Banana Tart with Chocolate Caramel Cream

Minako Umehara

Australia

Required: 8'' TART TIN WITH REMOVABLE BOTTOM

INGREDIENTS

Crust (Dry)

3.2 oz rolled oats 3.2 oz raw almonds 6 tbsp coconut sugar 1⁄4 tsp pink salt

Crust (Wet)

4 tbsp melted coconut oil

Banana Filling

5.3 oz raw cashews (soaked 4-6 hours and rinsed)

2⁄3 cup coconut cream or full-fat coconut milk

4 tbsp melted raw cacao butter 1 small banana 3 tbsp maple syrup 1 tbsp lemon juice

1⁄2 tsp vanilla bean paste Pinch of pink salt

Chocolate Caramel Cream

5-6 soft medjool dates (pitted, about 4 oz)

1⁄2 cup coconut cream or full-fat coconut milk

2 tbsp melted coconut oil 2 tbsp raw cacao powder 1⁄4 tsp vanilla bean paste 1⁄4 tsp pink salt

Garnish

1 banana Dark chocolate Coconut flakes

METHOD

Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it becomes like wet sand.
Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Put every ingredient for the banana layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
Repeat the same process for the chocolate caramel layer. Freeze it overnight.
Take out the cake from the tin and garnish with fresh bananas, coconut flakes and dark chocolate

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