A delicious and quick vegan dessert you can serve at any party – So rich, a tiny slice is all you need to hit the spot!

 

RAW VEGAN CHOCOLATE & BANANA TART

MAKES 16 SLICES

INGREDIENTS

  • 350g Medjool Dates (pitted)
  • 300g Almond Flour
  • 325g Dark chocolate (vegan)
  • 125ml Almond Milk (or other non-dairy milk)
  • 55g Slivered almonds (lightly toasted)
  • 2-3 Bananas (sliced)
  • 15g Cacao Nibs

METHOD

  1. Using a food processor, blend the medjool dates and almond flour until a dough forms
  2. Line a ca. 30cm tart pan and push the dough into it, including the sides then slice off the top to make it neat – put into fridge to keep cool
  3. Heat the almond milk for 30-45 seconds in a microwave or pan until lightly steaming
  4. Break the chocolate into small pieces and put into the milk – leave for 5 minutes to melt, then stir until a smooth consistency
  5. Remove the tart pan from the fridge and spatula the chocolate mixture into it (save some for drizzling later)
  6. Uniformly slice the bananas and place them on top of the chocolate then sprinkle over the toasted almond slivers
  7. Drizzle the remaining chocolate sauce (you may need to add a little milk to thin it out)
  8. Put in a fridge for 2 hours and take out just before serving

 
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