Vegan Banana Tart
Indulge in the creamy, wholesome delight of a Vegan Banana Tart—a dessert that’s as nourishing as it is beautiful! This plant-based treat features a naturally sweet almond-date crust, baked to perfection, and filled with a luscious banana-coconut custard infused with vanilla and maple syrup. The tart is subtly enhanced with a dash of turmeric for a golden hue, while fresh banana slices on top deliver a bright and refreshing finish. Perfect for gatherings or a special treat, this healthy dessert is dairy-free, refined-sugar-free, and packed with flavor. Ready in just over two hours, including chilling time, it’s an easy make-ahead dessert that will impress vegans and non-vegans alike. Keywords: vegan banana tart, plant-based dessert, almond-date crust, dairy-free banana custard, healthy banana dessert recipe.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 8 units Medjool dates, pitted
- 2 tablespoons Coconut oil, melted
- 0.25 teaspoons Sea salt
- 3 units Ripe bananas
- 1 cup Coconut milk (full-fat)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 0.25 teaspoon Turmeric powder (for color, optional)
- 1 units Fresh banana slices
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, combine the raw almonds, Medjool dates, melted coconut oil, and sea salt in a food processor. Pulse until the mixture is finely ground and starts to stick together.
Press the crust mixture evenly into the bottom of a 9-inch tart pan with a removable bottom, ensuring it is evenly packed.
Bake the crust in the preheated oven for 10-12 minutes until golden brown. Remove from oven and let it cool completely.
In a blender, combine 2 ripe bananas, coconut milk, maple syrup, vanilla extract, cornstarch, and optional turmeric powder. Blend until smooth.
Pour the banana mixture into a saucepan and cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil, about 5-7 minutes. This will thicken the filling.
Once thickened, remove the saucepan from the heat and let the filling cool slightly.
Pour the cooled filling into the prepared crust and spread evenly. Allow the tart to cool completely in the refrigerator for at least 2 hours to set.
Before serving, slice the remaining banana and toss with lemon juice to prevent browning. Arrange the banana slices on top of the set tart.
Slice and serve the vegan banana tart chilled. Enjoy!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 141.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3818 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
