Paleo Banoffee Tart

Bananas, cream and toffee, all layered on a buttery biscuit base.. 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?

PALEO BANOFFEE TART INGREDIENTS: 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 DIRECTIONS: 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.
March 01, 2019 — Elizabeth