| Prep Time | 40 minutes |
| Passive Time | 5 - 6 hours |
| Servings |
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Ingredients
CRUST
- 1 cup rolled oats
- 60 g almond flour
- 2 Tbsp cocoa powder
- 4 dates
- 30 g coconut oil melted
- 1 - 2 Tbsp rice syrup or another sweetener
BANANA FILLING
- 100 g cashews soaked all night
- 1 banana very ripe
- 1/4 cup coconut cream
- 20 g coconut oil melted
- 1 - 2 Tbsp lemon juice
ALMOND DATES FILLING
- 170 g dates
- 80 g almond butter
- 30 g coconut oil melted
- 1/4 cup coconut milk
- 2 tsp vanilla extract
Ingredients
CRUST
BANANA FILLING
ALMOND DATES FILLING
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Instructions
TO MAKE THE CRUST
- In the bowl of a food processor, process all the crust ingredients.
- Use moistened fingers to press the crust into the sides, then the bottom, of 7 inches tart pan with a loose bottom. Set aside.
TO MAKE THE BANANA FILLING
- In the bowl of blender, mix all the banana filling ingredients.
- Blend until very smooth, starting on low and gradually increasing to high, about 3 or 4 minutes in a high-speed blender and longer if needed. The filling should be fairly thick.
- Pour the filling into the chilled crust and spread into an even layer.
- Then let chill in the fridge until firm (During this time, prepare the almond dates filling)
TO MAKE THE ALMOND DATES FILLING
- In the bowl of blender, mix all the almond dates filling ingredients.
- Blend until very smooth.
- Place the mixture GENTLY on a solidified banana layer. Leave to solidify in the fridge for about 5 - 6 hours.
TO MAKE THE TOP
- Decorate with banana slices, cocoa nibs, chopped almonds an almond butter.
ENJOY!