Delicious raw banana tart

Featured in Sweet treats that make you happy.

If you're craving a sweet but light treat, this banana and coconut tart is a winner. The naturally sweet crust is a blend of dates, oats, and nuts. The smooth filling mixes bananas, cashews, and a touch of lemon for balance. Almond caramel and whipped coconut cream finish it off for a dessert that's irresistible. Best made the day before, serve it chilled to impress any crowd.

Maria from tastyhush
Updated on Tue, 17 Jun 2025 16:10:21 GMT
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Delicious raw banana tart | tastyhush.com

This raw banana cream pie is a tasty vegan treat that'll squash your sweet tooth cravings while keeping things totally raw and unbaked.

I first put this together during a crazy hot summer when I wanted something chilled without turning on the oven. Now, it's the go-to dessert at family get-togethers—even those who aren't into raw treats always grab a slice.

Ingredients

  • Filling
  • One big ripe banana brings that classic banana goodness
  • Quarter cup maple syrup for natural sweetness
  • Pinch of fine sea salt to pull all the flavors together
  • Three tablespoons of almond milk or any other plant milk
  • One and a quarter cups raw cashews, soaked and drained, for the creamy body
  • Three tablespoons fresh lemon juice brightens everything up
  • One teaspoon vanilla extract deepens the taste
  • Third cup melted virgin coconut oil for a rich smooth texture
  • Crust
  • Twelve pitted Medjool dates (about a cup) work as the sweet binder
  • One cup unsweetened shredded coconut for that hint of tropics
  • One cup rolled oats keeps the crust sturdy with lots of fiber
  • Pinch of fine sea salt for an extra pop
  • One cup walnuts for crunch and loads of healthy fats

Step-By-Step Instructions

Freezing:
Pop your pie in the freezer, covered with foil or reusable wrap. Let it chill for at least 5 or 6 hours or even overnight. Give it 10 minutes out of the freezer before you try to cut or serve it.
Make the filling:
In a high-powered blender, toss in the soaked cashews, banana, coconut oil, maple syrup, lemon juice, vanilla, salt, and your plant milk. Start it slow, then crank to the highest setting till it's super smooth and creamy—think pudding vibe. If an air bubble shows up, stop and stir it down. Pour the finished filling over the crust and smooth it all out.
Prepare the crust:
In a food processor with the S-blade, hit up the oats and walnuts first till they're chunky. Next, toss in the coconut, dates, and sea salt. Blitz again till it sticks when you pinch it between your fingers. Crumble the mix in the lined pan. Press from the middle out and up the sides about two inches or so.
Get your pan ready:
Take a 9-inch pie pan and rub it with coconut oil. Line the bottom and sides with two strips of parchment, crossing them. This helps the pie come out clean later. Don't skip it—makes serving way easier.

Cashews totally work magic here—they go insanely creamy if you soak them first. The first time my in-laws had a slice, they never guessed it was completely raw and dairy-free.

Chilled banana coconut pie Pin it
Chilled banana coconut pie | tastyhush.com

Storing

Keep your pie chilling in a tightly closed container in the freezer for up to 2 weeks. Before slicing, let it sit out about 10 minutes so the texture goes from hard frozen to dreamy and creamy. Don't leave it out for over an hour though, or it'll get too soft and start to lose its shape.

Possible Swaps

If you wanna mix it up, swap the walnuts in the crust for pecans or almonds. Try filling it with other fruits like fresh mango or strawberries for a different feel. Or blend in a little raw cacao powder for an epic chocolate version.

Extra Topping Ideas

Want to make this a real showstopper? Whip up some coconut whipped cream: just grab the thick top from a chilled can of coconut milk, beat it with maple syrup and a splash of vanilla. Or, make a simple caramel sauce by gently heating coconut cream and coconut sugar, then whisking in almond butter and a touch of vanilla. Those toppings take it way over the top.

Frequently Asked Questions

→ How do you prepare the crust for this tart?

To make the crust, combine nuts, oats, shredded coconut, dates, and a pinch of salt in a blender. Blend until the mixture sticks and press it into your tart pan firmly.

→ Can cashews be substituted in the filling?

Definitely! You can swap them with almonds or macadamia nuts, though cashews give the creamiest texture.

→ Should this dessert be frozen before serving?

Yes, freezing it for 5-6 hours or overnight is key so it sets properly for slicing and serving.

→ What’s the secret to perfect whipped coconut cream?

Chill a can of coconut milk overnight so the cream separates from the liquid. Use only the thick part, and whip it with maple syrup, vanilla, and a touch of salt for a fluffy result.

→ Why should parchment paper be used in the pan?

It makes removing the tart super easy. Just lift the tart out of the pan by grabbing the edges of the paper.

→ Can the caramel topping be made ahead of time?

Of course! Whip it up a day before, store it in the fridge, and gently warm it before spreading over the tart.

Raw banana tart

Raw banana and coconut tart topped with homemade almond caramel. A mouthwatering delight!

Prep Time
30 Minutes
Cook Time
~
Total Time
30 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: Vegan dishes

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base layer

01 1 cup raw walnuts
02 1 cup shredded unsweetened coconut
03 1 cup large rolled oats
04 1 cup soft and moist Medjool dates, pitted (around 12 pieces)
05 ¼ teaspoon fine sea salt

→ Filling

06 1 very ripe banana
07 1 ¼ cups raw cashews, soaked and drained (soak in hot water for 1 hour or cold water for 8 hours)
08 ⅓ cup melted extra virgin coconut oil
09 ¼ cup pure maple syrup
10 3 tablespoons freshly squeezed lemon juice
11 3 tablespoons almond milk or any plant-based milk
12 1 teaspoon vanilla extract
13 A pinch of fine sea salt

→ Coconut whipped topping

14 1 can (400 mL) full-fat coconut milk, chilled overnight
15 1 teaspoon vanilla extract
16 1 tablespoon maple syrup
17 A sprinkle of fine sea salt

→ Coconut sugar almond caramel sauce

18 ½ cup chilled coconut cream (scooped from refrigerated coconut milk, only the thickened part)
19 ¼ cup coconut sugar
20 2 tablespoons almond or peanut butter
21 1 teaspoon vanilla extract
22 A small pinch of sea salt

Instructions

Step 01

Rub some coconut oil on the sides and bottom of a 9-inch tart pan. Cut two strips of parchment paper to fit across the base and sides of the pan in a crisscross pattern. The oil will hold the parchment in place.

Step 02

Blend the walnuts and oats in a food processor fitted with an 'S' blade until they look like coarse flour. Add coconut, dates, and salt, and process more until it turns into a sticky dough that stays together when pressed. Press this mixture firmly at the bottom and a bit up the sides of the prepared tart pan.

Step 03

Blend together the melted coconut oil, soaked cashews, banana, lemon juice, maple syrup, vanilla, plant-based milk, and the pinch of salt in a high-speed blender. Blend until smooth and creamy like pudding.

Step 04

Pour the smooth filling over the base in the tart pan. Spread the top evenly with a spoon. Wrap in plastic wrap and freeze for at least 5-6 hours or overnight.

Step 05

Scoop the hardened coconut cream from the chilled can of coconut milk. Use an electric beater to whip the cream with maple syrup, vanilla, and a tiny touch of salt until it's fluffy and airy.

Step 06

Warm ½ cup of thick coconut cream over low-medium heat in a small saucepan. Mix in coconut sugar and let it bubble lightly until you get a caramel scent (about 5 minutes). Remove from heat and stir in vanilla, almond butter, and salt.

Step 07

Take the tart out of the freezer and let it soften for 10 minutes before serving. Use the parchment paper to gently lift it out of the pan, slice it into pieces, and top with whipped coconut cream, caramel, or banana slices if you'd like.

Notes

  1. To get the coconut cream to separate, refrigerate the can of coconut milk overnight.

Tools You'll Need

  • Food processor with 'S' blade
  • High-powered blender
  • 9-inch tart pan
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Nuts (almonds, walnuts, cashews)
  • Coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g