Ingredients
The following ingredients have 4 Servings
- 1 cup pecan, toasted and cooled completely
- ½ cup almond flour
- ½ cup (about 5-6) Medjool dates, pitted
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- 1 cup Medjool dates, pitted
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract and/or ¼ teaspoon vanilla powder
- ¼ teaspoon sea salt
- ⅔ cup hot water
- 1 banana, sliced into ¼” coins
- 1 cup coconut cream, lightly whipped, see Notes for tips (from 1 can of coconut cream or 2 cans of full-fat coconut milk – make sure to drain off all the liquid in the can)
- 1 banana, sliced
- Paleo caramel sauce, to drizzle on top
Instruction
- Lightly grease a 9″ tart pan with coconut oil. Set aside.
- Add the pecans, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender (I used my Vitamix) and pulverize until it comes together into a “dough”, with small pecan bits remaining. Press the dough evenly along the bottom and up the sides of the prepared pan.
- In the same food processor or blender, add the dates, coconut oil, vanilla extract or powder, sea salt, and ⅓ cup hot water. Process until smooth, and then slowly drizzle in the other ⅓ cup water until your desired consistency is reached. Spread the date caramel into the prepared crust.
- If you’re serving that day, arrange the sliced banana on top of the tart. If not, store tart covered in the refrigerator or freezer until the day you’re serving.
- When ready to serve, garnish with the sliced bananas. Lightly stir/whisk the coconut cream in a bowl (don’t over mix or it might separate!) and put on top of the tart. Drizzle with caramel sauce (you could also use chocolate if desired). Serve immediately and enjoy!
