Ingredients

Crust:
• 10 dates
• 1/4 cup warm water
• 1 cup oat flour
• 1 cup almond meal
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup plus 1 tablespoon milk
Filling:
• 8 dates
• 1 cup milk
• 4 egg whites (1/2 cup whites)
• 1 cup milk
• 1/2 cup (2 percent) evaporated milk
• 1/4 cup cornstarch
• 2 tablespoons agave
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 bananas (not too ripe, just yellow, but still firm), sliced about 1/4" thick
• Almond meal or Cookie Dough Crumble to garnish
Cookie Dough Crumble:
• 3/4 cup oat flour
• 3/4 cup almond flour
• 1/2 teaspoon salt
• 2 tablespoons natural peanut butter
• 2 tablespoons almond butter
• 1/4 cup skim milk
• 2 tablespoons honey
• 2 tablespoons agave
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees.
To make the crust:
2. Combine dates and 1/4 cup water in a blender or food processor and blend until mostly smooth. Then add oat flour, almond meal, vanilla, salt, and milk (add an additional tablespoon of milk if necessary), and blend until completely smooth, scraping down the sides as needed. Scrape crust batter into a small bowl, and scoop 2 tablespoons into each tin of a mini square brownie bar pan, coated generously with non-stick cooking spray. Once batter is evenly distributed, spray the top of each crust with cooking spray and using two fingers, gently press down, and spread batter into an even layer to cover the bottom of each tin. Wipe off excess spray from top of pan with a paper towel.(Use 1 tablespoon crust for a mini cake pan or a regular sized muffin tin.)
3. Bake crusts for 14-15 minutes (10 minutes for 1 tablespoon), until crust is set, and edges just begin to turn golden brown. Remove from oven, and place on stove top or wire rack to cool.
To make the filling:
4. Add dates and 1 cup milk to blender or food processor, and blend until completely smooth. Scraping down the sides as needed. Pour mixture into a large sauce pan, and add egg whites, remaining 1 cup milk, evaporated milk, cornstarch, agave, and salt to the sauce pan, and whisk together. Heat mixture over medium heat, stirring almost constantly until mixture comes to a boil, making sure to reach the edges of the pan- you don't want scrambled eggs. Allow mixture to continue boiling for 1 minute while stirring constantly- mixture will become very thick. Remove pan from heat and whisk in vanilla. Pour filling mixture into a heat-safe bowl, and lay a piece of plastic wrap directly on top of the pudding. Allow filling to cool slightly, until still warm but not hot, for about 30 minutes.
5. When filling has cooled, scoop a small layer over each crust, and use the back of a small spoon to spread evenly, then top with 3 to 4 banana slices layered over the filling. Then top the banana layer with an even amount of the remaining filling. (If desired, add 1 to 2 tablespoons of warm Cookie Dough Crumble on top of the last layer of filling, and gently press the crumble into the filling.) Place plastic wrap directly over mini pies, and refrigerate until set, at least 4 hours or overnight. Garnish with additional crumble or a dusting of almond meal before serving.
For Cookie Dough Crumble topping:
6. In a medium microwave safe bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth. Microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Let cool, then break up slightly. (Remaining crumble can be placed in an airtight container in the freezer, and crumbled on top of pies immediately before serving.)

Notes