Raw Chocolate Coconut Banana Tart
|
15 Min |
CHILL TIME 8 Hours |
SERVINGS 9 |
INGREDIENTS:
o 2½ cups raw almonds
o 1 cup pitted Medjool dates
o 1 Tbsp. water
o 1 tsp. pure vanilla extract
o pinch sea salt
o 5 ripe medium bananas, cut into ½ inch pieces
o 1 cup well-shaken full-fat culinary coconut milk (from a BPA-free can)
o ¼ cup unsweetened cocoa powder
o 1½ tsp. pure vanilla extract
o 1 tsp. raw honey
o ¼ cup chopped or slivered raw almonds
o 2 Tbsp. raw cacao nib
DIRECTIONS:
1. MAKE THE CRUST: Place the almonds in a food processor and process until coarsely chopped. With the machine still running, add the dates, water, vanilla and salt until it forms a sticky dough.
2. Firmly press the crust mixture into a parchment paper-lined 8x8 inch baking or tart pan to form a thick crust on the bottom and up the four sides of the pan.
3. MAKE THE TART: Combine the bananas, coconut milk, cocoa powder, vanilla and honey in a blender; puree until smooth. Pour the mixture over the pie crust. Sprinkle with the almonds and cacao nibs. Cover with wax or parchment paper and freeze for at least 8 hours or overnight. Thaw the tart until it's soft enough to cut into 9 squares.