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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