INGREDIENTS

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

DIRECTIONS

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