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.



For Filling
For Tart Shell


Instructions Checklist
  • 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.

  • 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.

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

Reviews (2)

14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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.