This little beauty of a tart is the last of a few hazelnut butter recipes we have been enjoying over the last week. It’s a cold tart with a ‘raw’ shell. The quicker you eat it from the freezer it’s almost like a delicious nutty chocolate ice cream tart – so many of my favourite things in one little item.
Last night we ate a whole one of these between us while watching a tension filled cooking show. The results didn’t go the way we were hoping so the poor tart suffered a fair few fork stabs in the process, but at least the scrumptious snack kept our spirits high!
You could substitute the hazelnut butter here for any other nut butter (or peanut butter!) and it is just as delicious…
Banana Nut Tart (makes two 10cm tarts – enough for 4-8 serves depending on how hungry you are!)
1/2 cup sunflower seeds
1/4 cup cashews
1/4 cup raisins
1/4 cup dates, soaked for 1 hour or more (reserve 1 tbsp of the soaking liquid to add to the mixture as well – drain the rest)
2 tbsp cocoa or cacao
1 tbsp hazelnut butter (or any other nut butter)
1/2 tsp vanilla extract
Grease two 10cm tart shells with coconut oil (or butter if you don’t require dairy free). Place all ingredients in the food processor and pulse to a sticky but stiff mixture. Press the mixture into the tart shells to cover the bottom and the sides. Place the shells in the freezer to set while you work on the filling.
Banana Nut Filling
2 ripe bananas
4 tbsp cocoa or cacao
2 tbsp honey
1 tsp vanilla extract
3 tbsp hazelnut butter (or any other nut butter)
1 tbsp coconut oil, melted (or butter if you don’t require dairy free)
Place all ingredients in the food processor. Blend until well combined to a creamy smooth mixture. Pour this mixture into the tart shells and return to the freezer to set.
Bring out of the freezer approximately 10 mins before serving and enjoy!