Yes, these are Vegan and Gluten-free; like all my recipes I post on here 🙂 My posts are seeing a trend with desserts; I’ll admit they are my favorite dish to create and eat!
A perfect summer treat! These Chocolate Banana Cream Tarts turned out amazing; they are light, not too sweet and so flavorful! The toasted coconut adds a delectable crunch to the texture with the creamy filling and coconut cream. I know… another recipe with coconut cream, but I can’t help myself it is sooooo good!!! You can find the recipe for the coconut cream here.
This recipe is really easy; all you need is a food processor, blender, tart pans and a freezer! You can also use a 8 x 8 tart pan. This recipe makes 6 small tarts (2.5″ x 2″).
I absolutely love bananas but unfortunately they get a bad rap. I eat on average 4 bananas a day; most people would not approve, but come on people; I’m not eating a burger with fries and washing it down with a can of pop, right! Bananas are actually healthy for you and packed full of nutrition.
Reasons Why Bananas Are Actually Healthy For You:
- Contain a high amount of tryptophan which helps with depression because tryptophan is converted into serotonin
- Improves mood and relieves PMS symptoms
- Rich in pectin aiding in digestion and chelating heavy metals and toxins from the body
- High in potassium
- Stimulate the growth of friendly bacteria in the bowel
- Natural antacid
- High in fiber
- High in antioxidants
- Contain high level of B-Vitamins and magnesium
Read more about the health benefits of bananas here.
- 1 cup of shredded coconut
- 1 cup walnuts
- 1 cup dates soaked
- dash of salt
- 2 ripe bananas
- 1/4 cup raw cacao powder
- 1/3 cup maple syrup
- 1/3 cup coconut milk
- 2 tablespoons coconut oil
- 2 tablespoons chia seeds
- 1 teaspoon vanilla
- dash of salt
Soak and pit the dates.
Place the walnuts, coconut and salt in the food processor and blend until mixed but still chunky.
Place the dates into the food processor and mix until combined and a dough consistency is achieved.
Press crust mixture into tart tins lined with plastic wrap.
Place tart tins into the freezer to set.
Place all ingredients into a blender and blend until smooth.
Remove tart tins from the freezer and fill with chocolate banana cream filling.
Garnish with toasted coconut and bananas, enjoy!
I have posted a link in this blog post for the coconut whipped cream recipe.