Make the crust: Place the almonds in a food processor and process until coarsely chopped. With the machine running, add the dates, water, vanilla and salt, and blend until a sticky dough forms, stopping the machine to scrape down the sides with a spatula as needed.

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, and puree until smooth. Pour the mixture over the pie crust and sprinkle with the almonds and cacoa nibs. Cover lightly with parchment paper and freeze for 8 hours, or overnight.

To serve, thaw the tart on the counter until it's just soft, about 45 minutes. Cut into small squares and enjoy!

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

Makes 9 squares

Submitted by Amie Valpone | The Healthy Apple