Vegan Banana Tart with Chocolate Caramel Cream
Ingredients
- crust:
- dry)
- 90 g gluten free oats
- 90 g raw almonds
- 6 tbsp. coconut sugar
- 1/4 tsp pink salt
- wet)
- 4 tbsp. melted coconut oil .
- banana filling:
- 150g raw cashews (soaked 4-6 hours and rinsed)
- 100g banana
- 3 tbsp. maple syrup
- 1 tbsp. lemon juice
- 1/2 tsp vanilla bean paste
- pinch of pink salt .
- chocolate caramel cream:
- 1/2 cup coconut cream
- 2 tbsp. melted coconut oil
- 2 tbsp. raw cacao powder
- 1/4 tsp vanilla bean paste
- 1/4 tsp pink salt
- garnish:
- 1 banana
- dark chocolate
- coconut flakes .
Preparation
Preheat oven to 170⁰c
Place every dry ingredient for the crust in a food processor
Process well until it reaches the consistency of flour
Add melted coconut oil into the food processor and process until it becomes like wet sand
Press the mixture against the sides and the bottom of the tart tin
Bake it for about 15-20 minutes or until baked through
After it has cooled down, put it in the freezer for 30 minutes to an hour
Put every ingredient for the banana layer in a high-speed blender and blend well
Layer it over the crust and freeze it until set
Repeat the same process for the chocolate caramel layer
Freeze it over night
Take out the cake from the tin and garnish with fresh bananas, coconut flakes, and dark chocolate
