Banana, Coconut, and Cashew-Cream Tart

This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with sliced banana.

  • Yield: Makes one 9-inch tart
Banana, Coconut, and Cashew-Cream Tart

Photography: Sang An

Source: Annual Recipes 2004


For Filling

  • 1 cup raw cashews, soaked overnight and thoroughly drained
  • 1/2 cup water
  • 2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
  • 1 vanilla bean, split and scraped
  • 3/4 cup desiccated coconut
  • 3 or 4 ripe but firm bananas

For Tart Shell

  • 1 1/2 cups whole pecans
  • Pinch of coarse salt
  • 1 1/2 cups pitted dates
  • 2 teaspoons pure maple syrup


  1. Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.

  2. Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.

  3. Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.


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