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  • May 8th 2017
  • 0 comment


  • Base
  • 110g blanched whole almonds, soaked overnight, rinsed and drained
  • 3/4 cup (65g) rolled oats
  • 1/2 cup (45g) desiccated fine coconut
  • 1/3 cup (80g) coconut oil, melted
  • 2 tablespoons maple syrup
  • Filling
  • 1 cup (180g) Medjool Dates, pitted
  • 2 tablespoons honey or maple syrup
  • ¼ cup (60ml) water
  • 250g almond or cashew butter
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • Topping
  • 400g can good quality full fat coconut cream, refrigerated overnight
  • 100ml thickened cream
  • 1 teaspoon vanilla extract
  • 3 large bananas
  • Toasted shredded coconut for garnish


  1. You will need to begin this recipe the night before by soaking the almonds and placing coconut cream into the refrigerator.
  2. Soak almonds in cold water overnight. Drain and rinse well and dry with paper towel.
  3. Fit the food processor with the mini-bowl and mini- multipurpose blade and add oats.
  4. Flip speed lever to 2 (HIGH); process for one minute or until coarsely ground. Add almonds and coconut and process until finely ground and resembles breadcrumbs.
  5. Pour coconut oil and maple syrup through the drizzle hole and continue to process until well mixed.
  6. Press the mixture into the base and sides of a 22cm (base measurement) loose- bottom tart tin (it helps if you have damp hands). Refrigerate or freeze for 1-2 hours.
  7. To make the filling, place the dates, honey and water into a saucepan and bring to a boil over medium high heat. Using a wooden spoon, stir breaking up dates for a few minutes or until dates have softened and all the water has evaporated. Remove and cool slightly.
  8. Fit the work bowl with the multipurpose blade and add date mixture; process until smooth. Add cashew butter, coconut oil and vanilla and pulse until combined. Pour into chilled pastry base and return to the refrigerator.
  9. To make the whipped coconut cream topping, Attach the wire whip beater to the Stand Mixer and add coconut cream, thickened cream and vanilla extract into the bowl. Set the speed control lever to setting 6 and beat for two to three minutes or until soft peaks form
  10. Slice bananas thickly and pile over tart. Spoon over whipped topping and garnish with toasted shredded coconut. Serve immediately or refrigerate until needed
  11. Serves 6-8
    Preparation: 20 minutes
    Cooking Time: 10 minutes


Only use full fat coconut cream, as low fat will not work.
To make it totally dairy free substitute cream with another half can of coconut cream.