Banana, Coconut, and Cashew-Cream Tart
- Comments()
- Yield Makes one 9-inch tart
Ingredients
For Filling
- 1 cup raw cashews, soaked overnight and thoroughly drained
- 1/2 cup water
- 2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
- 1 vanilla bean, split and scraped
- 3/4 cup desiccated coconut
- 3 or 4 ripe but firm bananas
For Tart Shell
- 1 1/2 cups whole pecans
- Pinch of coarse salt
- 1 1/2 cups pitted dates
- 2 teaspoons pure maple syrup
Directions
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Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
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Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
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Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.
Such deliciousness! Next time I'll cut down on the syrup and make a heaping amount of cashew cream because it really is pure bliss as Reeses called it. I also used vanilla extract and agree that chilling will help the tart in taste and texture. Definitely recommend this recipe. I hope to see more raw recipes on Whole Living. Thanks :)
Ps. Desiccated is another word for dried. Toasted coconut might work for a substitution.
what is desiccated coconut?
can't you use tofu in place of so many bannas, i mean to add tofu would elimate the need for so much sugar to fill out the pie and it's nutrious, to modify recipies to their tastiest and most nutrious potiental is what i'm looking for..
I used vanilla extract because I didn't have a bean and it was great. We ate some right away then had some for breakfast the next morning and decided it was better chilled. Next time, I am going to lightly spritz the pan with oil because it was quite sticky to remove. I am going to cut down on the coconut in the filling to save calories. It isn't really needed in my opinion, the texture of the puree is pure bliss on it's own.
So how many 309 calorie servings does this make?
GO Martha! Thanks for this raw vegan recipe, and for your upcoming vegan episode!
great to see a vegan and raw recipe on whole living!
Healthy and tasty.