Gluten-Free Chocolate Caramel Cashew Butter Banana Tart

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Man I am behind! I made this tart last month for my handsome husband’s birthday (pictured here). In my defense we have my brother and his 4 children living with us, so we are all adjusting on all fronts.

Praise God for the opportunity to serve them, though. Family, friends, and love are above all else (underneath God of course), so the writing and recipe sharing has gone on the back burner, so I can be there for my brother in his time of need.

But today, right now, I have some extra time. So I would love to share this tasty little recipe with you all.

My husband loves banana. If you follow this page, who probably already know that. Last year for his birthday I made him a Cinnamon Semi-Naked Banana Cake. It was delicious, so click the link for that one as well. This year I was inspired by a pin I saw on Tartelette. I love to make pies and tarts. This one was for a tart with chocolate. Caramel. Peanut Butter. Banana. All kinds of tasty things. I decided to change the sweeteners. Swap the peanut butter for cashew butter. And to add some whipped topping because that is all too rich for me.

Zach took it to his Monday Men’s Group and it was a hit, they ate it all.

Maybe you don’t like pumpkin or apple pies and next week you want to switch up your Thanksgiving dessert. This could be interesting.

I hope to have more recipes coming soon. I plan on making a croquembouche for Thanksgiving. Filled with pecan pie filling, cranberry pastry cream, and pumpkin mousse. Stayed tuned to see how it goes. I will also be making some cheesecake domes for our church Thanksgiving dinner. This morning my mind was drawing out pumpkin cheesecakes on gingerbread cookies with caramel filling and a pepita brittle sitting on top of a mirror glaze. AND sweet potato cheesecake with a praline filling and toasted marshmallow outside. We will see, but the ones in my vision are stunning and scrumptious. Hopefully I will be sharing them with you Monday.

44716240_957456951131596_5186600191662227456_o.jpgChocolate Caramel Cashew Butter Banana Tart

Chocolate Crust:

  • 1 cup almond flour
  • 1 1/4 tapioca flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup maple sugar
  • 1 egg
  • 1/2 cup coconut oil
  • 1/4 tsp salt

Caramel Cashew Butter:

  • 1/2 cup coconut sugar
  • 2 tbsp water
  • 2 tbsp coconut cream (coconut milk refrigerated, the solid top layer)
  • 2 tbsp coconut oil
  • 1/4 cup cashew butter
  • 2 bananas, mashed

Chocolate Ganache:

  • 1 cup Enjoy Life Chocolate
  • 1/2 cup coconut cream

Whip Topping

  • 1 cup coconut cream
  • 1/3 cup sifted organic powdered sugar

Also: 2 more bananas

Let’s Make it Happen: Process all the crust ingredients. Refrigerate for at least 30 minutes.

Preheat oven to 350.

Roll dough between two pieces of parchment, you want the shape to resemble a circle. Remove the top layer of parchment. Flip over. Press into a tart pan. Poke with a fork. Cover with foil. Bake for 15 minutes. Remove foil and bake until cooked. Cool completely.

Caramel: Boil coconut sugar and water until it turns a dark caramel color. Remove from the burner. Add the coconut cream and coconut oil. Return to the burner, cook on a low temperature until it is smooth. Set aside, away from the stove. When it is cooled, add the cashew butter and banana. Layer banana slices in the bottom of the tart shell. Pour into the tart shell. Refrigerate for at least 2 hours.

Ganache: Bring coconut cream to a simmer. Remove from the heat and pour over the chocolate. Wrap and leave for 5 minutes. Whisk until smooth. Pour over the filling. Refrigerate.

Use a whisk attachment in a mixer to whip the coconut cream. Add organic powdered sugar.  Smooth on top. Feel free to also add some shaved chocolate.

Slice, eat and enjoy!

 

 

 

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