Vegan Banoffee Tart with Banana and Chocolate
Ingredients
Crust
- 3 cups blanched almond meal
- 1 cup quick or rolled oats
- 6 TBSP grapeseed oil
- 6 TBSP maple syrup
Filling
- 1 1/2 cups pitted dates
- 3 TBSP almond butter
- pinch salt
- 1/2 cup almond milk
- drop vanilla extract
Toppings
- 3 sliced bananas
- coconut whipped cream
- dark chocolate shavings
Preparation
Mix together all the crust ingredients in a large bowl until well combined and slightly sticky, press evenly onto the base and sides of a round tart tin, bake in the oven at 180°C for 10-12 minutes or until golden, and allow to cool.
For the filling, add all the filling ingredients into a food processor and process until smooth. Add more almond milk if you prefer a runnier caramel or less for a thicker one, then spoon out and spread evenly over the baked crust.
For the coconut cream, place a can of coconut cream in the fridge for a few hours or overnight, scoop out the cream (not the water) and place in a bowl, mix with a hand mixer until whipped and fluffy. Optionally add 1-2 TBSP maple syrup and a drop of vanilla extract for extra sweetness, noting that the dessert is already quite sweet so sweetener can be omitted.
Slice bananas into thick coins, add one layer on top of the caramel, scoop out the coconut cream, add another layer of banana slices, top with dark chocolate shavings, then slice and enjoy.
