Chocolate Banana Cream Tarts

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.

Chocolate Banana Cream Tarts

Crystal Bonnet

Raw, Vegan Chocolate Banana Cream Tarts with Coconut Cream

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Ingredients

  

Tart Crust

• 1 cup of shredded coconut
• 1 cup walnuts
• 1 cup dates soaked
• dash of salt

Filling

• 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

Instructions

 

Crust

• 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.

Filling

• 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!

Notes

Make sure not to over-process the walnuts or the dough will turn out too oily.
I have posted a link in this blog post for the coconut whipped cream recipe.