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Banana, Coconut, and Cashew-Cream Tart

Per serving: 309 calories, 19 g fat, 0 mg cholesterol, 37 g carbs, 67 mg sodium, 4 g protein, 5 g fiber

  • yield: Makes one 9-inch tart
Photography: Sang An

Ingredients

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

Directions

  1. Step 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. Step 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. Step 3

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

Source
Annual Recipes 2004

Reviews (8)

  • 22 Jul, 2013

    This recipe is AMAZING! It is so healthy and tasty. I greased the pie dish with coconut oil first so it is easier to get the tart slices out when you serve it. I also put mine in the fridge for a few hours and then served it so it was nice and firm and even better.

  • 26 Aug, 2011

    what is desiccated coconut?

  • 30 Jun, 2011

    can't you use tofu in place of so many bannas, i mean to add tofu would elimate the need for so much sugar to fill out the pie and it's nutrious, to modify recipies to their tastiest and most nutrious potiental is what i'm looking for..

  • 24 Jun, 2011

    I used vanilla extract because I didn't have a bean and it was great. We ate some right away then had some for breakfast the next morning and decided it was better chilled. Next time, I am going to lightly spritz the pan with oil because it was quite sticky to remove. I am going to cut down on the coconut in the filling to save calories. It isn't really needed in my opinion, the texture of the puree is pure bliss on it's own.

  • 13 Jun, 2011

    So how many 309 calorie servings does this make?

  • 10 Mar, 2011

    GO Martha! Thanks for this raw vegan recipe, and for your upcoming vegan episode!

  • 19 Feb, 2011

    great to see a vegan and raw recipe on whole living!

  • 4 Jan, 2008

    Healthy and tasty.