Banana and Coconut Cashew-Cream Tart Recipe

Name: Banana and Coconut Cashew-Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole raw pecans; Pinch of coarse salt; 1 1/2 cups pitted dates; 2 teaspoons pure maple syrup; 1 cup raw cashews, soaked overnight and thoroughly drained; 1/2 cup water; 2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste; 1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use); 3/4 cup unsweetened shredded coconut; 3 or 4 ripe, firm bananas

Servings: persons

1
Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped.
2
Add dates; pulse until thoroughly combined, 15 to 20 seconds.
3
Add syrup; pulse just until combined and mixture sticks together.
4
Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.
5
Make the filling: Grind drained cashews to a coarse paste in a blender.
6
Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed.
7
Mixture should reach the consistency of thick pancake batter.
8
Set aside 2 tablespoons coconut; add remainder to blender, and process to combine.
9
Pour into shell, spreading evenly.
10
Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center.
11
Sprinkle evenly with reserved coconut; serve immediately.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups whole raw pecans, Pinch of coarse salt, 1 1/2 cups pitted dates, 2 teaspoons pure maple syrup, and more.

Yes, Banana and Coconut Cashew-Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana and Coconut Cashew-Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions