Paleo Banoffee Tart
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.