Raw banana tart (Print Version)
# 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:
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.
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.
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.
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.
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.
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.
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:
01 -
To get the coconut cream to separate, refrigerate the can of coconut milk overnight.