Prep time: 15 min
Additional time: 4 hours
- 1 ½ cup gluten-free old fashioned oats
- ¼ cup almond pulp*
- ½ cup almonds
- 1 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- 12 medjool dates (pitted)
- 1 ½ 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)
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.
*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.