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Mini Banana Espresso Tarts with Maple Walnut Crust {No Bake}


  • For the crust:
  • 1 1/2 cups walnuts
  • 1/4 cup maple syrup
  • pinch of salt
  • For the filling:
  • 2 bananas (frozen)
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder
  • 23 tablespoons maple syrup
  • Toppings:
  • Sliced bananas
  • Melted dark chocolate
  • Extra espresso powder


  1. Grease 6 cups of a muffin tin, set aside.
  2. In the bowl of a food processor, combine the crust ingredients and pulse until fine. If mixture does not come together easily, add a bit more maple syrup. Once mixture is ground fine, line the 6 cups of the muffin tin with the crust, pressing into the bottom and sides of the cups. Place in freezer while preparing the filling.
  3. Rinse out the food processor and replace. Place filling ingredients into the bowl of the processor and process on low until smooth. If mixture does not come together easily, add a bit of almond milk to get the mixture going. Once mixture is smooth, pour filling into prepared crust cups. Freeze for at least 4 hours. Top with melted chocolate, sliced bananas and sprinkle with espresso powder.