Banana Caramel Cheesecake Tart
Ingredients
Crust
- 80g gluten-free rolled oats
- 80g raw almonds
- 5 tablespoons coconut sugar
- 1/8 teaspoon pink salt
- 3.5 tablespoons melted coconut oil
Caramel filling
- 130g raw cashews (soaked 2-5 hours and rinsed)
- 1/2 cup evaporated coconut milk
- 5 tablespoons coconut butterscotch sauce
- 2 tablespoons lemon juice
- 3 tablespoons melted raw cacao butter
- 1 teaspoon lemon zest
Toppings
- Coconut whipping cream
- Coconut butterscotch sauce
- 1-2 bananas, sliced
- Dark chocolate chips
Preparation
Soak the raw cashews in water for 2-5 hours and rinse before use
Preheat the oven to 170°C. Place all dry ingredients for the crust in a food processor and process until it reaches a flour-like consistency
Add melted coconut oil to the food processor and process until the mixture resembles wet sand
Press the mixture into the bottom and sides of a 21 x 2 cm tart tin. Bake for about 15 minutes or until lightly browned. Cool, then freeze for 30 minutes to an hour
Blend all ingredients for the caramel filling in a high-speed blender until smooth. Add more lemon juice or maple syrup if desired. Spread over the crust and freeze until set
Remove the tart from the tin and top with coconut whipped cream, coconut butterscotch sauce, sliced bananas, and dark chocolate chips
Notes
Measurement note: 1 tablespoon equals 15 ml
