Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ cup raw almonds
- 1¾ cups gluten-free rolled oats
- ¼ cup coconut oil, soft
- 2 tbsp pure maple syrup or honey
- 1½ cups Medjool dates, pitted
- ¼ cup macadamia or cashew nut butter
- ½ tsp vanilla bean paste or extract
- ½ tsp ground cinnamon
- 2 tbsp natural or coconut yoghurt
- 2 ripe bananas, sliced
- Dark vegan chocolate, grated
Method
- To make the crust, preheat oven to 180°C. Grease and line the base of 4 individual tart tins with baking paper.
- Place the almonds and rolled oats in a food processor and blitz into a crumb. Then add coconut oil and pure maple syrup or honey and process until the mixture is crumbly. If the mixture is too dry, add 1-2 tsp oil.
- Divide the base mixture into the tart tins and press the mixture into the base and sides. Place in the oven for 12 mins or until the bases are golden brown.
- To make the caramel filling, soak the dates in boiling water for 5 mins.
- Drain, then place dates in a food processor with the macadamia nut butter, vanilla bean paste and cinnamon. Blend into a smooth and creamy consistency.
- Allow bases to cool and top with sliced banana, then cover with caramel.
- Place natural or coconut yoghurt on top of each tart and top with sliced banana and grated dark chocolate.
- Serve immediately or refrigerate for later.
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