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.
BANANA AND COCONUT TART
This is posted for the 2006 ZWT. I have not tried this recipe, it is compliments of www.sofeminine.co.uk
Provided by Creation In Hope
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Put pastry case in a greased pie dish, or use puff pastry to line a pie dish.
- Cook blind for 15 minutes.
- Beat eggs, add coconut and sugar.
- Bring milk to boil and add little by little to mixture.
- Bring whole mixture to boil to thin.
- Remove from heat, add rum.
- Pour mixture over pastry, chop banana and arrange on top to decorate.
- Cook for 10 minutes in oven.
- Sprinkle with icing sugar and serve.
- Advice :.
- Try pouring a second shot of rum over the pie while hot, then flambéing at the table - be careful of your guests!
Nutrition Facts : Calories 411.1, Fat 16.8, SaturatedFat 7.3, Cholesterol 72.8, Sodium 222.1, Carbohydrate 59.7, Fiber 3.7, Sugar 36.4, Protein 5.8
BANANA, COCONUT, AND CASHEW-CREAM TART
This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with sliced banana.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Make tart shell: Coarsely chop pecans and salt in a food processor. 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. Set tart shell aside.
- Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
- Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.
Nutrition Facts : Calories 309 g, Fat 19 g, Fiber 5 g, Protein 4 g, Sodium 67 g
BANANA CHOCOLATE CREAMED CASHEW CAKE
A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.
Provided by Samantha
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h50m
Yield 12
Number Of Ingredients 14
Steps:
- Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
- Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
- Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
- Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 39.2 g, Cholesterol 0.4 mg, Fat 47.1 g, Fiber 6.4 g, Protein 10.1 g, SaturatedFat 18.1 g, Sodium 269.8 mg, Sugar 17.2 g
BANANA, COCONUT, AND CASHEW-CREAM TART (NO BAKE)
Make and share this Banana, Coconut, and Cashew-Cream Tart (No Bake) recipe from Food.com.
Provided by DitaVT
Categories Tarts
Time 15m
Yield 1 9-in tart
Number Of Ingredients 11
Steps:
- Make tart shell: Coarsely chop pecans and salt in a food processor. 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. Set tart shell aside.
- Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
- Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.
Nutrition Facts : Calories 3317.6, Fat 190.6, SaturatedFat 38, Sodium 299.9, Carbohydrate 417.7, Fiber 51.3, Sugar 288.9, Protein 46.8
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