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Banana Caramel Raw Tart

14 June, 2017

By Nicole Frain

1 mini cake

Magical Ingredients:

For the base
• 25g hazelnuts
• 20g Brazil nuts
• 40g pecans
• 20g cashews
• 5g sweetvia
• 10g organic coconut flakes
• 1 Tbs (20g) almond
• 20ml maple syrup, honey or organic coconut nectar

For the filling
• 1/2 banana (40g)
• 1 tsp coconut sugar
• 1 tbs organic virgin coconut oil - melted
• 1/3 cup cashews - soaked overnight and drained
• 1 tbs maple syrup, honey or organic coconut nectar
• 30g melted cacao butter

What To Do:

For the base

1.Line a mini cake tin with baking paper.
2. Add all base ingredients to a food processor and blend to combine.
3. Press into your base and up the sides, use damp hands to help prevent the mix sticking
4. Set aside and make your filling.

*Note: the base works great rolled into balls too!

For the filling
1. Melt your coconut oil and cacao butter/chocolate together.
2. Drain your cashews and add all ingredients to a mini food processor and blend until very smooth.
3. pour into your base and place in the fridge to set.
We topped ours with cacao nibs

Nutritional Breakdown:

For the Base (6 serves)
Per serve (31g) / per 100g
Energy (Kj): 750/2420 | Protein (g): 3.8/12.1 | Fat (g): 17/55 | Saturated Fat (g): 2.7/8.6 | Carbohydrates (g): 1.9/6 | Sugar (g): 1.2/3.9 | Sodium (mg): 1/5

For the Filling
Per serve (23g) / per 100g
Energy (Kj): 290/1260 | Protein (g): 1/4.2 | Fat (g): 5.9/25.8 | Saturated Fat (g):3.3/14.5 | Carbohydrates (g): 2.5/10.9 | Sugar (g): 1.2/5.4 | Sodium (mg): 3/12

Total
Per serve (54g) / per 100g
Energy (Kj): 1920/1040 | Protein (g): 4.7/8.7 | Fat (g): 23/42.6 | Saturated Fat (g): 6/11.1 | Carbohydrates (g): 4.4/8.1 | Sugar (g): 2.4/4.5 | Sodium (mg): 4/8

COCONUT OIL
RECIPES
FAQ