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If you follow my blog regularly you will know that I love mini desserts. So when creating my Bananas Foster Warm Bread Pudding I couldn’t help but envision it as adorable little pies.

The result was fantastic.

These mini pies have a crunchy yet soft crust that is naturally sweet with a touch of salt and the filling is warm, perfectly caramelized bananas. Add a dollop of coconut whipped cream and you have mini pie heaven!

These warm, sweet, extremely satisfying pies are a perfect Fall dessert.

For more Fall Inspired Healthy Dessert Recipes check out these below:

This recipe is vegan, gluten free, dairy free, egg free, all-natural ingredients, warm, naturally sweet and delicious.
 

Salted Caramel banana Cream pie1
 

Healthy Salted Caramel Banana Cream Pie

Prep time: 10 Minutes – Cook time: 45-55 Minutes – Total time: 55 Minutes
Yield: Makes 9-12 Mini Pies

Pie Crust Ingredients:

  • 2 Cups Rolled Oats (Uncontaminated for Gluten Free)
  • 1 1/2 Cups Hazelnuts (or Walnuts, Pecans, Almonds, etc)
  • 1 Tsp Cinnamon
  • 1/2 Tsp Sea Salt
  • 5 Pitted Dates
  • 15 Drops of Liquid Stevia (or 1/4 Cup Maple Syrup, Coconut Sap, etc)
  • 3 Tbsp Coconut Oil
  • 2 Tbsp Water

Banana Caramel Ingredients:

  • 10 Pitted Large Fresh Medjool Dates
  • 1 Tsp Rum Extract (You can use 2-3 tbsp of real rum if you wish)
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Cinnamon
  • 2 Tbsp Pure Natural Almond Butter
  • 2 Tbsp Coconut Oil
  • 10 Drops Liquid Stevia
  • Dash of Sea Salt
  • 4 Tbsp Water (More if needed)
  • 3 Bananas Peeled and Sliced Lengthwise and Across
  • Pre-prepared Coconut Whipped Cream

Directions:

  1. Pre-heat your oven to 375F.
  2. Using a regular muffin tin spray the muffin tin or using coconut oil grease evenly.
  3. Place all Crust ingredients aside from water into your food processor and pulse until finely ground.
  4. Add in 2 tbsp of water slowly.
  5. Evenly press down pie crusts into muffin tin. Note: You will get 9-12 pies varying on how thick you like the crust.
  6. Fill pie crusts evenly and place in the oven for 18-20 minutes.
  7. Remove crusts from the oven and let sit for 5-7 minutes. Using a knife release the edges of the pie crusts and gently place them on a cooling rack.
  8. Let crusts cool completely.
  9. In a large skillet over medium heat add one tbsp of coconut oil.
  10. In the food processor add all caramel ingredients (excluding the bananas, walnuts and coconut whipped cream).
  11. Blend until completely smooth.
  12. Add caramel ingredients to the heated pan and cook until bubbling. If your caramel is thick add more water (2 tbsp at a time).
  13. Gently add in sliced bananas and coat carefully with caramel.
  14. Leave until bananas are completely heated.
  15. On a plate place your individual pie crusts and fill with Banana Caramel filling.
  16. Top with coconut whipped cream if desired and crushed nuts.

DAMY Members – 1 Serving is a perfect clean treat.
 
Healthy Salted Caramel banana Cream pie1
 
Vegan Caramel banana Cream pie1
 

Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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