Creamy Chocolate Banana Tart with Cashew Oat Crust
Inroduction
About this Recipe
By: Caitlin Greene
Tarts are probably one of my favorite desserts. They can be light or decadent, and the flavor possibilities are endless. Chocolate will forever have a place in my heart, and this chocolate banana tart is my go-to when I’m looking for an easy but fancy dessert. This recipe doesn’t call for any baking, and it requires just a simple few steps. The crust is made from cashews and oats, and it has just a small amount of sweet from unrefined coconut sugar. The sweetness in the chocolate filling comes mostly from the bananas. Serve this at your next dinner party and I promise it will be a hit.
What You’ll Need For This Recipe:
Crust:
1 1/2 cups gluten-free oats
1 ¼ cups raw cashews
3 tablespoons coconut sugar
¼ teaspoon salt
4 tablespoons coconut oil, melted
Tart:
1 can full-fat coconut milk (refrigerated overnight, liquid removed)
2 ripe bananas
2 tablespoons coconut oil
1 teaspoon vanilla
2 tablespoons cacao powder
1/2 cup vegan chocolate chips
1 teaspoon agar
Creamy Chocolate Banana Tart with Cashew Oat Crust
Ingredients
Crust:
- 1 1/2 cups gluten-free oats
- 1 ¼ cups raw cashews
- 3 tablespoons coconut sugar
- ¼ teaspoon salt
- 4 tablespoons coconut oil, melted
Tart:
- 1 can full fat coconut milk (refrigerated overnight, liquid removed)
- 2 ripe bananas
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 tablespoons cacao powder
- 1/2 cup vegan chocolate chips
- 1 teaspoon agar
Instructions
- Add oats, cashews, sugar and salt to a high speed blender or food processor. Blend until the mixture becomes a fine powder.
Add the mixture to a bowl, and add the coconut oil. - Mix the oil and oat/cashew mixture until a ball forms.
- Press crust into a circular baking pan or pie pan lined with parchment paper.
- Place in the refrigerator for about 30 minutes.
- Heat coconut milk and bananas over medium high and bring to a low boil.
- Reduce heat to medium and allow bananas to soften for about 3-4 minutes.
- Remove from heat and add the warm bananas and milk to a high speed blender. Blend until smooth.
- Add in the coconut oil, vanilla, cacao powder, chocolate chips and agar. Blend until smooth.
- Remove the crust from the fridge. Pour the chocolate mixture over the crust.
- Refrigerate for at least 4 hours or overnight until the tart has firmed up.
