Bananas, cream and toffee, all layered on a crunchy granola crust... I think i’m in love. Our friends over at Thrive Market created this decadent Paleo Banoffee Tart with our Banana Nut Butter Grain-Free Granola. Did I mention it’s dairy and gluten-free?



For the crust:

1 (8-ounce) bag Purely Elizabeth Banana Nut Butter Grain-Free Granola

5 Medjool dates, pitted

2 tablespoons coconut oil

¼ teaspoon salt

For the filling:

1 ½ cups cashews, soaked overnight

¼ cup coconut oil, melted

¼ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon salt

For the caramel sauce:

½ cup honey

¼ cup cashew butter

1 teaspoon salt

1 teaspoon vanilla

½ cup coconut oil, melted

For the coconut cream:

1 (13.5-ounce) can coconut cream, refrigerated overnight

1 tablespoon honey

3 large bananas, peeled and thinly sliced



Make the crust: Lightly grease a 9-inch tart pan with coconut spray. Add granola to a food processor and pulse until finely crumbled. Add dates, coconut oil, and salt; pulse until a dough forms. Dump dough into the tart pan and press to form a crust.

Make the filling: Drain cashews and place them in a food processor along with the coconut oil, maple syrup, vanilla, and salt. Purée until smooth. Pour into crust and freeze until firm, about 4 hours.

Make the caramel sauce: Whisk honey, cashew butter, salt, and vanilla in a bowl. Slowly whisk in warm, melted coconut oil until incorporated and the sauce is the consistency of caramel; let cool.

Make the coconut cream: Beat coconut cream and honey in a medium bowl with a hand mixer until whipped, about 2 to 3 minutes.

Assemble the tart: Remove tart pan from freezer and pour caramel sauce over filling. (Reserve about 3 tablespoons to drizzle over tart.) Arrange banana slices over the tart. Top with coconut cream and drizzle with reserved caramel sauce.