Banana Coconut And Cashew Cream Tart No Bake Recipes
BANANA AND COCONUT CASHEW-CREAM TART
Steps:
- Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.
- Make the filling: Grind drained cashews to a coarse paste in a blender. Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should reach the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into shell, spreading evenly.
- Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center. Sprinkle evenly with reserved coconut; serve immediately.
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- Crust: Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined, and somewhat chunky. Add one tablespoon of water, and process until dough forms. Add the extra tablespoon of water if needed (you may find in your climate or altitude that you may not need it). We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in the refrigerator for 20 min to stiffen.
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