Quite the Tart

Over the past few years I have developed a love for paleo desserts. At first I was pretty cynical about their calorie content and nutritional value. However, over time I had to change my diet to strictly gluten free, and excluding refined sugar has had a profound effect on my health.

Removing refined sugar from my diet has assisted in healing my damaged gut from years of diagnosed Ceoliac’s disease. Gluten free was essential in managing Ceoliac’s disease but sugar free really improved the healing process. Going sugar free isn’t the easiest thing to do when you do have a love of desserts and chocolate.

Clever little inventions such as this Chocolate Banana Tart have helped me adjust my diet. If you are curious how much I personally would eat of this insanely delicious treat? I’d share half with someone or just a quarter if I needed an afternoon boost.

Chocolate Banana Tart

Nut crust:

• ¾ cup of raw cashews

• 8 large Medjool dates

• 2 tablespoons of raw cocoa

• 2 tablespoons of almond or cashew butter

• 1 teaspoon of vanilla paste or powder

Banana cocoa filling:

• 2 ripe bananas

• 4 tablespoons of raw cocoa

• 2 tablespoons of pure maple syrup or raw honey

• 1 teaspoon of vanilla paste or powder

• 3 tablespoons of good quality peanut butter, I use Pic’s.

• 2 tablespoon of coconut oil

• 1 tablespoon of coconut flour

• Pinch of sea salt

• Double thick cream or coconut yoghurt and banana slices to decorate

Grease 3 individual tart shells, mine were 10 cm in diameter. You could use smaller ones and get 4 tarts or one large one. Place all ingredients into a blender and blend until mixture is stiff and well combined. Press mixture firmly down onto shells and refrigerate for about an hour.

For the filling place all ingredients in the blender until smooth. Fill cases and refrigerate until set.

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