tins or 23cm/9in loose-based pie/tart tin if you want to make one big pie!