Simple dessert recipe that requires a few ingredients and can be made vegan if you use vegan version of chocolate.

SERVES: 2
PREPS IN: 25 MINUTES + 15-25 MINUTES FOR CHILLING
DIFFICULTY: EASY

Ingredients:

Crust

  • 1/2 cup pitted Medjool dates
  • 1/2 cup raw cashews
  • 1 tbsp melted coconut oil
  • pinch of salt (omit if your cashews are salted)

Filling

  • 2 large peeled bananas, frozen
  • 2 tsp raw cacao powder
  • a few tbsp unsweetened almond milk or coconut milk, to blend
  • 1 tsp vanilla extract

Topping

  • fresh raspberries
  • shaved dark chocolate

Directions:

  1. Remove the frozen bananas from the freezer and set them out on the counter to partially thaw.
  2. For the crust: In a food processor, blend the cashews, dates and coconut oil until a coarse mixture forms. Using a piece of cling film or a sandwich bag so that you don’t get your hands sticky, use your fingers to press an even layer into the bottom and up the sides of two small tart dishes.
  3. For the filling: In the same food processor or in a blender, blend the bananas with the raw cacao powder, vanilla, and just enough coconut/almond milk to get things moving. It should have a smooth texture, similar to that of soft serve ice cream or a really thick smoothie.
  4. Divide the filling between the tarts, smoothing with the back of a spoon. Pop them in the freezer for 15-25 minutes. This will help the crust to set.
  5. Wash the raspberries and shave the dark chocolate with a sharp knife. Remove the tarts from the freezer. Top with raspberries and chocolate shavings, then serve.