Get your party aprons on, because I’m sharing this delicious raw, vegan & gluten-free Banana Cream Tart with you today and I’ll let you in on all the swirly details.
Where do I start.
An almond pulp enhanced raw crust.
This deliciously healthy vegan banana tart is nestled in a raw crust made out of nuts, dates and almond pulp. In partnership with Almond Cow I created this tart incorporating the leftover almond milk pulp into the crust. Pretty simple so far, right? Btw if you love making your own plant-based milks but you don’t know what to do with your leftovers, here are some more easy and delicious leftover pulp recipes.
- Lemon Raspberry Overnight Pulp
- Almond Pulp Raspberry Blissballs
- Coconut Peppermint Patties
- Healthy homemade Nutella
The creamy banana filling
For the filling I used some Cashews, one of my favorite go-to’s. I am not exaggerating when I say I don’t think I can live without Cashews. These delicious nuts go in 70% of my sweet and savory recipes and I’m always finding new applications for them in my recipes. There is a good reason for that too; anyone who follows a vegan/dairy-free lifestyle knows that cashews work amazingly in cheesecakes/tarts, ice cream, cheese, dips and many more vegan recipes that totally trump their classic dairy counterparts.
For this particular filling I paired the cashews with coconut cream and some bananas 😛 I used yellow/almost ripe bananas to ensure a sweet banana flavor. On top of the sweet banana I added some extra maple syrup just because I didn’t have dates at home. If you want to sweeten it naturally however I would recommend getting yourself some medjool dates. Simply add them into the food processor when making the filling.
The perfect swirl
There is really not much to it, when creating the perfect swirl. All you need is a wooden skewer and you are all set. For this swirl I just melted some unsweetened chocolate real quick and poured it over the tart with a spoon. I used the skewer to make the swirls by running it through the poured chocolate. Et voila! you got yourself a good looking piece of delicious tart art.
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On a side note if you are interested in owning your Almond Cow use the Code DELIGHTFUEL to get 15$ off. More information here.
If you make this delicious banana cream tart please let me know. I’d love to see what you come up with. Make sure to tag @delight.fuel or simply comment below.
Banana Cream Tart
Ingredients
Crust
- 1 1/2 cup gluten-free old fashioned oats
- 1/4 cup almond pulp*
- ½ cup almonds
- 1 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- 12 medjool dates (pitted)
Filling
- 1 1/2 cup cashews (soaked for at least 4 hours)
- 1 can full fat coconut cream** (solid part)
- ¼ cup + 1 tbsp maple syrup (optional)
- 4 tbsp coconut oil
- 2 bananas
- 1 tsp vanilla extract
- Optional: 1 oz chocolate (unsweetened)
Instructions
Grease a 9 inch tart tin with coconut oil and set aside.
To prepare the crust add oats and almonds into a food processor. Process for about 5-10 seconds until coarsely ground. Add dates, coconut oil, maple syrup, almond pulp* and pulse until all dates are incorporated and mixture becomes sticky. Firmly press the mixture into the bottom and sides of the tart pin. Place in freezer for about an hour to set while working on the banana split filling.
For the filling add cashews, ¼ cup maple syrup, vanilla extract and coconut oil into a food processor and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor). In a small bowl mash one banana and add to the food processor. Process for another 5-10 seconds. Transfer mixture into a separate bowl and fold in the coconut cream with a spatula until fully combined.
To assemble the tart fill the bottom with banana slices. Pour filling into the tart and refrigerate for about 4 hours until fully set. Garnish with bananas and whipped coconut cream. Cover tart and store in the refrigerator for up to 5 days.
Optional: Melt chocolate and 1 tbsp maple syrup over low heat. Mix in with the cashew filling before refrigerating.
Notes
*Make sure to squeeze out any excess liquid from the pulp.
** Refrigerate coconut cream overnight and scrape out the solid part to use in the recipe.