Healthy Vegan Banoffee Tart
Ingredients
Crust
- 3 cups blanched almond meal
- 1 cup quick or rolled oats or sub quinoa flakes for gf
- 6 TBSP grapeseed oil or other neutral 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
Crust
Mix together all the 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 looking
Remove from oven and allow to cool
Filling
Add all the ingredients into a food processor and process until smooth
You can add more almond milk if you like your caramel runnier, or less if you like it very thick
Spoon out caramel and spread evenly over baked crust with a spatula
Remove from tart tin at this stage and set aside
Coconut cream
Place a can of coconut cream in the fridge for a few hours or overnight
If it is cold where you live you do not have to do this
Scoop out the cream not the water and place in a bowl
With a hand mixer mix until the cream becomes whipped and fluffy
Coconut cream is slightly sweet already but if you want to make it sweeter you can add 1-2 TBSP maple syrup to the cream while you are beating it and some vanilla extract
Assembly
Slice bananas into thick coins
Add one layer of banana slices on top of the caramel
Scoop out coconut cream
Add another layer of banana slices and top with some dark chocolate shavings
Slice and enjoy
Tips
This dessert is quite sweet so you can omit the natural sweetener in the coconut cream if you like
