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Banana Tart with Chocolate Caramel Cream

Minako Umehara

Australia

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Instagram: @365cleaneats

Required: 8'' TART TIN WITH REMOVABLE BOTTOM

 

INGREDIENTS
 

Crust (Dry)

3.2 oz rolled oats
3.2 oz raw almonds
6 tbsp coconut sugar
1⁄4 tsp pink salt

 

Crust (Wet)

4 tbsp melted coconut oil
 

Banana Filling

5.3 oz raw cashews (soaked 4-6 hours and rinsed)

2⁄3 cup coconut cream or full-fat coconut milk

4 tbsp melted raw cacao butter
1 small 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 (pitted, about 4 oz)

1⁄2 cup coconut cream or full-fat coconut milk

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

 

METHOD

 

  • Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
     

  • Add melted coconut oil into the food processor and process until it becomes like wet sand.
     

  • Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
     

  • Put every ingredient for the banana layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
     

  • Repeat the same process for the chocolate caramel layer. Freeze it overnight.
     

  • Take out the cake from the tin and garnish with fresh bananas, coconut flakes and dark chocolate

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