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Chocolate Banana Tart – grain, dairy and refined sugar-free

Chocolate Banana Tart - grain, dairy and refined sugar-freeA few days back I made this tart using the base I found in Carol Lovett’s e-book, Indulge, which I mentioned in my last post. I have been looking for a good grain and nut-free pie crust which didn’t fall apart and this is it. It was so easy to make – I actually used a food processor and it all came together like a dream. I didn’t attempt to roll it out but just pushed it into the pie dishes and that worked well. This is the second recipe I have made from Carol’s book and I am very pleased with it. If you are interested in the book, Click here to visit Ditch The Wheat and scroll to the bottom of the page to buy it.

I filled it with the simplest of dairy and sugar-free fillings – uncooked banana, cocoa and coconut oil. Even out of the fridge it holds its shape well and the filling stays firm.

I would say this was a triumph and the tarts look so pretty. I actually had all the ingredients in the house and it was all done and dusted in very little time. This would be a great dessert for any gluten-free friends and would satisfy the non-gluten free as well.

Chocolate Banana Tart

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 pie or 4 tarts

Ingredients

    For the pie crust:
  • 2 tbsp coconut oil
  • 1 tbsp honey
  • 2 large eggs
  • 1/4 cup + 2 tbsp coconut flour
  • 1/8 tsp salt
  • For the filling:
  • 2 tbsp date puree
  • 3 ripe bananas
  • 2 tsp vanilla
  • 1/4 cup coconut oil
  • 1/4 cup + 2 tbsp cocoa powder

Instructions

    For the pie crust:
  1. Preheat oven to 350°F/180°C.
  2. In a bowl, cream the oil and honey until smooth.
  3. Add eggs and beat until smooth.
  4. Add the dry ingredients and mix until well incorporated.
  5. Press the dough into a pie dish or 4 tart dishes.
  6. Bake 10 minutes or until done.
  7. For the filling:
  8. Place everything into a food processor and puree until smooth.
  9. Pour into the cooled pie tart(s).
  10. Decorate with a little grated unsweetened chocolate and fruit such as cherries or berries.
  11. Serve with whipped cream, or coconut cream if you want it completely dairy-free.
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Chocolate Banana Tart - grain, dairy and refined sugar-free

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Comments

  1. I’ve managed to find a source for the coconut flour and oil but will have to order online. Will definitley try this one out when it arrives.

    • I am very surprised that we are ahead here in New Zealand with the sourcing of health products. We should pat ourselves on the back.
      If you want to try grain and refined sugar-free, this is a great recipe. Or even if you just want a delicious tart.

  2. Suzanne, the tarts do look pretty and the crust has browned very beautifully around the edges. Nice work on this and I love the simplicity and delicious combination of the flavors.

  3. Oh Suzanne your photos and tart are killing me! We cut back on our dairy a while ago and I always prefer low to sugar free desserts. Thanks so much for sharing the recipe and link to the cookbook. Going to check it out right now. :)

  4. This looks lovely! I can’t wait to try it – I”m not sure what coconut flour is but I am going to find out…..

  5. Your photos are always so beautiful!!!!! Thank you for sharing the recipe :)

  6. I’ve never been fond of banana and chocolate but this crust sounds wonderful for my grain free best friend.

  7. These are so lovely and cute, it’s killing me! Plus, I’m sure they’re delicious. : )

  8. I would definitely say that this was a triumph and your tarts look beautiful and delicious :)

  9. How wonderful that you were able to make a more healthy and nutritious dessert that is both elegant and beautiful!!!

  10. I’m bookmarking this whole section for future use. Nice-looking chocolate banana tart. Still can’t believe it’s grain- and refined sugar-free. Keep up the great work!

  11. I really like that crust! Some new ideas there, at least for me. And I love the banana and chocolate combo (probably comes from eating too many Banana Splits when I was a kid!). Good stuff – thanks so much.

  12. I made this tonight and the flavor is amazing. I didn’t have dates, so used strawberries instead, and a few drops of Stevia to compensate for the sweet. I sliced a bunch of strawberries and layered them on top. Sure made it look fancy!! I found that, in order to slice the pie nicely, I needed to refrigerate it for a while before serving. It might be easier to make tarts… then everyone gets their own AND no slicing! Win – win! Thanks for a great dessert alternative!!

    • The strawberries would probably be more watery than the pureed dates which are very firm. I did refrigerate my version as well but found it was still firm when I took one to work. But I like the idea of using a different fruit to get the sweetness. The strawberries on top would look lovely.

  13. Vow Suzanne sounds yummy looks scrumptious would love to try these :)

  14. It looks deliciously rich. And like you said seems to be holding its shape so well. Yum!

  15. Chantelle Nunez says:

    YUM!!!! I made these tonight and the kids and I are already talking about how soon we can make this again! DIVINE! Instead of honey I used 1/8 tsp pure stevia powder, and instead of date puree I also used 1/8 tsp pure stevia. SO delicious. Suzanne, you’re a genius! A quick, yummy and nutritious treat.

    • It is a great treat! Good on you for substituting stevia for the honey and date puree. I will have to do that now I know I have fructose malabsorption too. Your family have good taste! LOL.

Trackbacks

  1. […] This is an amazing recipe from Strands of My Life. First off, it’s beyond beautiful! Secondly, it combines chocolate and bananas. With a coconut flour crust and a chocolate and banana filling sweetened with dates, this tart will blow you away this Valentine’s Day! (Recipe Here) […]

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