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.
Recipe by Gastromony at https://gastromony.com/raw-banana-choc-tart/