raw banana cream tarts

I have two versions of this tart to share - a raw, cashew "custard" version and a yogurt-based version. Today, I am sharing the raw, cashew "custard" version. I actually developed the yogurt-based version first, but then I was inspired by Juli and PUREmamas and her lemon vanilla custard tarts and set out to make this banana cream version.

This is a guilt-free dessert, made from all good-for-you ingredients and it contains no refined sugar. The beauty of it though, is that you can't tell it is guilt-free. That is a win-win!


1 cup almonds
1 cup walnuts
4-5 dates
2 tablespoons coconut oil

1/2 cup cashews - soaked at least 3 hours
1/2 cup coconut oil
1/3 cup maple syrup
1 1/2 - 2 rip bananas

toppings (optional)
chocolate chips
banana slices

Process the crust ingredients in a food processor until it is a course meal. Divide crust among six small tart pans (mine are about 5"), putting 1 1/2-2 tablespoons of crust in each tart pan. Press the crust into each tart pan until it is packed tight.

In a blender, blend the filling ingredients until smooth. Pour the filling in to tart pans, distributing evenly; you may have a little leftover filling. Refrigerate the tarts until filling is set; it will become pretty firm. You can refrigerate the extra filling in a small dish as well; it is good even without crust.

Before serving, remove each tart from its pan, arrange on a plate, and garnish with chocolate chips and/or banana slices.

Note: These tarts are best eaten within 24 hours after you make them. They are perfect made in the morning, and eaten late in the evening. You must keep them in the fridge to keep the filling firm. And, the longer they are stored, the darker the filling will get as the banana oxidizes.

I will share my yogurt version, a yogurt banana cream pie, soon - so stay tuned!

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