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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

medium

 

 

avocado7oz200grams
banana1.1lb500grams
cocoa powder2tsp2teaspoon
coconut oil1.5oz40grams
grated coconut5.75oz160grams
raisins4.5oz125grams
walnuts2.75oz75grams
water5tbsp75milliliters

1. Cake base

raisins 4.5 oz (125 g)  water 5 tbsp (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 0.75 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 0.75 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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