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Vegan, gluten-free Banana Split Tart on a plate, prepared using Almond Cow machine

Banana Split Tart

Prep time: 15 min | Additional time: 4 hours

The classic ice cream dessert turned into a delightful tart! This vegan, gluten-free and dairy-free Banana Split Tart is perfect for a weekend treat or late night snack.

Serving: 7-10

Ingredients

Crust
  • 1 ½ cup gluten-free old fashioned oats
  • ¼ cup almond pulp, press excess liquid out (from almond milk)
  • ½ cup almonds
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil (melted)
  • 12 dates (pits removed)

Filling
  • 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)

Directions

Step 1

Grease a 9 inch tart tin with coconut oil and set aside.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

To assemble the tart fill the bottom with banana slices. Pour filling into the tart and refrigerate for about 4 hours until fully set.

Step 7

Garnish with bananas and whipped coconut cream. Cover tart and store in the refrigerator for up to 5 days.

Step 8

Optional: Melt chocolate and 1 tbsp maple syrup over low heat. Mix in with the cashew filling before refrigerating.

Note:

*Make sure to squeeze out any excess liquid from the pulp.