Peter hosted a board retreat last month; we used the occasion to introduce “Choco-Bana”, a gluten free, raw, vegan dessert to nine neophytes, the best kind of GF taste testers. The recipe, inspired by the taste of chocolate dipped frozen bananas, initially sounded enticing, but the guys were a little cautious as I described the healthful qualities. “Raw” seemed to be the biggest obstacle. However reports were uniformly enthusiastic. Most rewarding was that several asked for “seconds” and there was only a sliver left for the chef.
Vegan Chocolate Banana Cream Tart – Serves 10-12
Click Here For Printable Recipe
INGREDIENTS:
Crust
9 oz. pitted dates
7 oz. walnuts
1/8 teaspoon sea salt
Banana Layer
3 medium sized ripe bananas
2 oz. raw cashews
3/8 cup coconut oil
1 tablespoon honey
1 teaspoon vanilla extract
Chocolate Layer
3 ripe avocados
1/8 cup honey
3 tablespoons coconut oil
1 tablespoon vanilla extract
pinch salt
1 1/4 cups very good quality cocoa
DIRECTIONS:
1. Prepare a 10″ spring form pan by spraying or wiping it lightly with vegetable oil.
2. Crust: pulse the pecans, dates, and salt in a food processor until the consistency of (rolled oats). Press firmly into the prepared pan. Chill whilst preparing the filling.
3. Banana layer: combine the bananas, cashews, 3/8 cup coconut oil, 1 tablespoon honey, 1 teaspoon vanilla in the bowl of a food processor and blend until creamy smooth, scraping down as needed. Spread 1/2 the banana “cream” onto the prepared crust and return to the refrigerator whilst you make the chocolate “mousse.” Turn the rest of the banana “cream” into a small bowl and set aside.
4. Chocolate layer: in the bowl of the food processor puree the avocados, 1/8 cup honey and coconut oil, 1 tablespoon vanilla and salt in a food processor or blender until creamy smooth. Add the cocoa powder and blend completely, scraping down as needed. Add a tablespoon or two of water to help the consistency if the mixture is too thick to spread fairly easily.
5. Dot the banana layer with half the chocolate “mousse”; carefully connect the (dots) with a small spatula and spread evenly (I like to use a “Lazy Susan”: place the tart in the center, spin with one hand whilst spreading from the center with the other.)
6. Repeat, spreading on the rest of the banana cream, refrigerating for 10-15 minutes (start the dishes….), before covering with the remaining chocolate mousse. Cover and chill for 2-3 hours or over night.
7. Run a warm knife around the edge of the spring form pan and gently remove the side and “plate” (leaving the tart on the metal bottom of the pan – tricky to transfer, but go ahead and try if you like.) Serve with fresh berries and/or Coconut Cream.
Enjoy this successful healthy dessert!
Gluten Free Gus 
It looks delicious
That looks dreamy!
My family is a combination of paleo (for health) and gluten free (an allergy). I can’t wait to test this recipe on them. Any other fillings you suggest for this crust?
Uncle Howard’s Chocolate “Ganache” and Banana Blueberry are our two most popular alternatives. We’re experimenting with Chocolate Mint and a pumpkin spice filling. Stay tuned!
Oh my, this looks delicious! I have company on Monday, so I’m going to treat them to this dessert! Can’t wait. 🙂
Fantastic. It has been on my list to make a dessert using avocado instead of heavy cream. Thanks for this recipe !
Think you’ll be pleased and have a difficult time “going back”.
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I made this for guests this weekend, it was insanely good! At first I tasted the chocolate layer alone and thought it wouldn’t be sweet enough but it was the perfect combination with the banana layer and the the sweetness of the date crust. Thanks so much for posting!
Thanks for trusting the recipe – we agree: the flavor combinations work!
OMG HEAVEN ❤
Aaah this looks FANTASTIC! Do you think you can use any other nuts than cashews?
Presume you’re referring to the filling: you can try it without nuts for a “lighter” filling. Alternatives are almonds or hazelnuts, both of which should be soaked to soften them. Brazil Nuts, Macadamia Nuts and Pine Nuts (all blond) also work. Let us know what you choose to do and how you like the results. Good luck!
~ Gus’s Mom
This looks amazing and I can’t wait to try it. However, some vegans don’t do honey, but agave nectar would work in it’s place.
Agave or maple syrup works in lieu of honey. Hope you like it!
This is in the fridge! going to let it sit over night and enjoy for a birthday dinner tomorrow.
Thanks!
This is in the fridge. Going to let it rest over night and enjoy it for a birthday dinner tomorrow.
Thanks!
Oh my goodness!
Once again I made this the day before my birthday to cut down on kitchen time on my birthday.
I used walnuts in the base. Took your advise and purchased high quality cocoa powder (yes, it makes a huge difference). Replaced the coconut oil with spectrum veg shortening.
Not a slice left. Thankyou for yet another wonderful recipe.
Well played! Many happy returns of the day.
~ Gus’s Mom
This must be fantastic!
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Looks terrific! I can imagine how yummy it is cold from the fridge…
I made this fantastic fabulous layered cake & it was divine! xxx
Sophie – you’re amazing! Thanks for your loyal support.
~ Gus’s Mom