Chocolate Banana Tart | Gluten-Free Vegan Desserts
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- Опубліковано 30 лип 2024
- For All Gluten-Free Vegan Desserts Lovers!
Here's Banana Tart with Dates Caramel that is Vegan, Gluten-Free, and Refined Sugar Free :)
You can make the crust using my No-Bake cake/tart recipes and make it raw!
*Some people ask how to remove the tin (and why not showing), I am using a tin with a REMOVABLE bottom as written in the instructions, so basically just push the bottom up. Easy!
↓↓↓ Recipe ↓↓↓↓
INGREDIENTS (8” tart tin)
*1cup=240ml, 1Tbsp=15ml
*NO SUBSTITUTIONS UNLESS SPECIFIED.
CRUST
• 1 cup GF rolled oats*
• ¾ cup raw almonds*
• ¼ cup sunflower seeds*
• ¼ cup coconut sugar
• Pinch sea salt
• 6 Tbsp melted coconut oil
*sub your preferred nuts/seeds
BANANA LAYER
• ¾ cup raw cashews, soaked overnight (or 1 hour in very hot water)
• 2/3 cup coconut cream (sub full-fat coconut milk)
• 1 medium-sized banana
• 3 Tbsp maple syrup (adjust to taste)
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 Tbsp melted cacao butter (sub melted coconut oil)
• Pinch sea salt
CHOCOLATE CARAMEL LAYER
• 90g Medjool dates, pitted
• 3/4 cup coconut cream (sub full-fat coconut milk)
• 3 Tbsp melted cacao butter (sub melted coconut oil)
• 2 Tbsp cacao powder
• ½ tsp vanilla extract
• Pinch sea salt
INSTRUCTIONS
1. Grease an 8” tart tin with a removable bottom.
2. Add all ingredients except for the coconut oil into the food processor. Process until a fine meal is achieved.
3. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
4. Press the mixture into your tart tin.
5. Bake at 170˚C/340˚F for 10-15 mins or until the edges are golden brown. Remove from oven. Let cool completely. Once cooled, place in the freezer for about 30 mins.
6. Add all ingredients for the banana layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the pre-baked crust and spread into an even layer.
7. Put in the freezer until set (for about 1 hour).
8. Repeat step 6 for the chocolate layer. Freeze overnight.
9. Store leftovers in the airtight container in the fridge up to 3-4 days, or in the freezer for up to 1 month.
#vegan #glutenfree #plantbased - Навчання та стиль
![[ENG CC] Banana Chocolate Tart](http://i.ytimg.com/vi/Mvpwl8NtDys/mqdefault.jpg)
Hello! After the pecan chocolate tart, I’ve tried this one.
Leaving here measurements an comments for others to use.
I didn’t want to use too much coconut oil for the crust so I used the no bake crust from the chocolate tart with raspberry
1 1/2 cup walnuts, I used 165g
2 tablespoons cacao powder (I used 3 because I didn’t have maca, if you use American method and scape the top is only 5g a spoon, I used 20g)
1 tablespoons maca powder (I didn’t have)
9 g cacao nibs
130g of pitted dates (recipe called for 90g dates plus 2 tablespoons coconut oil, I used more dates)
Total weight of the crust was 320g
Filling:
3/4 cup cashew, mine were pieces, used 90g (I wasn’t sure about the weight because if you use cups with full nuts the weight is different, so I used the nutritional info in my package)
2/3 cup coconut cream, 140g (I had a can of coconut milk in the fridge, only used the scoopable part)
105 g banana
A squeeze of lemon juice
Vanilla paste
A pinch of salt
30g cocoa butter
60g maple syrup
For the chocolate caramel
90g dates
3/4 cup coconut cream, 155g and I was a tiny bit short
20-25g cocoa butter
10g cacao (maybe used 15g and a tablespoon maple syrup as I explain under).
vanilla extract
Pinch of salt
in the chocolate layer I ended up using more cocoa and a drop of maybe syrup, I used a mixer instead of the blender and the cream looked a little broken so by adding the cocoa and maybe a tablespoon of maple syrup it smoothed out
Total weight of the finished cake 860-870g
Differently than the tahini pecan tart that can be eaten straight from freezer cut in cubes (Although you may enjoy more the smoothness of it if not frozen), this is a tart that you need to allow to defrost in the fridge because is creamy).I want to explain this because for me it’s important. This tart is very good but in my mind is for dessert lovers, because is so creamy and you eat by the slice. For me the pecan tahini is more for person like me, that fancy sometimes something to go with coffee or tea but you can portion size better.
Since I used an european ring my size was a little short than 8 inches, 19.3cm and worked for me
Using grams you can calculate your multiplication ratio easily, for example to do a 9 inch you multiply by 1.27, to do a 10 inch you multiply by 1.56
With the crust I used nutritional info for the whole tart is:
Total cal 4014 , fat 310g (saturated 143g, poly 84.2g mono 36.4g), carbs 313,5g (fiber 47.5g, sugar 222.3g) protein 56.8g
A small portion of 30g is 139cal (2g protein,10.8g carb and 10.7g fat)
Thanks again Lowkey table. Now I think I will take some weeks off. Maybe I’ll try the carrot cake that seems really loved
Thank you so much again ❤️❤️❤️
Hope you enjoy the carrot cake too🥕☺️
Thank you for all of your creations! I have made many and love them!!!
Thank you so much for your kind words. Glad you enjoyed ❤️
Absolutely beautiful!!!!!!
So refreshing for summer. Love it!!
Thank you! Hope you enjoy it☺️
Hi 👋🏽, s’meee again! This will probably be our next favourite!
Thank you so much 🤗💕🫧
Hi Kathryn! Glad to hear! The favourite after the carrot cake?☺️ This is one of my family’s favourites so I make it throughout the year 🥰 Hope you love it too❤️
Draga Kathryn. Golem pozdrav do tebe i semejstvoto.Bidete sekogas vo dobro zdravje i srekja.🍀♥️ Pregratki od Makedonija .🇲🇰🙋
@@olgicaivanovska2584
I vama isto! HVALA PUNO!! 🤗💋👋🏽💕
Looks delicious 😋
Thank you 😋
WOW Miammmm 🤩
👏👏👏👏👏
❤
Would it be possible to alter this filling using coconut yogurt or your Vegan Pastry cream instead of Cashews?
Just as I was looking for a crust made with something other than flour or biscuits. I wish you would show us your technique of how you spread the crust in the tart tray though. Measurements by weight would be good too. Also, is this eaten right out of the freezer?
Yes you can. If it’s too hard, leave it 5-10 minutes after taking out from the freezer:)
Your recipes are so wonderful! Thank you for sharing them! It’s the third I’m going to try…
My question is this… does 1 can (400ml) of coconut cream give us 3/4 of a cup or it’s another proportion?
Hello! Glad you enjoyed the cakes:)
Here 1 cup is 240ml, so 3/4 cup is 180ml.
1 can (400ml) of coconut cream will be more than enough for 3/4 cup.
Hope this helps!
Thank you for your response!
Omg do you get the cream from the can at room temperature??
I used to put the cans upside down in the fridge overnight and then took the solid part of coconut, leaving the liquid aside!!
In this way 1 can of 400ml gave me 3/4 cup of solid coconut. Is this what the recipe needs??
@@eirinisam6541 the cream I've been using gives me almost no liquid - most of them are cream after storing in the fridge.
You only need a thick creamy part of coconut cream. 3/4 cup coconut cream means the scoopable cream part from a can.
Actually you can use "liquid' coconut cream but the texture will not be that creamy.
Mam plz share vegan canele recipe
Hello dear
What’s the brand of your food processor?
Hi! It’s from the Kenwood :)
Yium! Does it keep in the freezer or can it be transferred to the fridge eventually?
Haha 😂
Good luck if you have any LEFTOVERS to store!! 🤗😂😂🥳✌️
Thank you ☺️ It should be kept in the freezer! Otherwise it’ll be quite soft.
I’ve kept a couple of pieces from the tart with the figs in the fridge and they were great! A little bit softer, but not melted!