Raw Coconut-Banana Tart
Enjoy this delicious raw treat with a boost of energizing green coffee powder in the crust.
¾ Cup raw Almonds
1½ Cups raw Pecans
3 Tbsp Agave Nectar
1½ tsp Vanilla Extract
1½ Tbsp Navitas Naturals Green Coffee Powder
3 large very ripe Bananas, peeled
⅓ cup Coconut Butter*
¼ Cup Navitas Naturals Coconut Sugar
2 Tbsp Navitas Naturals Lucuma Powder
1 Tbsp Navitas Naturals Sprouted Chia Seed Powder
2 Tbsp fresh Lemon Juice
⅓ cup Sweet Coconut Chips
Place the almonds in a food processor and grind into a flour. Add the pecans, agave, vanilla, green coffee powder, and a pinch of sea salt. Process until a chunky dough has formed that sticks together easily, but still leaving a little bit of texture – do not over-process or the dough will be overly soft.
Transfer the dough to a 9-inch tart pan with a removable bottom, or divide amongst a few 3- or 4-inch tartelette pans (recipe will make enough for 3 4-inch tartelettes, for reference). Spread evenly along the surface and sides of the pan, then press very firmly into the mold to form a shell. Refrigerate until ready to use.
Clean out the interior of the food processor, then add the bananas, coconut butter, coconut sugar, lucuma, chia powder, lemon, and another small pinch of sea salt. Blend until a smooth mixture has formed. Pour the contents on top of the tart shell(s), and spread into an even layer. Sprinkle the coconut chips on top, pressing lightly to adhere them to the surface. Refrigerate for a minimum of 2 hours to let the tart fully set. Remove tart from mold, then cut into slices as desired. Tart is best when refrigerated and fully chilled until ready to serve.
You can make one big tart or several little tartlets with this flexible recipe. Because it sets in the refrigerator, it’s easy to make early in the day before serving, or even a full day ahead of time.
*Note that coconut butter is different from coconut oil. Coconut butter contains more of the coconut fiber and is a white paste as opposed to a true oil.