John Myers
Ingredients for 1 servings:
- 85 g oat flakes
- 60 g coconut flour or almond flour
- 2 tbsp baking cocoa
- 4 dates
- 30 ml coconut oil, melted
- 2 tbsp agave syrup
- some salt
- 100 g cashew nuts, soaked
- 1 banana(s), ripe
- 60 ml coconut milk
- 20 ml coconut oil
- 2 tbsp lemon juice
- 170 g dates
- 80 g almond butter
- 30 ml coconut oil
- 60 ml coconut milk
- 2 tsp vanilla extract
- some banana(s), sliced
- some chocolate, vegan, melted
- Cashew nuts, chopped
Instructions
Working time approx. 20 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 20 minutes
for a 21 x 21 cm brownie pan
Blend all the ingredients for the base in a blender, then press into a rimmed baking pan and chill. Blend all the ingredients for the banana filling in a blender until very fine (approx. 3-4 minutes) until thick. Spread the filling onto the base and chill the tart for about 1 hour. Blend the ingredients for the almond filling very finely in a blender and spread it onto the chilled banana filling. The tart should then have about 4-6 hours to cool and set. Decorate with banana slices, chopped cashews, and melted chocolate. You can find the recipe here: https://www.lillyscupcakery.de/vegane-schoko-bananen-tarte?rq=vegane%20bananen
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