Banana, Peanut Butter & Chocolate Avocado ‘Cream’ Tart.

IMG8026IMG_7263

Ingredients:

  • Natural almonds (unpasteurized from EU vs. California if possible), 2 cups
  • Pitted dates, soaked (to rehydrate – making it easier to break down in the food processor), 2 cups
  • Natural peanut butter (or other nut/seed butter of choice), 1/4 cup
  • Avocado, 2 just ripe fruit (not too ripe – just ready!)
  • Maple syrup, 1 cup
  • Dark chocolate pistoles (or chips), 1/4 cup
  • Cacao powder, 1/2 cup (crust) + 1-cup (filling)
  • Cinnamon, 2 tsp
  • Vanilla bean (not seen here), 1 scraped of its seeds
  • Banana chips (*optional used as decoration instead of dried coconut), 1/4 cup
  • Desiccated coconut (lightly toast yourself in dry skillet), 1/4 cup
  • Sea salt, small pinch

IMG_7287

Start making the tart base by adding the almonds to a food processor.

IMG_7289

Add 1/2 cup cacao & 2 tsp cinnamon.

IMG_7294

Add dark chocolate pistols.

IMG_7296

Add a pinch of sea salt.

IMG_7297

Pulse into a crumb (this is the ‘dry ingredients’ that replace the flour)

IMG_7301

Set aside in a bowl while you process the ‘wet ingredients’.

IMG_7303

IMG_7304

Add the soaked dates (minus soaking liquid) to the food processor and mix into a chunky paste.

IMG_7305

Add the almond mixture back in with the dates and pulse until it comes together like dough.

IMG_7306

IMG_7313-940x626

Press into a plastic-lined tart pan and place in the freezer while you prep the filling. Now on to the filling!

IMG_7272

Slice the avocados in half to remove the pits.

IMG_7274

Add the avocados to a food processor and mix in 1 cup of maple syrup.

IMG_7275

Add 1-cup of cacao powder.

IMG_7277

Split and seed the vanilla pod, add the black speckled goodness to the mixture.

IMG_7278

Mix in about 1/4 cup of natural peanut butter (mine was homemade but if buying, choose smooth PB).

IMG_7283

Blend away until smooth! Taste the mixture and adjust maple syrup (sweetness) and cacao (bitterness) to your liking.

IMG_7282

Set aside in a bowl – to chill in the fridge while you prep the bananas.

IMG_7266

Slice the bananas into rounds. Bananas oxidize easily/quickly so you want to chop them up at the last minute!

IMG_7322-940x626

Remove the crust from the freezer and begin to build your tart!

IMG_7324

IMG_7325

Layer the banana slices over the crust.

IMG_7331

IMG_7332-940x626

Spread the avocado & peanut butter mousse over the bananas using a spatula.

IMG_7335

IMG_7336-940x626

Sprinkle over the desiccated coconut. Freeze for an hour or until the avocado has just set and the tart feels firm to the touch but not frozen.

IMG_8022

IMG_8025

IMG_8032

G8017

Enjoy!

url-1

This plant-based dessert was made in celebration of my good & great friend Chrissy’s birthday, inspired by  her favourite fruit – banana! You really can’t go wrong with this combo of banana, peanut butter, cacao, and coconut. While this dessert tastes rich and indulgent, it is made with only nutritious whole-foods including almonds, dates, avocado, banana, and natural peanut butter – all healthy ingredients when consumed in moderation!

– As plant-based foods, the avocado, almonds and natural peanut butter, are a source of healthy monounsaturated fats. Consumption of these good fats has been linked to a reduced risk of heart disease. Eating too much saturated fat, found in animal products like butter and eggs, which are conventionally used in desserts, has been found to increase ones risk of heart disease. Coconut/coconut milk/oil and palm oil are the only plant-based source of saturated fat. That said, I used only a small quantity of the desiccated coconut to sprinkle over the whole tart, for texture/taste and decor.

– Rather than using refined sugar, I used both fresh and dried fruit, providing natural sweetness as well as minerals like iron and potassium. Maple syrup, a locally produced and unrefined sweetener, was also used to ‘dessert-ify’ the avocado mousse but given the size of the tart, this would be equal about two tablespoons of maple syrup per serving.

– For those who are allergic to nuts: Use sunflower seed, pumpkin seed, or tahini (sesame seed) butter instead of the peanut butter in the filling, and use these same seeds in the crust instead of almonds!

Ingredients:

  • Natural almonds (unpasteurized from EU vs. California if possible), 2 cups
  • Pitted dates, soaked (to rehydrate – making it easier to break down in the food processor), 2 cups
  • Pure peanut butter (or other nut/seed butter of choice!), 1/4 cup
  • Avocado, 2 just ripe fruit (not too ripe – just ready!)
  • Maple syrup, 1-cup
  • Cacao powder, 1/2 cup (crust) 1-cup Cacao (filling)
  • Dark chocolate pistoles (or chips), 1/4 cup
  • Cinnamon, 2 tsp
  • Vanilla bean (not seen here), 1 scraped of its seeds
  • Desiccated coconut (lightly toast yourself in dry skillet), 1/4 cup
  • Banana chips (*optional used as decoration instead of dried coconut), 1/4 cup
  • Sea salt, small pinch

Instructions:

  1. Start making the tart base by adding the almonds to a food processor. Add the cacao, cinnamon, salt, and dark chocolate pieces. Pulse into a chunky ‘flour’. Set aside in a bowl while you process the ‘wet ingredients’.
  2. Add the soaked dates (minus soaking liquid) to the food processor and mix into a chunky paste.
  3. Add the almond mixture back in with the dates and pulse until it comes together like dough.
  4. Press into a plastic-lined tart pan and place in the freezer while you prep the filling. Now on to the filling!
  5. Slice the avocados in half to remove the pits. The avocado flesh to a food processor, along with the maple syrup, peanut butter, cacao, and vanilla. Blend until smooth and creamy. Set aside in a bowl – to chill in the fridge.
  6. Slice the 3 medium ripe (not not too ripe!) bananas into thin (but not too thing) pieces.
  7. Take the tart base out of the freezer. Lay over the sliced bananas, and smooth over the avocado chocolate cream on top. Sprinkle over a little dried coconut, or chopped up banana chips for crunch/decor! Place in the freezer for 30-60minutes to let the whole thing firm up and chill. Enjoy!

You may also like

25 comments

  • Ann Mitchell August 8, 2014   Reply →

    Looks good. It would be useful to have the nutritional info (how many servings and glucides, fat and protein per serving). Tks….

    • Danielle Levy August 9, 2014   Reply →

      Hi Ann!
      Thank you for your comment!
      Yes that info is helpful to have, however I purposefully have a different approach to nutrition, and do not focus on grams of protein, carbs, sugars when cooking from scratch (as opposed to if you were purchasing a packaged/store-bought item that you did not make). The idea is to focus on the bigger picture of choosing nutritious whole foods, and having a small/single portion of a caloric dessert like this. The whole tart makes enough for 15 servings, so one serving would be 1/15. My personal approach to holistic nutrition is to analyze the nutritional value of a given food or recipe based on the quality of the ingredients themselves, and then using the principle of ‘everything in moderation.’ For example, avocado, nut butter and almonds are indeed caloric foods, but they are also highly nutritious and essential to a plant-based diet, providing healthy fats. They should however be consumed in moderation/small quantities. Based on this recipe, one serving of tart (which is rich so you only need a small piece to feel satisfied) would provide an appropriate amount of these good fats and natural sugars. Remember this is not an ‘everyday dish’, but a celebratory birthday cake which can be enjoyed a few times a year! If you choose a whole-foods, plant-based diet for most of the time, you can enjoy a piece of this homemade, clean dessert on occasion. The enjoyment of sweet treats from time to time is also part of a balanced relationship with food.
      Please feel free to comment further!
      Best,
      Danielle

  • Gin August 10, 2014   Reply →

    hi! i’d really like to make this, but wondering about quantities of ingredients. some of them are listed but some arn’t. am i missing something? thank-you

    • Danielle Levy August 11, 2014   Reply →

      Tank you for your interest and comment!
      I don’t give exact quantities of my original recipes on the blog, as I will be using them in a cookbook, but I provide the step by step photos and guidelines to help you experiment in the kitchen-and make these dishes your own! hope you enjoy!

  • Angela August 26, 2014   Reply →

    Would love to make this…but wouldnt have a clue about quantities…

    • Danielle Levy August 27, 2014   Reply →

      Hello Angela! Thank you for your message! I have not included exact measurements as I will be publishing the recipes eventually. My approach to cooking/teaching cooking, is to encourage creativity and the use of your senses and intuition in the kitchen. The step-by-step photos are intended to help guide you through this process. I do hope you try out this recipe!

  • MAZGOO August 26, 2014   Reply →

    i love Your blog, i love your food 🙂 this is awesome ! vegan rules !!! <3

  • Mary August 26, 2014   Reply →

    It would be useful if you gave the measurement of each ingredient. I want to make this over the weekend. Thanks.

    • Danielle Levy August 27, 2014   Reply →

      Hi Mary! Thank you for your message. I have not included exact measurements as I will be publishing the recipes eventually. My approach to cooking/teaching cooking, is to encourage creativity and the use of your senses and intuition in the kitchen. The step-by-step photos are intended to help guide you through this process. I do hope you try out this recipe!

  • Emma August 26, 2014   Reply →

    What can I use instead of peanut butter ( allergic)? What do u recommend? 🙂

  • Jessica Cree August 27, 2014   Reply →

    WOW! Who cares about the fat content! If you can’t treat yourself to a piece or 2 of this, life would not be worth living!! Just have a workout and indulge!!

  • Felicia August 27, 2014   Reply →

    Looks wonderful! But please write the measurements 🙂 THanks!

    • Danielle Levy August 28, 2014   Reply →

      Hello Felicia! Thank you for your message! I have not included exact measurements as I will be publishing the recipes eventually. My approach to cooking/teaching cooking, is to encourage creativity and the use of your senses and intuition in the kitchen. The step-by-step photos are intended to help guide you through this process. I do hope you try out this recipe

  • Janet August 27, 2014   Reply →

    Is it okay to substitute carob chips for the dark chocolate and cocoa powder for the cacao? If so, what should be adjusted in the sweeteners?

    • Danielle Levy August 28, 2014   Reply →

      Yes absolutely! great question! I used very dark raw cacao so not much sweeter than carob, so you can adapt to your personal taste. When making the mousse, it’s easy to taste as you go, mixing in a bit more maple syrup in the blender if needed! ENJOY!

  • Gisela August 28, 2014   Reply →

    Hi I just finished making this and hope my guestimates of the amounts where correct. It tasted good as I went along. In the freezer now. Excited to try it. Thank You for this recipe being hot out feels great not to have to turn on the oven. I’ve yet to check out the rest of your blog recipes, I will do this next. Always looking for new plant based recipes with no oil or sugars, the are challenging to find. Glad I found yours. I’ll be on the lookout for your cookbook.

    • Danielle Levy August 28, 2014   Reply →

      Wonderful!! thank you for this comment and support! fantastic that you made the recipe!

  • Adi Halevy August 28, 2014   Reply →

    I made this tonight! Came out fantastic! Definitely can FEEL the amount of quantities that need to go into the tart.

    • Danielle Levy August 28, 2014   Reply →

      Awesome! so glad you made it and enjoy it! thank you for the comment!

  • Žana September 5, 2014   Reply →

    I made it for my mom’s birthday and she loved it!!

    • Danielle Levy September 6, 2014   Reply →

      WOW that’s awesome!! how kind of you! thank you so much for sharing 🙂

  • Jessica Morgan November 10, 2014   Reply →

    Hey girl, this recipe was awesome. Can’t wait for the cookbook! Miss you! xx

    • Danielle Levy November 10, 2014   Reply →

      THANK SO MUCH! nice to get feedback/comments – much appreciated!
      Miss YOU too!! hope all is well in TO 🙂

Leave a comment