• Prep Time:
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Caramel and Banana tart

Category: Breakfast, Desserts

 Ingredients List

  • Base:
  • 1 Cup cashew
  • ½ cup pecans
  • ½ cup almonds
  • ¼ cup desiccated coconut
  • 1 tbs cacao
  • 1 tbs coconut oil
  • 1 cup pitted dates
  • Filling:
  • ¼ cup almond butter
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • Pinch of cinnamon
  • 2 tbs date paste.
  • Date paste (optional)
  • 10 majool dates
  • 1 cup water
  • Squirt of lemon
  • 2 tbs golden syrup
  • Toppings:
  • Greek Yoghurt
  • Banana
  • Optional: figs, pear, and slithered almonds, excess base crumble

 Directions

1. Grease a tart pan with coconut oil and sprinkle an even coat of desiccated coconut on top to prevent the base sticking to the tin.

2. In a food processor or high speed blender, mix all the base ingredients until well combined.

3.Transfer the mixture into the pan, pushing down ensuring that the mixture is nice and compact.

4. Store in fridge whilst making the filling.

5. In a high speed blender, mix all the filling ingredients until well combined and a creamy texture is formed. I use the Nutri -Bullet for this as it”™s only a small quantity so you may have trouble with a normal commercial blender. But give it a go ”“ you may just need to keep scraping the sides

6. Place your filling on top of the base and spread it into an even flat surface and place in the freezer for an hour to set.

7. Once the caramel has hardened, spoon on an even layer of Greek yoghurt and top with sliced banana and your choice of decorations.

8. Place back in the fridge to set for a couple of hours. Take out around 10 ”“ 15 minutes before serving.

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