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Banana, Coconut, and Cashew-Cream Tart

Recipe photo courtesy of Sang An

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.

Source: Martha Stewart Living, March 2003
Yield

Ingredients

For Filling

For Tart Shell

Directions

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14
  • MS11787559
    23 APR, 2015
    I like the taste but serving slices are sloppy due to the thin consistency of the filling. Really like the shell and will use that for other uses in the future.
    Reply
  • FoxyLucy83
    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.
    Reply
    • girlnoteshotma
      7 OCT, 2016
      I made this the day before I intended to serve and left it in the fridge overnight. It was delicious and everyone complimented the dessert! I would note that if you are going to make ahead and leave to chill, don't slice the bananas over the top until you are ready to serve, as they will brown in the fridge otherwise. A yummy, no bake, healthy yet satisfying dessert!

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