Hi! I'm Ashley! Learn more about me + Nourish Me Mum here


Raw Banana Coconut Cream Tarts

Raw Banana Coconut Cream Tarts

Raw Banana Coconut Cream Tarts

(Paleo/Vegan and Date Free, lower sugar) 

Pink and Perfect for Valentines! 

This flavour combination is such a classic! Banana or coconut cream combined with a crunchy Pecan base is truly a perfect way to express your love this Valentines day!

Using a super simple natural food dye option, these will tickle your loved ones pink! 

BANANA COCONUT CREAM TARTS 

TIME: 20 Minutes + Set time 

SERVES: 4-6 

INGREDIENTS 

BASE LAYER 

2 tablespoons Maple Syrup 

3 tablespoons Coconut Cream 

1 cup Pecans 

1 cup Shredded Coconut

FILLING 

1 large ripe banana (135g) 

2 cups coconut cream 

1/2 cup shredded coconut 

2 tablespoons Maple Syrup (or liquid sweeter of choice) 

2 tablespoons Cacao Butter, melted 

1 teaspoon Vanilla Extract 

OPTIONAL: 1 tablespoon natural food dye* or food colouring of choice. 

METHOD 

Select a silicone mould or springform pans. This mix will make 6 muffin tin sized tarts, 4 mini 5cm springform rounds or 1 x15cm cake. Line with parchment paper if necessary and set aside. 

BASE LAYER 

In your Vitamix, high speed blender or food processor add coconut cream, maple syrup, coconut and pecans in that order. Pulse machine to combine and make a sticky crumb. Mixture should hold together when pressed between thumb and forefinger. 

Divide base mixture between your containers. Press base layer down firmly and evenly. Set aside while you make your filling. 

FILLING

In your Vitamix, high speed blender or food processor combine Banana and coconut cream, blend until smooth. Add remaining ingredients to your bowl, including beet dye if using and blend for 1 minute. 

When mixture is thick and creamy pour over base layer and set in freezer for 4 hours or overnight. 

When ready to serve allow tarts to come to room temperature and serve with caramelised banana slices and toasted coconut or dehydrated banana pieces as shown. 

NOTE: To make pink food dye: Slice a 1cm think piece of fresh Beetroot and place in a small heatproof glass jar with a lid. Cover in a 1/4 cup boiling water and let steep while storing in the refrigerator overnight. Use 1 tablespoon in this recipe. Dye will keep for one week and is great to colour cakes, smoothies etc. 

Ginger + Turmeric Latte

Ginger + Turmeric Latte

Roasted Cauliflower Dip

Roasted Cauliflower Dip