A 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.
- 2 tbsp coconut oil
- 1 tbsp honey
- 2 large eggs
- ¼ cup + 2 tbsp coconut flour
- ⅛ tsp salt
- 2 tbsp date puree
- 3 ripe bananas
- 2 tsp vanilla
- ¼ cup coconut oil
- ¼ cup + 2 tbsp cocoa powder
- Preheat oven to 350°F/180°C.
- In a bowl, cream the oil and honey until smooth.
- Add eggs and beat until smooth.
- Add the dry ingredients and mix until well incorporated.
- Press the dough into a pie dish or 4 tart dishes.
- Bake 10 minutes or until done.
- Place everything into a food processor and puree until smooth.
- Pour into the cooled pie tart(s).
- Decorate with a little grated unsweetened chocolate and fruit such as cherries or berries.
- Serve with whipped cream, or coconut cream if you want it completely dairy-free.