Banana Choc Caramel Tart

Gluten, Dairy, Egg, Nut and Refined Sugar Free

These no bake tarts make a delicious dessert or cake substitute. It’s an amazing combination of chocolate, caramel and banana. Make them muffin sized, or cake sized tarts. (See notes for sizing.) They can be made in advance, and they can also be frozen.

INGREDIENTS:

BASE:

• 1 cup (130g) sunflower and/or pepita seeds (*see notes)
• 1 cup (50g) coconut flakes
• 2 tablespoons honey (or liquid sweetener of choice)
• 2 tablespoons of coconut oil
• 1 teaspoon vanilla
• pinch of salt
  
  CARAMEL:
  
  
• ¾ cup (150g) pitted dates
• 35g coconut oil/tahini (** see notes)
• ¾ cup (150g) coconut cream
• 1 teaspoon vanilla
• 1 teaspoon gelatin
• large pinch salt
  
  CHOCOLATE:
  
  
• 1 x large avocado (flesh)
• 25g cacao powder
• 60g honey/maple syrup
• pinch of salt
  
  
• 1 x large banana (sliced)
  

METHOD:

BASE:

1. Blend sunflower seeds/pepitas in a high-speed blender until flour consistency.
2. Add remaining ingredients and mix until combined.
3. Divide and press into silicone muffin tray or spring form cake tin.
4. Place into fridge to set.
   
   CARAMEL:
   
   
5. Thermomix Method:
   • Place all caramel ingredients into the thermomix bowl for 4 minutes/80℃/speed 3.
   • Once done blend 30 seconds/speed 6.
   Conventional Method:
   • Chop dates and put all ingredients into a saucepan on medium heat for 5 minutes.
   • Using a stick blender, blend until smooth.
6. Pour caramel evenly onto the base in the muffin tray or cake tin.
7. Place into the fridge to set (or freezer if making in advance).
   
   CHOCOLATE MOUSSE:
   
   
8. Place all ingredients into a blender and blend until smooth.
   
   
   BRING IT ALL TOGETHER:
   
   
9. If made in advance, remove muffin tin/cake tin from freezer to fridge to defrost.
10. Before serving, add sliced banana and chocolate mousse.
    
    
    
    

NOTES:

These make 8 large muffin sized individual tarts or a tart in a 15cm spring form pan. If you were wanting to make a larger tart, double the ingredients and use either a 20cm or 22cm spring form pan.
* You can use either sunflower seeds or pepitas here. Nuts of your choice can also be used, if you can tolerate.
** Nut butter may also be used here as a substitute.