Banana and Coconut Cashew-Cream Tart

Name: Banana and Coconut Cashew-Cream Tart
Yield: Makes one 9-inch tart
Ingredients: 1 1/2 cups whole raw pecans; Pinch of coarse salt; 1 1/2 cups pitted dates; 2 teaspoons pure maple syrup; 1 cup raw cashews, soaked overnight and thoroughly drained; 1/2 cup water; 2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste; 1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use); 3/4 cup unsweetened shredded coconut; 3 or 4 ripe, firm bananas

January 24, 2012

This gluten-free, dairy-free, no-cook tart relies on dates and pecans for a sturdy crust, maple syrup for sweetness, and bananas and coconut for tropical flavors. The cashew “cream” is made by grinding cashews with water and vanilla-bean seeds. Soaking the nuts overnight in water ensures a puddinglike texture once they are ground. All in all, it makes an enticing dessert, even for those without food allergies or sensitivities.

Recipe notes

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