Raw coconut yoghurt Banoffee tart (vegan/paleo)

Guilt free probiotic indulgence!

Get ready for one of the most luxurious, plant-based, probiotic desserts ever! It’s a healthy take on the excessively sugary traditional English, banana, cream and toffee pie with biscuit base. We’ve left the banana in but swapped out most of the other stuff. The good news for you and your gut bugs, is that this version is loaded with homemade coconut yogurt (instead of cream), sweet gooey Medjool dates (rather than caramel) and nutritious nuts to get you some crunch in the base. 

It is so damn healthy, you could seriously have this dessert for breakfast! Who needs caramelised, condensed milk when you have nature’s finest - ripe bananas and dates to sweeten your life? Trust me, this is a crowd pleaser, and it will be the perfect ending (or beginning) to your day.

This Banoffee uses our coconut yogurt made with Aroy-d coconut milk but it would work wonderfully well with any of our coconut yogurt methods found here on the Luvele recipe blog. The secret to the success of this raw tart is in thick set homemade coconut yogurt. You don’t want to use runny coconut yogurt or any of the separated coconut water – or else the nut base will become soft. If your coconut yogurt is on the runny side, strain it through a muslin cloth for 30 mins before-hand. 

The tart is gluten free and vegan but the ingredients below have options to become Paleo, SCD and GAPS friendly. Any of the substitutions will still taste amazing.

Note: This recipe begins with whole nuts. The Luvele Vibe blender System has extremely powerful blades and motor that can grind whole ingredients. If you do not have a similar high-performance blender, we recommend making the base in a food processor. 

INGREDIENTS

BASE
1 cup almonds (preferably activated)
1 cup pecans (preferably activated)
1 cup gluten free oats (or cashews or almonds)
Pinch of salt 
1/3 cup (60 grams) of coconut oil melted
5 Medjool dates – seeds removed and chopped into small pieces 

BANANA CREAM FILLING
1 cup homemade coconut yogurt
1 ¼ cup of cashews (soaked in water with 1 teaspoon of salt for 2 hours)
2 ripe bananas
8 Medjool dates – seeds removed
2 teaspoons of vanilla
¼ cup coconut sugar (or raw honey)
1/3 cup (60 grams) coconut oil (either firm set or melted is fine)

TOPPING
½ cup thick homemade coconut yogurt
1 tablespoon of raw honey or maple syrup
2 Medjool dates – seeds removed and chopped into strips
1 banana
2-3 squares of 70% dark chocolate – grated (omit for SCD diet) - substitute with toasted shredded coconut  

METHOD

BASE
1.   Grease the bottom and sides of a 27cm tart tin (with removable base) with coconut oil.
2.   Place the nuts into Vibe blender jug and ‘pulse’ twice to break them into smaller pieces
3.   Add the remaining base ingredients and ‘Pulse’ once.
4.   Run a spatula down under the ingredients and around the blades.
5.   Pulse again then stop and run the spatula under the blades again
6.   Continue to pulse until the consistency is a sticky crumb. Do not over blend and don’t worry if there are larger pieces of nut in the mixture.
7.   Pour the nut mixture into the prepared tin and press down with the back of a spoon to form a solid base and sides.
8.   Place the base in the fridge until the cream filling is ready. There is no need to wash the blender jug for the cream filling.

BANANA CREAM FILLING
9.   Drain the cashews in a colander or sieve, and rinse under running water to remove the salt.
10.  Add all the ingredients into the Vibe blender jug in the order listed.
11.  Insert the tamper into the lid and secure it on the jug
12. Use the tamper to push the cashews down into the blades and blend on ‘smoothie’ mode for 30 seconds, or until a smooth, creamy paste 
13.  Pour the filling mixture onto the tart base then return to the fridge for 1 hour to set.

TOPPING
14.  Slice the banana into coins and decorate the top of the tart.
15.  Combine the homemade coconut yogurt (no watery yogurt) and honey or maple syrup in a small jug then drizzle over the banana.
16.  Sprinkle with pieces of sliced Medjool date and grated dark chocolate (or toasted coconut)
17.  Place in the fridge to set. Store in an air tight container in the fridge for up to 5 days. Enjoy straight from the fridge as the tart becomes soft in warm weather. 

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