dessert från rawmom

Banana-Chocolate Tarts
Crust
1 cup almonds (soaked, dehydrated and ground)
¼ cup raw agave nectar
½ cup raw coconut butter (liquefied)

Filling
2 medium banana, sliced
1/2 cup raw cocoa powder or raw carob powder
½ cup raw Coconut Cream (from young coconut meat)
3 Tbsp raw coconut butter (liquefied)
1/4 cup raw agave nectar
½ tsp real vanilla extract
Pinch of celtic sea salt

Topping
¼ cup raw Coconut Whipped Cream, optional (recipe below)

Crust
1. Blend almond flour and liquefied coconut butter in your food processor until crumbly and sticky. Spread into 6-4 inch tart pans.

Filling
2. Slice one of the bananas and arrange on the bottom of each crust. Place the second banana with the remaining ingredients in your blender and blend on high until smooth (do not over blend as this will cause it separate). Spoon filling evenly over banana slices in each tart pan. Chill for at least 2 hours or until firm.

Topping
3. Decorate with Coconut Whipped Cream on top. Serve with sliced bananas on the side.

Raw Coconut Whipped Cream

You can use the meat from young coconuts, or you can use coconut cream made from dehydrated coconut.

1 cup raw coconut cream
1 tbsp raw agave nectar
2 tsp. real vanilla extract
2 tbsp raw coconut butter (optional)

1. Blend ingredients together. Chill overnight.
2. Place chilled coconut cream in your blender and blend at high speed for 20-30 seconds. Do not over blend as this will cause it to become warm and separate . When done right, it thickens into whipped cream.