Enjoy the rich flavors of this vegan banana toffee tart, which has a crunchy almond-date crust, ripe bananas, and a sweet coconut toffee sauce on top.
Ingredients: 2 cups dates, pitted. 1 cup almonds. 1/4 cup coconut oil, melted. Pinch of sea salt. 3 ripe bananas, sliced. 1 can 13.5 oz full-fat coconut milk. 1/2 cup coconut sugar. 1 teaspoon vanilla extract.
Instructions: Preheat oven to 350F 175C. In a food processor, blend dates, almonds, melted coconut oil, and a pinch of sea salt until a sticky dough forms. Press the dough into the bottom and up the sides of a tart pan to form the crust. Bake the crust for 10-12 minutes until lightly golden. Let it cool. Arrange sliced bananas on top of the cooled crust. In a saucepan, combine coconut milk, coconut sugar, and vanilla extract. Bring to a simmer over medium heat, stirring constantly. Simmer for about 20-25 minutes, stirring occasionally, until the mixture thickens into a toffee-like consistency. Pour the toffee mixture over the bananas in the tart crust. Chill the tart in the refrigerator for at least 2 hours to set. Slice and serve. Enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
Gela98
