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Coconut-Banana Tart Recipe
INGREDIENTS3/4 cup raw Almonds 1½ cups raw Pecans 3 Tbsp Agave Nectar 1½ tsp Vanilla Extract 2 tsp. Maca Powder 3 large very ripe Bananas, peeled 1/3 cup Coconut Butter 1/4 cup Coconut Palm Sugar 2 Tbsp Lucuma Powder 1 Tbsp Navitas Organics Chia Powder 2 Tbsp fresh Lemon Juice 1/3 cup Sweet Coconut Chips Sea Salt |
DIRECTIONSPlace the almonds in a food processor and grind into a flour. Add the pecans, agave, vanilla, Focus Boost and a pinch of sea salt. Process until a chunky dough has formed that sticks together easily, but still leaving a little bit of texture. Do not over-process or the dough will be overly soft. Transfer the dough to a 9-inch tart pan with a removable bottom or divide among a few 3- or 4-inch tartelette pans. Spread evenly along the surface and sides of the pan, then press very firmly into the mold to form a shell. Refrigerate until ready to use. Clean out the interior of the food processor, then add the bananas, coconut butter, coconut palm sugar, lucuma, Chia Powder, lemon and another small pinch of sea salt. Blend until a smooth mixture has formed. Pour the contents on top of the tart shell(s) and spread into an even layer. Sprinkle the coconut chips on top, pressing lightly to adhere them to the surface. Refrigerate for a minimum of 2 hours to let the tart fully set. Remove tart from mold, then cut into slices as desired. Tart is best when refrigerated and fully chilled until ready to serve. Makes 8 servings Submitted by Julie Morris | Luminberry |
Loaded with antioxidants and healthy, satiating fats,you can enjoy this delicious, raw dessert anytime of day.
Ingredients
¾ cup raw amonds
1½ cups raw pecans
3 Tbsp. maple syrup
1½ tsp. vanilla extract
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2 tsp. Maca Gelatinized Powder
3 large very ripe bananas, peeled
⅓ cup coconut butter
¼ cup coconut palm sugar
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1 Tbsp. Navitas Organics Chia Powder
2 Tbsp. fresh lemon juice
⅓ cup coconut chips
Sea salt
Directions
Place the almonds in a food processor and grind into a flour. Add the pecans, maple syrup, vanilla, maca powder and a pinch of sea salt. Process until a chunky dough has formed that sticks together easily, but still retains a little bit of texture. Do not over-process or the dough will be too soft.
- Transfer the dough to a 9-inch tart pan with a removable bottom or divide among a few 3- or 4-inch tartelette pans. Spread evenly along the surface and sides of the pan, then press very firmly into the mold to form a shell. Refrigerate until ready to use.
Clean out the interior of the food processor, then add the bananas, coconut butter, coconut palm sugar, chia powder, lemon juice and another small pinch of sea salt. Blend until a smooth mixture has formed.
Pour the contents on top of the tart shell(s) and spread into an even layer. Sprinkle the coconut chips on top, pressing lightly to adhere them to the surface.
Refrigerate for a minimum of 2 hours to let the tart fully set. Remove tart from mold, then cut into slices as desired. Tart is best when refrigerated and fully chilled until ready to serve.