Method (base)

1. Line 2 cupcake tins with cupcake liners, set aside and pre-heat oven to 180°C degrees c fan. 
2. Crumble the biscuits into a blender and blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. 
5. Bake in the middle of the oven for 6-8 minutes. Remove from the oven and allow to cool. 

Method (custard filling)

1. Add all of the ingredients into a medium sized saucepan and place over a low / medium heat. Whisk until the ingredients are combined, stirring almost constantly until the custard begins to thicken. It should be thick enough that it coats the back of a spoon.
2. When thick, remove the pan from the heat and allow to cool for 15 minutes, stirring occasionally. If the custard is left for too long, it will go gelatonous. No worries, simply vigorously whisk it back to a smooth consistency. I like to use an immersion blender for this. 

Method (assemble)

1. Slice up the bananas, place into a bowl and coat in lemon juice. This prevents them from turning brown in colour.
2. Place a few slices of banana into the biscuit ‘cup’. 
3. Transfer the custard into a piping bag and pipe approximately 1 – 1/2 tablespoon of custard on top of the bananas, into each cup. 
4. In a stand mixer or bowl with an electric hand whisk, whisk the dairy-free whipping cream and cream cheese until soft peaks. Transfer into a piping bag fitted with a round tip nozzle, then pipe a bulb on top of each pie.
5. Decorate with a drizzle of vegan caramel sauce, a grating of dark chocolate and a banana slice.