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Chocolate Coconut Banana Tart Recipe

This delicious dessert recipe is super easy to make with 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:

2½ cups raw almonds

1 cup Medjool dates, pitted

1 Tbsp. water

1 tsp. vanilla extract

Pinch sea salt

Coconut Banana Tart:

5 ripe medium bananas

1 cup full-fat coconut milk 

¼ cup Navitas Organics Cacao Powder

1½ tsp. vanilla extract

1 tsp. honey

¼ 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 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