Chocolate Banana Tart | Gluten-Free Vegan Desserts скачать в хорошем качестве

Chocolate Banana Tart | Gluten-Free Vegan Desserts

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