Raw Coconut-Banana Tart
Enjoy this delicious raw treat with a boost of focus and antioxidants.
¾ Cup raw Almonds
Place 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