Name a more perfect combination than a crumbly base, silky smooth caramel and banana centre, and whipped coconut cream with a hint of chocolate to top. It's the ultimate guilt-free desert!
Preheat oven to 180 degrees Celsius.
In a bowl, whisk the butter (or coconut oil), eggs and vanilla essence.
While continuing to stir, add the rapadura sugar, almond meal, coconut flour, baking powder and salt. Stir until well combined (the mixture will be quite thick).
Roll into a ball and place in the refrigerator for 5-10 minutes,
Using a brush, grease a tin with the rest of the coconut oil or butter.
Remove the mixture from the fridge and place between two pieces of baking paper and roll flat with a rolling pin.
Transfer base into the tin and press down until evenly distributed on both base and sides of the tin and any holes are filled.
Bake for approximately 10 minutes or until it begins to brown slightly. Set aside to cool completely.
Drain cashews and dates from all liquid.
Place all filling ingredients in a food processor or Thermomix. Blitz for approximately two minutes or until completely smooth.
Transfer the filling mixture into the base, smooth with the back of a spoon.
Slice the bananas and distribute across the top of the filling mixture.
Using a hand held blender or food processor, mix the coconut cream, vanilla, maple syrup and cinnamon. Blitz until light and fluffy.
Transfer whipped coconut cream onto the center of the tart and sprinkle with cacao powder.
Store in the refrigerator.
Servings 0
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