My daughter and I made dinner for the family a few nights ago. Afterwards we both wanted a little something for dessert. She suggested we start with a hazelnut-cashew crust, so I offered some of my 85% organic Dark Chocolate as a binder.
While she melted the chocolate to mix with the lightly ground nuts, I whipped Coconut Cream to create a filling. We had two under-ripe bananas (bananas with brown spots have too much sugar and will spike blood glucose), so I put them in the Cuisinart and processed, adding the Coconut Cream, Vanilla extract, a touch of pure Maple syrup, and whatever melted chocolate still clung to the pan.
That went on top of the hardening crust, along with sliced berries. After 20 minutes in the fridge we had a low sugar, gluten-free, very yummy creamy tart! It was a hit with everyone.
This is Dairy free, Gluten and Grain Free and loaded with good fats, resveratrol, and antioxidants.
I made it again for one of our Thanksgiving desserts… this time with pumpkin added to the mix, and some cinnamon, ginger and nutmeg!
CUTC’s Banana Coconut Cream Tart
- 1 can heavy Coconut Cream, refrigerated overnight
- 1 1/2 c. barely ripe Bananas
- 2 tsp. organic Maple Syrup
- 2 tsp. pure Vanilla Extract
- 1 tsp. pure Maple Extract
- Scant 2 cups chopped Hazelnuts, or Hazelnuts and Cashews mixed
- 5 oz. Dark Chocolate 80% or darker
- 2 tsp. Coconut Oil
- Sliced Berries of your choice
Flip can of Coconut Cream upside down, and refrigerate. When ready to use, remove and open with a can opener.. drain any water that collects on top. Now it’s ready to use.In a small saucepan, melt chocolate and coconut oil over low heat, stirring so it doesn’t burn. Remove from heat.
Chop nuts in processor or blender until small crumbles, not powdered! Add melted chocolate and mix well.
Using Coconut oil, lightly grease a 6×10 pan or 8 x 8 glass dish. Press chocolate mixture on the bottom with dampened fingertips, until the is crust well-packed, even and smooth. Set aside.
Place bananas in Cuisinart or blender.
Mix until creamy.
Open can of coconut cream and drain per instructions above. Place cream on top of bananas along with the rest of the ingredients and any chocolate sauce that was left in the pan.
Mix until thick and creamy.
Tip: You could add very well-drained, diced pineapple to the mix for a tropical variation.Spread the banana cream over crust with a spatula, evening it out and the corners.
Decorate with the berries and cover with wax paper, and then a sheet of foil. Refrigerate for 20 minutes or more.
Decorate with chocolate shavings (opt.) ~ Enjoy! ♥