Paleo Banoffee Tart Recipe

A Banoffee tart is an English dessert that brings together bananas, cream, and toffee, all layered on a buttery biscuit base. Decadent? You bet. Dairy- and gluten-free? Not usually, but that’s where we come in. This recipe uses ingredients like cashews, dates, honey, and coconut oil to make a creamy filling and rich caramel sauce that’s poured over a tart shell made from gluten-free granola.

Paleo Banoffee Tart

Yield: 1 tart
Active Time: 20 minutes
Total Time: 4 hours and 30 minutes

Ingredients

For the crust:
1 (8-ounce) bag Purely Elizabeth Banana Nut Butter Grain-Free Granola
5 Medjool dates, pitted
2 tablespoons coconut oil
¼ teaspoon salt

For the filling:
1 ½ cups cashews, soaked overnight
¼ cup coconut oil, melted
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon salt

For the caramel sauce:
½ cup honey
¼ cup cashew butter
1 teaspoon salt
1 teaspoon vanilla
½ cup coconut oil, melted

For the coconut cream:
1 (13.5-ounce) can coconut cream, refrigerated overnight
1 tablespoon honey

3 large bananas, peeled and thinly sliced

Instructions

Make the crust:
Lightly grease a 9-inch tart pan with coconut spray. Add granola to a food processor and pulse until finely crumbled. Add dates, coconut oil, and salt; pulse until a dough forms. Dump dough into the tart pan and press to form a crust.

Make the filling:
Drain cashews and place them in a food processor along with the coconut oil, maple syrup, vanilla, and salt. Purée until smooth. Pour into crust and freeze until firm, about 4 hours.

Make the caramel sauce:
Whisk honey, cashew butter, salt, and vanilla in a bowl. Slowly whisk in warm, melted coconut oil until incorporated and the sauce is the consistency of caramel; let cool.

Make the coconut cream:
Beat coconut cream and honey in a medium bowl with a hand mixer until whipped, about 2 to 3 minutes.

Assemble the tart:
Remove tart pan from freezer and pour caramel sauce over filling. (Reserve about 3 tablespoons to drizzle over tart.) Arrange banana slices over the tart. Top with coconut cream and drizzle with reserved caramel sauce.

Recipe credit: Angela Gaines