Delicious banana tart (Print Version)
# Ingredients:
→ Base
01 -
1 cup rolled oats, thick-cut
02 -
1 cup unsweetened shredded coconut
03 -
1 cup raw walnuts
04 -
1 cup soft, pitted Medjool dates (about 12)
05 -
1/4 teaspoon fine sea salt
→ Filling
06 -
1 teaspoon pure vanilla extract
07 -
3 tablespoons almond milk or other plant-based milk
08 -
1 medium ripe banana
09 -
1/3 cup melted virgin coconut oil
10 -
1/4 cup pure maple syrup
11 -
3 tablespoons freshly squeezed lemon juice
12 -
1 1/4 cups raw cashews, soaked in boiling water for 1 hour, or cold water for 8 hours, then drained
13 -
A pinch of fine sea salt
→ Coconut Whipped Topping
14 -
1 chilled can (400 mL) of full-fat coconut milk
15 -
1 teaspoon vanilla extract
16 -
1 tablespoon maple syrup
17 -
A tiny sprinkle of fine sea salt
→ Coconut Sugar Almond Butter Caramel
18 -
1/2 cup chilled coconut cream (from the thickened layer of a refrigerated can of coconut milk)
19 -
1/4 cup coconut sugar
20 -
1 teaspoon vanilla extract
21 -
2 tablespoons almond butter or peanut butter
22 -
A small pinch of fine sea salt
# Instructions:
01 -
Coat a 9-inch tart pan with coconut oil. Lay two pieces of parchment paper, one lengthwise and one crosswise, over the base and sides. The oil makes the paper stick easily.
02 -
Use a food processor with an 'S' blade to blend the walnuts and oats into rough flour. Toss in the dates, shredded coconut, and salt, then process until it turns into sticky dough. Press it evenly into the prepared pan, spreading it over the bottom and about 2 inches up the sides.
03 -
Combine the melted coconut oil, maple syrup, lemon juice, cashews, banana, vanilla, salt, and plant-based milk in a high-speed blender. Blend until smooth and creamy, like a rich pudding.
04 -
Pour the creamy mixture over the crust and smooth it with the back of a spoon. Cover it with plastic wrap and freeze for at least 5–6 hours or overnight.
05 -
Scoop the firm cream from the chilled coconut milk can into a bowl. Whisk together with a hand mixer along with the vanilla, maple syrup, and sea salt until fluffy and light.
06 -
In a small pot, warm the coconut cream over medium-low heat. Once warm, add the coconut sugar and stir until the smell of caramel emerges in about 5 minutes. Take it off the heat and mix in the almond butter, salt, and vanilla.
07 -
Pull the tart out of the freezer 10 minutes before serving. Use the parchment paper to carefully lift it from the pan. Slice into pieces and garnish with whipped cream, caramel sauce, and fresh banana slices if you want.
# Notes:
01 -
For the best results, chill coconut milk overnight to separate the cream from the liquid.