Paleo Gym® | BANANA, COCONUT & CASHEW CREAM TART - Paleo Gym®
© Paleo Gym 2017

BANANA, COCONUT & CASHEW CREAM TART

Ingredients

For shell:

  • 1 1/2 cups whole pecans
  • 1/4 tsp sea salt
  • 1 1/2 cup pitted dates
  • 2 tsp pure maple syrup

For filling:

  • 1 cup raw cashews, soaked overnight and thoroughly drained
  • 1/2 cup water
  • 2 Tbs, plus 2 tsp pure maple syrup, and more to taste if needed
  • 1 vanilla bean, split and scraped
  • 3/4 cup unsweetened shredded coconut
  • 3-4 bananas, ripe but firm

Instructions

  • Coarsely chop pecans and salt in a food processor.
  • Add dates and pulse until thoroughly combined (15-20 seconds).
  • Add syrup and pulse just until combined (mixture should just barely stick together).
  • Press nut mixture firmly and evenly into a 9″ pie plate. Set aside.
  • To make filling, grind nuts to a coarse paste in a blender.
  • Add water, syrup and vanilla scrapings, and blend until smooth, about 5 minutes (scraping sides as needed).  Mixture should be the consistency of thick pancake batter.
  • Set aside 2 Tbs coconut; add remainder to blender, and process to combine.  Pour into prepared shell, spreading evenly.
  • Thinly slice bananas crosswise and arrange in slightly overlapping rows, beginning at edge of tart.
  • Sprinkle with reserved coconut; serve immediately.