Raw Banana Choc Tart

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.

Raw Banana Choc Tart

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.

Raw Banana Choc Tart

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!

Raw Banana Choc Tart
Recipe type: Dessert
Cuisine: Raw
  • 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)
  1. Place rolled oats in TMX bowl (or food processor) and blitz on Speed 4 for 5 seconds until crumbly.
  2. 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.
  3. 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.
  4. Place cashews into TMX bowl (cleaned if preferred) and blitz on Speed 9 for 10 seconds.
  5. Add banana and dates and combine on Speed 8 for another 10 seconds until filling mixture is smooth.
  6. Pour filling over the tart base and smooth over.
  7. 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.
  8. Swirl chocolate mixture through the filling mixture.
  9. 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.



  1. Nic@diningwithastud

    May 23, 2013 at 7:22 am

    Ooooh YHUM! Banana choc is my fave combo and the fact that this is raw makes it SO much better!!

    • Monica

      May 30, 2013 at 11:32 am

      Thanks Nic :) This particular raw cake was quite good and I think it’s because I halved the amount of nuts that would normally go into a raw tart. The other best thing about raw desserts is that you can keep them frozen and eat when you feel like it :D

  2. Nic Midgley (@niccooks)

    May 23, 2013 at 6:39 pm

    Looks great! I’m so impressed you lasted 2 weeks on a raw food diet, I don’t think I could do a day!

    • Monica

      May 30, 2013 at 11:30 am

      Thanks Nic :) It’s an interesting experiment I must say! Worth trying just to know how good it is to use heat to make food taste really good!

  3. thelittlecookbook

    May 26, 2013 at 8:27 pm

    This looks so delish! Congrats on lasting two weeks, I wouldn’t have lasted a day. I’m not big on the fad diets though so I have zero commitment haha.

    • Monica

      May 30, 2013 at 11:27 am

      Thanks :) I think the raw food diet is pretty good for a short term detox but it’s too drastic a reduction of edible foods for my liking!

  4. JJ - 84thand3rd

    May 26, 2013 at 9:42 pm

    Sounds delicious! I can imagine developing a bit of a nut aversion on a pure raw diet but it is fun to play around with every now and then ;D I keep seeing raw buckwheat pop up, I need to look into it a bit more!

    • Monica

      May 30, 2013 at 11:25 am

      Thanks JJ. Yes, I don’t mind raw eating every so often but I love baking too much to go full time lol I haven’t seen it so often but Loving Earth’s activated buckwheat is amazing! Adds a nice crunch to everything and doesn’t have a super strong buckwheat flavour.

  5. Lorraine @ Not Quite Nigella

    June 3, 2013 at 1:50 pm

    I wish I were home in my kitchen so that I could whip up some of this for my afternoon tea! :D

    • Monica

      June 6, 2013 at 12:52 pm

      Thanks Lorraine though I dare so I rather like the idea of being away at the mo. But yes, nothing like being in your own kitchen :)

  6. kylesporter80

    June 3, 2013 at 3:13 pm

    Looks amazing. Definitely going to give it a try!

    • Monica

      June 6, 2013 at 12:53 pm

      Thanks :) Please do. It’s not overly nutty :D

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