Recipe Gluten Free Banana & Coconut Cashew Cream Tart Grain Free, CF

 

Coconut cream tart

Gluten-Free Banana and Coconut Cashew-Cream Tart

1½ cups whole raw pecans
Pinch of coarse salt
1½ cups pitted dates
3 tablespoons plus 1 teaspoon maple syrup (divided use)
1 cup raw cashews, soaked overnight and thoroughly drained
½ cup water
1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use)
¾ cup unsweetened shredded coconut
3 or 4 ripe, firm bananas (mangos work well too)

To make the crust, pulse pecans and salt in a food processor until nuts are coarsely chopped. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add 2 teaspoons maple syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.

To make the filling, grind drained cashews to a coarse paste in a blender. Add the water, 2 tablespoons plus 2 teaspoons maple syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping the sides as needed. Mixture should reach the consistency of thick pancake batter. Set aside 2 tablespoons of the coconut; add the rest to the blender, and process to combine. Pour into shell, spreading evenly.

Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center. Sprinkle evenly with reserved coconut; serve immediately.

Yield: Serves 8 (1 9-inch tart).

Approximate nutritional analysis per serving: 454 calories, 51 percent of calories from fat, 27 grams fat (7 grams saturated), no cholesterol, 24 milligrams sodium, 6 grams fiber, 52 grams carbohydrates, 7 grams protein.

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