Banoffee tarts are Awesome. As necessity is the mother of invention and I need to live in a world where banoffee tarts are on the menu, here is my version of this sinful dessert. The base is a delicious banana/nut combination that has just enough crunch while the caramel is date caramel. Date caramel; enough said.
Banana Nut Base
1 banana, keep 1/3 of the banana aside
1 cup raw almonds
1/2 cup sunflower seeds (I have also done this with sesame seeds)
2 tbs coconut oil, melted
1/2 cup desiccated coconut
Pre-heat oven to 170 degrees C. Lightly grease a standard muffin tray. If your muffin tray is truly non-stick, you won’t need to grease.
Place all ingredients in a food processor and blitz until the mix sticks together. Using a spoon and clean fingers press a heaped tablespoon of the nut mix into each mould, press down in the centre to bring the sides up making a small pie base shape. Bake in the oven for 15 minutes or until golden.
10 medjool dates
water (I used 1/2 cup)
Blend dates and water together to make a smooth caramel.
When the pie cases are done, pull them out of the oven to cool. Once cool, fill each case with the date caramel.
Thick cream from a can of coconut cream
2 tbs unrefined sugar
dark chocolate (dairy free if vegan)
Put a slice of banana (1/3 set aside) on each pie. Finish with either a dollop of cream or whipped coconut cream (the thick coconut cream from the can whipped with a dash of vanilla and sugar). This is great explanation of the whipped coconut cream process from The Minimalist Baker, http://minimalistbaker.com/how-to-make-coconut-whipped-cream/. I don’t use the powdered sugar but if you like it sweet, this is great.
Grate dark chocolate over the pie and devour. I mean it. DEVOUR. Enjoy.