BANOFEE CUPCAKES / VEGAN / HEALTHY / RAW CARAMEL / GLUTEN FREE

Here is my version of banoffee pie! I've made it healthier with an oat and coconut flour crust, raw caramel center, and coconut yogurt on top.
Below is the list of ingredients followed with the method:
Crust:
-100g porridge oats (rolled or instant both work fine)
-96g coconut flour
-76g melted coconut oil
-85g maple syrup
-2 tablespoons unsweetened cocoa powder
-1 teaspoon salt
-1/2 teaspoon cinnamon (optional)
Caramel center:
-300g softened pitted dates*
-80g peanut butter (smooth or crunchy)
-2 tablespoons maple syrup
-1 teaspoon vanilla extract
-2 tablespoons melted coconut oil
-1 teaspoon salt
-Yogurt of choice and sliced banana for serving.
Method:
-Mix the crust ingredients by hand or in a blender. I find it easier to shape the cups if the ingredients have been blitzed.
-Shape the cups using a muffin tray. Use about 1 tablespoon of mix per cup, but no need to be 100% accurate.
-Bake at 170°C for 15-20 min. Once you start to smell toasted porridge oats, they are ready.
-Remove from oven and allow the cups to cool in the tray for 5-10 mins. This step is important so the cups can harden.
-Remove the cups from the tray and allow to completely cool before filling.
-While the cups are baking, place all the ingredients for the caramel in the food processor and blend until fully combined.
-Assemble the banoffee cups however you want. I like to start with a caramel layer, sliced banana, more caramel, and then finish with a spoonful of yogurt and more banana on top.
Unfilled cups can be kept in an airtight container for up to one week and the caramel can be stored in the fridge for up to two weeks.
Enjoy!
*Soften the pitted dates by soaking them in boiled water for 5-10 minutes. I have yet to experience oversoaked oats, so don't stress if you leave them for longer. Drain before blending with the rest of the caramel ingredients.