Get ready for is one of the most luxurious, plant-based, probiotic desserts ever! It’s a healthy take on the excessively sugary traditional English, banana, cream and toffee pie with biscuit base. We’ve left the banana in, but swapped out most of the other stuff. The good news for you and your gut bugs, is that this version is loaded with homemade coconut yogurt (instead of cream), gooey Medjool dates (rather than caramel) and nuts provide some yummy crunch in the base. It is so damn healthy, you could seriously have this dessert for breakfast! Who needs caramelised, condensed milk when you have nature’s finest - ripe bananas and dates to sweeten your life? Trust me, this is a crowd pleaser, it will be the perfect ending (or beginning) to your day.
My Banoffee uses the easiest homemade coconut yogurt recipe made with Ayam coconut cream but it would work wonderfully well with our gut loving coconut yogurt, thickened with premium gelatin. The secret to the success of this raw tart is in thick set homemade coconut yogurt. You don’t want to use runny coconut yogurt or any of the separated coconut water – or else the nut base will become soft. If your coconut yogurt is on the runny side, strain it through a muslin cloth for 30 mins before-hand.
The tart is gluten free but the ingredients below have options to become Vegan, Paleo, SCD and GAPS friendly. Any of the substitutions will still taste amazing.
1 cup almonds (preferably activated)
1 cup pecans (preferably activated)
½ cup gluten free oats (or extra cashews or almonds)
Pinch of salt
45 grams of coconut oil
5 Medjool dates
BANANA CREAM FILLING
1 cup homemade coconut yogurt (or this coconut yogurt method thickened with gelatin)
1 cup cashews (soaked in water with 1 teaspoon of salt for 2 hours)
2 over ripe bananas
8 Medjool dates
2 teaspoons of vanilla
1 tablespoon of raw honey or maple syrup
1/3 cup melted coconut oil
1. Grease the bottom and sides of a 27cm tart tin with coconut oil.
2. Place all the base ingredients into a food processor or high-speed blender and blitz until the mixture becomes a fine, but grainy, sticky crumble.
3. Poor the nut mixture into the prepared tin and press down with the back of a spoon to form a solid base, then place in the fridge until the cream filling is ready.
4. Wash the blender jug for the next layer.
BANANA CREAM FILLING
5. Drain the cashews in a colander then rinse under running water to remove the salt.
6. Add all the ingredients to the blender jug then blend to form a smooth paste. You may need to stop and scrape down the sides.
7. Pour the filling mixture onto the tart base then return to the fridge for 1 hour to set.
8. Slice the banana into coins and decorate the top of the tart.
9. Combine the homemade coconut yogurt (no watery yogurt) and honey or maple syrup in a small jug then drizzle over the banana.
10. Sprinkle with pieces of sliced Medjool date and grated dark chocolate.
11. Place in the fridge to set. Store in an air tight container in the fridge for up to 1 week. Enjoy straight from the fridge as the tart quickly becomes soft in warm weather.