This is a recipe my sister put me onto from Wholefoodsimply. It’s healthy, it’s yum and it’s good! It is vegan, gluten free, sugar free and nut free.
Having said that, next time I’ll add nuts to the base because I think I would prefer that. The coconut cream mix on top was beautifully creamy and needed to soften the potency of the sweet chocolate layer and base! A good recipe to have on hand!
1 cup coconut
4 medjool pitted dates
Blend together and press into individual tart pots or as I did by doubling the recipe, use a round tart tin (lined). Refrigerate.
*FYI next time I will replace half the coconut with ground almonds or ground hazelnuts. I think the nuts would be a welcome addition actually but it’s good to have nut free recipes!
1 ripe banana
1 T coconut cream
4 medjool dates (pitted and soaked)
1 tsp vanilla extract
1 T cacao
pinch of salt
Blend on high until processed and smooth and spread on top of the base and refrigerate.
300gm cold coconut cream (the thick part)
2 T rice malt syrup
2 tsp vanilla extract
Blend, and spread over the filling and refrigerate.
This could need a couple of hours in the fridge, or you can speed freeze it 🙂
We actually only ate half as it is quite rich so I have frozen the rest and cut off a slice as needed, lol! Quite helpful!