Makes 2 small tarts (Serves 4)
2/3 cup almonds
2/3 cup pecans
4 medjool dates, pitted
4 tablespoons coconut oil
Pinch of salt
For the Caramel Toffee:
2/3 cup medjool dates, pitted
2 tablespoons almond butter
1/2 teaspoon vanilla extract
Pinch of salt
For the filling:
2 cans coconut cream
2 bananas, sliced into rounds
Caramel toffee (see above)
To serve, sprinkle of cacao powder
To make the base combine all the ingredients in a food processor and blitz until well combined.
Line two 11cm round tins with glad wrap. Halve the mixture and press into tin, lining the base and sides evenly.
Repeat for the second tin.
Place in the freezer to set for minimum 30 minutes.
To make the caramel toffee place the medjool dates in a bowl and cover with boiling water for 5 minutes. Drain well and transfer to a food processor or blender with the other toffee ingredients.
Blend to create a ‘caramel’ and set aside.
Scoop the coconut cream from the top of the can ensuring you do not scoop out any water, and transfer to a large bowl and whisk well until slightly fluffy.
To assemble tarts remove bases from freezer and start with a layer of caramel toffee.
Spread evenly across the base of the tart and then create a layer of banana.
Next spread the coconut cream on top, smoothing it out with the back of a teaspoon.
Arrange the remaining banana rounds on top, dust with the cacao powder and serve.