This No-Bake Chocolate Banana Tart has an easy date & pili nut crust, filled with creamy chocolate and sliced bananas! This quick recipe has simple ingredients and it’s vegan and gluten-free.
Preparation time: 1 hour
Ingredients:
Base Ingredients:
1 cup original pili nuts
1 cup pitted dates
1 cup cashew nuts
1 ts virgin coconut oil
1 ts vanilla extract
Filling Ingredients:
50g raw chocolate and coconut Pili Nuts
50g soaked cashews
1.5 bananas
1/2 ts ground cinnamon
1 cup peanut butter
3/4 cup dates syrup
1/2 cup virgin coconut oil
Topping Ingredients:
1/8 cup raw cacao powder
2 tbs melted coconut oil
1 tbs date syrup
1 banana
Instructions:
Blend all ingredients until smooth. Take base out from the freezer and now it’s time to pour our mixture from the blender. Smooth out the top making it as even as possible. Put in the fridge or freezer to set. Our final touch is to decorate our cake with sliced bananas and make our chocolate topping by whisking together coconut powder, melted coconut oil and date syrup until smooth. Use quick movements of your hand going up and down to decorate your cake. Feel free to experiment, if you have some pili nuts left you can crush them to sprinkle on top. Your Raw & Wild Summer Cake is now ready to eat! Enjoy!
Stay Healthy! Stay Raw & Wild!