Vegan Banana Tart with Chocolate Caramel Cream
Ingredients
Crust
- 90 g gluten free oats
- 90 g raw almonds
- 6 Tbsp. coconut sugar
- 1/4 tsp pink salt
- 4 Tbsp. melted coconut oil
Banana filling
- 150g raw cashews (soaked 4-6 hours and rinsed)
- 2/3 cup (160ml) coconut cream
- 4 Tbsp. (40g) melted raw cacao butter
- 100g banana
- 3 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- 1/2 tsp vanilla bean paste
- pinch of pink salt
Chocolate caramel cream
- 5-6 soft Medjool dates (100-120g pitted)
- 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 170°C. Place all dry ingredients for the crust in a food processor and process until it reaches the consistency of flour.
Add melted coconut oil to the food processor and process until it becomes like wet sand.
Press the mixture into the tart tin and bake for 15-20 minutes or until baked through. After cooling, freeze for 30 minutes to an hour.
Blend all ingredients for the banana layer in a high-speed blender until smooth. Spread over the crust and freeze until set.
Repeat the process for the chocolate caramel layer and freeze overnight.
Remove the tart from the tin and garnish with fresh banana, coconut flakes, and dark chocolate.
