Banana Chocolate Tart with Caramel and Chocolate Sa

Name: Banana Chocolate Tart with Caramel and Chocolate Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tablespoons sprouted flour (see tips, below); 1 tablespoon maple syrup; 2 tablespoons plus 1 teaspoon extra virgin olive oil; Seeds from 1/2 vanilla bean; Pinch of Celtic sea salt; 3 heaping teaspoons raw cashews, soaked for 8 hours in filtered water; 1/4 cup plus 1 teaspoon Cashew Milk; 2 tablespoons raw dark honey; 2 tablespoons Cashew Milk; 2 tablespoons maple syrup; 4 tablespoons Cashew Milk; 8 tablespoons Chocolate Fudge-Almond; 28 banana slices; 4 tablespoons Honey Walnuts , broken

Servings: persons

3/4 cup plus 2 tablespoons sprouted flour (see tips, below)
1 tablespoon maple syrup
2 tablespoons plus 1 teaspoon extra virgin olive oil
Seeds from 1/2 vanilla bean
Pinch of Celtic sea salt
3 heaping teaspoons raw cashews, soaked for 8 hours in filtered water
1/4 cup plus 1 teaspoon Cashew Milk
2 tablespoons raw dark honey
2 tablespoons Cashew Milk
2 tablespoons maple syrup
4 tablespoons Cashew Milk
8 tablespoons Chocolate Fudge-Almond
28 banana slices
4 tablespoons Honey Walnuts , broken

1
To make the tart shells: Combine all the ingredients in a bowl and stir to mix well.
2
Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter.
3
Pack the mixture firmly into the molds.
4
(You will have more dough than you need for 4 molds.
5
Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.)
6
Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105F for 3 hours.
7
Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.
8
To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them.
9
You should have 1/4 cup; discard any excess.
10
In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth.
11
Strain the puree through a fine-mesh sieve.
12
Set aside 4 tablespoons for the tarts; reserve the remainder for another use.
13
Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate.
14
Put a tart shell on top of the sauce.
15
Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell.
16
Arrange 7 banana slices on top.
17
Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate.
18
Sprinkle with the Honey Walnuts.

1108

kcal

Calories

Fat

214

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 3/4 cup plus 2 tablespoons sprouted flour (see tips, below), 1 tablespoon maple syrup, 2 tablespoons plus 1 teaspoon extra virgin olive oil, Seeds from 1/2 vanilla bean, and more.

Yes, Banana Chocolate Tart with Caramel and Chocolate Sauces 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 Chocolate Tart with Caramel and Chocolate Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions