Yields: 4 Treats


  • 1 cup of coconut flour
  • 2 tbsp of carob powder
  • 1/2 tbsp of vanilla powder
  • 4-5 tbsp of plum paste
  • a few dried cranberries or sour cherries
  • 3-4 frozen bananas
  • 1/2 of the meat of a young coconut
  • a dash of vanilla
  • 1/2 cup of blended up & strained raspberry sauce


  1. For the crust add coconut flour, carob powder, vanilla powder and plum paste into the blender or food processor and process until it reaches a crumbly, dough like consistency.
  2. Split the dough into 4 parts and press each part into a heart shaped silicon mold.
  3. Then top each dough with 3-4 dried cranberries.
  4. For the creamy layer blend up frozen bananas, coconut meat and a dash of vanilla until creamy and spread it onto the chocolate crusts.
  5. Finnally scoop some raspberry sauce onto each mini pie and and place the silicon mold into the freezer for at least 2-3 hours.
  6. Once your mini pies are firm press them out of the mold and enjoy them with family and beloved ones.

Tipp: You can make the plum paste by blending up 5-6 dried plums with a little bit of water.