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Chocolate Coconut Banana Tart

This delicious dessert recipe is super easy to make (no baking involved) and looks beautiful when served for any occasion. The ingredients are simple and the flavor is out-of-this-world.


Grain-Free Pie Crust:

2 1/2 cups Raw Almonds

1 cup Medjool Dates, pitted

1 Tbsp Water

1 tsp Vanilla Extract

1 pinch Sea Salt

Coconut Banana Tart:

5 ripe medium Bananas, cut into 1/2-inch pieces

1 cup Full-Fat Coconut Milk 

1/4 cup Navitas Organics Cacao Powder

1 1/2 tsp Vanilla Extract

1 tsp Raw Honey

1/4 cup Raw Almonds, chopped or slivered

2 Tbsp Navitas Organics Cacao Nibs


Make the crust: Place the almonds in a food processor and process until coarsely chopped. With the machine still running, add the dates, water, vanilla and salt until it forms a sticky dough. Stop the machine and scrape down the sides as needed to help the almond mixture process easily to form a doughlike consistency.
Firmly press the crust mixture into a parchment paper-lined 8x8 inch baking or tart pan to form a thick crust on the bottom and up the four sides of the pan.
Make the tart: Combine the bananas, coconut milk, Cacao Powder, vanilla and honey in a blender; puree until smooth. Pour the mixture over the pie crust. Sprinkle with the almonds and Cacao Nibs. Cover with wax or parchment paper and freeze for at least 8 hours or overnight.
Thaw the tart on the counter until it's soft enough to cut into squares, at least 45 minutes.

Store leftover squares in a sealed container in the freezer for up to four days.

Makes 9 Squares


Submitted by Amie Valpone of The Healthy Apple