If you had nothing more interesting to listen to earlier this year then you may have noticed my incessant ramblings about trying the raw food diet. While I did enjoy the concept and how ‘clean’ I felt from eating just raw foods, I was lucky to last two weeks. Ultimately it was hard work and I ended up with an aversion to eating nuts. I did however enjoy many of the recipes I tried (eg: Raw Chocolate & Walnut Brownies) and vowed to include some raw treats here and there again in the summer months.
As it happened, I ended up making a raw dessert much sooner than expected thanks to this month’s Sweet Adventures Blog Hop, hosted by the lovely Nic from Dining with a Stud. The challenge was to make ‘Sweets Without Heat’ (aka Raw). I was finally over my nut aversion so I got together all my various nuts from the pantry and whatever I had in the fridge to come up with a Raw Banana Choc Tart.
I still didn’t want to overdo the nuts though so I cheated a little by using some rolled oats in my base. The jury still seems to be out about rolled oats but since heat is required to flatten the grain, it probably isn’t strictly raw at all. You can of course easily make this tart without rolled oats and use some crunchy activated buckwheat instead. Similarly, I found the all-cashew filling for the Raw Tropical Cheesecake I made was much too rich so I made sure this tart had more fruit than nut in the filling.
Both the banana filling and the tart base were absolutely delicious and had just the right amount of nuts. I mixed through some of the fudgy chocolate and avocado ganache from the above Brownies recipe to offset the sweetness of the bananas and dates. As with most raw desserts, this is not a tart that I can eat a lot of in one go but it’s wonderfully flavoursome and awesomely nutritious :) The perfect post-workout treat with all that protein and goodness! Thanks once again to the hostesses of Sweet Adventures!
- 50g rolled oats
- 50g pecan nuts
- 100g pitted Medjool dates
- 1 tbsp activated, caramelised buckwheat (optional, though use more if not using the oats in the base)
- 50g cashew nuts
- 100g dates
- 2 bananas (does not need to be super ripe)
- ½ ripe avocado
- 1 tbsp raw cacao powder
- 1 tbsp honey (or agave syrup if vegan)
- Place rolled oats in TMX bowl (or food processor) and blitz on Speed 4 for 5 seconds until crumbly.
- Add nuts and dates to TMX bowl and process with the oats for 10 seconds on Speed 9 until crumbs form. Add buckwheat if using and combine on Speed 4 for a few seconds.
- Pour base mixture into a prepared tart or pie tin (I recommend lining with baking paper) and flatten down firmly with back of large spoon or similar utensil. Set aside.
- Place cashews into TMX bowl (cleaned if preferred) and blitz on Speed 9 for 10 seconds.
- Add banana and dates and combine on Speed 8 for another 10 seconds until filling mixture is smooth.
- Pour filling over the tart base and smooth over.
- Add cacao, avocado and honey/agave syrup to TMX bowl (cleaned if preferred) and blitz on Speed 6 until well combined. Don't worry if avocado bits are visible.
- Swirl chocolate mixture through the filling mixture.
- Place tart in the freezer for at least one hour. When ready to serve, remove from freezer about 30 minutes before serving. Return any remaining portion to freezer and store for a month.