Raw Choc Peanut butter and Banana Tart

Some friends from our church were meeting for a Pot Luck dinner on Friday night. For those of you who may not be quite sure what that is, it is where you make a meal of your choice to bring and share as part of a buffet dinner with friends. It’s literally ‘pot luck’ in what you all may get to eat on the night. They are always a fun night and it’s nice to see all the different meals and desserts people like to bring and share. So today I made my Sweet Potato Shepherds Pie and a Pavlova to share (for those that are not on a restricted diet) but I also wanted to make something that my fellow sensitive bellied friends and I could have for dessert. I had a little play around in the kitchen this afternoon and came up with this tart…

I do need to warn you that it is very rich so you may want to start with a small piece!

Raw Choc Peanut Butter and Banana Tart

Gluten Free,  Dairy Free, Refined Sugar Free, Egg Free, Raw, Vegan, Paleo 

Ingredients

Tart Crust

– 1 cup walnuts
– 1 cup almond meal
– 1/2 cup unsweetened desiccated coconut
– 1 teaspoon vanilla extract
– a pinch salt
– 15 medjool dates, pitted
– 3 Tbs coconut oil, melted

Filling

– 1/4 cup unsweetened almond milk
– 2 bananas
– 6 Tbs 100% natural peanut butter
– 200g raw dark organic chocolate (I used Loving Earth Brand which is GF & DF)
– 2 Tbs coconut nectar
– extra banana slices, peanut butter and melted chocolate to top tart for decoration

Method

1. In a food processor, process the walnuts until flour consistency is formed

2. Add almond meal, coconut, vanilla, salt, dates and 2 Tbs coconut oil in with the ground walnuts and process until mixture is combined

3. Melt the remaining coconut oil. Using a brush grease the inside of a rectangular loose-bottomed tart tin.

4. Press all of the filling into the bottom and sides of the tart tin making sure it is even.

5. Place the tart tin in the freezer while making the filling.

6. Now place bananas, peanut butter and coconut nectar in a blender and blend until completely combined and smooth.      Pour into a bowl and place to the side.

7. Meanwhile, in a small saucepan simmer almond milk and then add chocolate pieces into the simmering milk and stir until chocolate has completely melted and mixture is smooth.

8. Pour the chocolate mixture into the banana mixture and fold through until completely combined. The mixture will resemble a chocolate mousse/thick custard.

9. Pour filling into tart tin and spread evenly.

10. Place in fridge to set for a minimum of 2 hours.

11. Top with banana pieces and drizzled peanut butter and melted chocolate if desired.

Enjoy!