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This delicious and nutritious spin on the classic Banoffee Tart is sure to impress, especially with the added Misty Day Bliss adaptogenic powder.
Recipe & photography by Kelly Gibney
IngredientsBase 100g dried dates 1 ¼ cups rolled oats 1 ¼ cups almond meal 1 tablespoon coconut oil 2 ½ teaspoons Misty Day Bliss powder Caramel 1 cup dried dates ¼ cup almond butter ½ cup All Good Original Oat Milk 1 teaspoon vanilla essence Pinch sea salt Filling 1 ¼ cups raw cashew nuts 3/4 cup full fat coconut cream ¼ cup coconut oil ¼ cup maple syrup 1 teaspoon vanilla essence To assemble: 2 bananas – sliced into 1 cm slices, roughly chopped dark chocolate |
MethodBase method Preheat oven to 160 degrees Celsius. Place the dates into a bowl and cover with boiling water. Leave to soak for 15 minutes. Drain well. Place all the base ingredients into a food processor. Run the machine until the mixture sticks together when pressed between 2 fingers. Grease a 20cm round tart case very well. Press the mixture evenly and firmly into the case. Slightly wet fingers can make this easier. Use a fork to prick the bottom of the tart 3 times. Bake for 15 minutes. Set aside to cool before filling. Caramel method. Place the dates in a bowl and cover with boiling water. Soak for 15 minutes before draining well. Use a stick blender to blitz with other ingredients until smooth. Filling method Place the cashew nuts in a bowl and cover with boiling water. Leave to soak for 15 minutes. Drain well. Place in a high speed blender or Nutribullet along with the other ingredients and blitz until silky smooth. Taste and adjust sweetness if desired. To assemble Pour the caramel into the base and smooth out evenly. Top with banana slices. Pour the creamy filling over the top. Place in the freezer to set for 1 hour or the fridge for 3 hours. Do not allow the tart to freeze as the banana will go slightly mushy. Just before serving, top with the remaining banana slices and the chopped chocolate The completed tart will keep for 3 days in the fridge. |
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.
