Banana Cream Tart with Walnut Crust

Dessert, Pie, Cake, Ice Cream

Difficulty: Easy Source:

Ingredients

Crust:

1 1/2 cups Walnuts

1 cup Brazil Nuts

5 Dates (soaked until soft)

2 tablespoons Coconut Butter

Filling:

2 cups Cashews (Soaked at least 3 hours)

1 cup Young Coconut Flesh

1/4 cup Coconut Water (from fresh coconut)

1/4 cup Coconut Butter

1 t. lemon juice

1/4 cup Agave

1 Vanilla Bean

2 Bananas sliced, separated

Raw Chocolate:

1 cup Raw Cacao Butter

1 t. Vanilla

3 tablespoons Coconut Oil

1/3 cup Powdered Sucanat (finely ground in coffee grinder)

2 tablespoons Agave

7 ounces Cacao Powder

Description

I am a big fan of bananas. They are loaded with potassium, B6 and fiber. They are also extremely portable, as they come with their own carrying case that is very easy to discard (yes, I am referring to the peel). I had a couple of ripe bananas sitting on the counter just begging to be turned into something wonderful. The walnut crust and touch of chocolate are the perfect compliments to the banana infused filling. This recipe makes four, 4″ tarts.

Directions

Crust: Pulse walnuts and brazil nuts in food processor until coarsely chopped.

Chop dates and add to food processor with coconut butter.

Process until well blended. Press into tart shells two 4 inch tart shells.

Crust should be 1/4″ thick all around.

Filling: Process cashews, young coconut flesh and coconut water in food processor until well blended.

Add 1 t. lemon juice, 1/4 C agave, 1/4 coconut butter and one banana and continue to process until light, fluffy and very well processed.

Transfer to bowl and add second sliced banana, stir to combine.

Refrigerate for 30 minutes.

Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut.

Top with melted raw chocolate.

Raw Chocolate:

Melt cacao butter and coconut oil in dehydrator or over hot water.

In food processor, combine melted cacao butter, coconut oil and vanilla.

Remove 1/2 mixture and set aside.

Add 1/2 cacao powder and combine.

Add sucanant and combine.

Add coconut butter that was set aside and combine.

Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.