Rating5/5 (from 1 ratings)5
Yieldmakes a few tartletts or one big tart
½ cup almond cream, which is made by blending 1/2 cup soaked almonds with 1 cup water
½ frozen banana
½ teaspoon celtic sea salt
3 teaspoon guar gum, add by the 1/4 teaspoon if it doesn't gel up in the refrigerator
2 tablespoon cacao powder
½ cup shredded coconut
Chocolate coconut banana cream: Blend all ingredients in blender and put in refrigerator while making crust.
Crust: 1 cup almonds (chop in processor until a very fine texture/ finer than this / I didn’t do it enough here) 1/4 cup yacon syrup (or agave) Mix together until paste-like (works best in a food processor)
Press crust into tart pans Spoon chocolate coconut banana cream on top Top with shredded coconut or shaved coconut (unsweetened of course) Put in refrigerator to cool and set up
Buellerskitchen's ThoughtsBy buellerskitchen
This is wonderful tasty desert that you can enjoy anytime. It takes great! Very chocolatey!
Print This Recipe (PDF)
Click the button below to download the printable PDF.