My inspiration for this Iced Cashew Banana Tart came from one of my favorite vegan restaurants in Buenos Aires (don’t miss out of Sacro if you ever visit Buenos Aires). All the food was delicious but this dessert just blew my mind. I went straight home and tried to create my own version of a Banana Cream Tart, and this recipe was born of that: a triple-layered ice tarte, full of tropical flavors like banana, coconut, and cashew. The perfect treat for a tropical summer night!
What makes this Tart special?
I must confess, I’m not a big fan of bananas in desserts. For me, they’re often too filling after a good meal. But this recipe combines a delicious, irresistible dessert and a healthy, sweet treat that gives you lots of power due to all the nuts and other superfoods it contains. It’s triple-layered and all the layers contain cashew nuts, and, all this deliciousness is vegan!
The crispy, exterior crust contains cashew, pecan nuts, dates and coconut flour. It is layered by a fine, subtle date mousse. The main layer is a creamy banana mousse that will melt in your mouth! It’s all topped with fresh, ripe bananas.
How to make Iced Cashew Banana Cream Tart
This is a no-bake tart that chills in the freezer before you serve it. The preparation is not difficult, but you’ll need a good food processor to process the ingredients and bring the different layers together.
Are you up for a tropical summer night? Try this delicious vegan recipe!
ICED CASHEW BANANA CREAM TART
- 50 g cashew nuts
- 100 g pecan nuts
- 80 g dates halved and seeded
- 50 g coconut flour
- 10 tbsp coconut oil
- 1 tsp vanilla extract
- 1 pinch of coarse sea salt
- 80 g cashew nuts
- 80 ml water
- 120 g dates halved and seeded
- 40 g cashew nuts
- 100 ml coconut milk
- 2 bananas
- 20 g coconut flour
- 1 tsp vanilla extract
- 3 firm but ripe bananas, thinly sliced (slice just before serving)
- A few coconut chips
- Brush the cake pan with a little coconut oil, place parchment paper on top, brush with a little coconut oil and place in the freezer to cool.
- In the bowl of a food processor, finely chop the cashew and pecan nuts with the pulse function. Add the dates, continue processing until a sticky mass has formed. Add the coconut flour, coconut oil, vanilla extract and salt, continue to process until everything is well incorporated and the mass holds together when you squeeze it together.
- Using a spoon, place the mixture into the prepared cake pan, press it down firmly with the back of the spoon, and place it in the freezer.
- In the same bowl, finely process the cashew nuts together with the water with the pulse function, until a thick mass has formed. Add the dates, purée as finely as possible. If necessary, add a little more water to create a creamy mass (it may contain small pieces of dates).
- With a spatula, spread the mixture evenly over the tart crust, place it back in the freezer.
- In the same bowl, finely purée the cashew nuts with the coconut milk in the processor with the pulse function, add all the other ingredients and process until you have a fine, creamy mass.
- Pour onto the date mass and let chill in the freezer for at least 2 hours.
- Take the tart out of the freezer 20 minutes before serving. Top with banana slices and coconut chips.