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Raw Banana and Coconut Tart

     

Delicate creamy tart with no butter, sugar and flour. It is only full of healthy energy.

Cook

No. of servings

8

Ready in

Difficulty

high

 

Categories:     

 

Avocado200g
Banana500g
Cocoa powder2teaspoon
Coconut oil40g
Grated coconut160g
Raisins125g
Walnuts75g
Water75ml

1. Cake base

raisins 4.5 oz (125 g)  water 75 ml

Wash raisins, pour them over with water to soak for half an hour.

Cake base

2. 

walnuts 2.75 oz (75 g)

Finely chop walnuts or grate them.

3. 

Use a hand blender to mix raisins together with water until they become mushy,...

4. 

...mix walnuts in,...

5. 

grated coconut 2 oz (60 g)

...coconut,...

6. 

coconut oil ¾ oz (20 g)

... and coconut oil.

7. 

cocoa powder 2 tsp

Take a form (diameter 18 cm), underlay it or line with parchment paper. Press more then two-thirds of the mixture at the bottom of the form. Stir cocoa powder in the remaining part of the mixture and spread it over the parchment paper until it is about 0,5 cm thin. Place it in the refrigerator until it becomes stiff.

8. Banana and coconut cream

banana 1.1 lb (500 g)  avocado 7 oz (200 g)  coconut oil ¾ oz (20 g)

Peel bananas, crumble them into a bowl, add sliced avocado and coconut oil. Mix it.

Banana and coconut cream

9. 

grated coconut 3.5 oz (100 g)

Mix coconut in.

10. 

Spread the mixture over the cake base and flatten it. Again place it in the refrigerator until it becomes stiff (for at least one hour).

11. 

Run a knife around the edges to separate the sides and transfer the tart to platter.

12. Decorating

Cut out shapes based on the occasion from the cocoa mixture. Bunnies for Easter, Christmas trees for Christmas :)

Decorating

13. 

Use a knife with a wide blade to take the cut-out shapes and use them to decorate the tart. Cut it and store in the cold place until serving time.

14. 

Serve the tart once it is cool.

Bon appetit!

 

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