Not sure what to do with that ripe bunch of bananas sitting on the counter? I typically peel them, then slice into coins and place in the freezer for later use in my smoothies. Of course, making banana bread is always satisfying, however, since the fall weather is still quite warm in San Diego today, I needed something that would require no heat. My Raw Banana Cream Tartelettes ended up being the perfect choice.
I absolutely love the taste of bananas and chocolate, therefore, our Raw Banana Cream Tartelettes had to start with a raw cacao and nut crust, giving this recipe a little over-the-top magic. The creamy center has a nice banana flavor and sets up well in the freezer. It only takes a few minutes at room temperature for our creamy tartelettes to make an appearance on the plate. We’ve topped our tarts with a raw cacao drizzle and my coconut whipped cream. Of course, feel free to omit that step if time does not permit.
Ingredient Transparency:
- Organic Bananas & Organic Maple Syrup: Trader Joe’s Encinitas
- Medjool Dates: Costco, Carlsbad
- Organic Raw Cacao Powder: Navitas Naturals
- Organic Dried Mulberries: Navitas Naturals
- Organic Classic Coconut Milk: Edward & Sons Native Forest
- 3/4 cup raw pecans
- 1/2 cup soaked and drained almonds (skin removed)
- 2 Tablespoons raw cacao powder
- 1/3 cup dried mulberries
- 5 dates, pitted
- 1/8 teaspoon high quality sea salt
- 1 cup soaked cashews (soaked overnight) and drained
- 3 Tablespoons coconut oil
- 1/4 cup real maple syrup
- 3 medium ripe bananas
- 1/3 cup full-fat coconut cream (after refrigerating a can of full-fat coconut milk, simply open and scrape off the cream, leaving the liquid behind)
- 1 teaspoon vanilla
- 1/8 teaspoon high-quality fine sea salt
- 1 teaspoon lemon juice or apple cider vinegar
- 1 can full-fat coconut milk, refrigerated
- 1 1/2 tablespoons real maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 2 tablespoon raw cacao powder
- 2 tablespoons coconut oil
- 2 tablespoon real maple syrup
- small pinch of sea salt
- Add nuts and mulberries to a food processor.
- Pulse until a course meal forms.
- Add pitted dates, cacao powder and sea salt. Continue pulsing until the mix comes together. You'll end up with a cookie dough consistency. Sticky and moldable.
- Press 2 tablespoons of crust dough into each tartelette pan. Press firmly with your fingers to flatten, making sure the crust dough is pressed up against the edges.
- Clean food processor before making banana cream.
- Add filling ingredients to the food processor and run until mixture is smooth and creamy. Stop frequently to scrape down the sides. This should take about 2-3 minutes.
- Pour banana filling over crust in prepared tartelette pans. Place in freezer to set. This step only took about an hour.
- Optional: Coconut Whipping Cream and Cacao Drizzle
- Coconut Whipping Cream should be made ahead and placed in the refrigerator before serving to set up.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.