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

Chocolate Vanilla Cake
My search for great grain, dairy and refined sugar-free sweets continues. The ingredients for such creations are often similar with some variations. They need a base of nuts to create something solid, then some oil, usually coconut for moisture and something sticky to keep it all together like a nut butter. The toppings or frostings involve bananas or whipped coconut cream for bulk with various flavourings like chocolate, almond, mint or vanilla – as in this case. The sweeteners can be either pureed dates, honey or stevia.
Now let’s get to today’s offering – a chocolate tart with vanilla banana topping.

Chocolate Vanilla Tart

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 slices

Ingredients

    For the base:
  • 1.5 cups roasted unsalted cashews
  • 1 cup date puree
  • 1/2 cup smooth peanut butter
  • For the topping:
  • 120g sugar-free chocolate
  • 1 banana
  • 3 tbsp honey
  • 2 tsp vanilla essence
  • Shredded coconut or extra cashew nuts

Instructions

    For the tart:
  1. Place all the base ingredients in a food processor and process well but some small pieces of the cashews can remain.
  2. Oil a round tart or cake tin.
  3. Place the tart base mixture in it and press down firmly.
  4. For the topping:
  5. Melt the chocolate in a small bowl in the microwave. Cool a little.
  6. Place it together with all the other topping ingredients in the food processor and blend well until smooth.
  7. Pour the topping over the base and sprinkle with coconut or extra chopped cashew nuts.
  8. Place in the fridge until set.
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Comments

  1. Vow Suzanne loved your creation absolutely gorgeous dessert and well shot :) take care.

  2. I am learning so much from these dairy and refined sugar free desserts that you are featuring. I am waiting for the school break to try out some of them. They all sound super temting and they are indeed much healthier that the ones with all the butter and cream

  3. I love the new look for your blog. The style is so clean and fresh and really shows up your beautiful photos. I almost feel like I could reach out and take that slice of cake to have with my coffee. All the best for the New Year.

  4. I forgot to tell you that I love the new look that you gave your blog. This dessert looks absolutely good! It’s amazing how you were able to make it grain, dairy and sugar free. I love all the ingredients that you put in it. I would like to try this one!

  5. What a delicious and easy cake you have baked. You can’t beat a cake that is healthy and nutritious to the same time.
    I really like your new Genesis design. You brought your blog to another level. Fantastic.
    I wish you and your family a happy and healthy new year.

  6. I read sugar free and I almost feel like it’s a vegetable, hahaha, I’ll cut it just like you did and it will be my salad. And the chocolate… Yummy.

  7. That’s a lovely looking tart, Suzanne, and the ingredients sound so yummy. I bet this had plenty of sweetness and flavour xx

  8. I really like how you’re using dates in so many of your recipes. Very creative, and such a good idea. This looks terrific, as does your new blog design! Very clean and sophisticated – no clutter. I hope you have a Happy New Year!

  9. What a beautiful cake! I too noticed your new layout – it lets your photos shine! :)

  10. Wow! Your nice site is breathtaking! It really does let the food be the focus.

  11. Thanks for sharing this News Happy to read this Sugar Free Deserts
    article

  12. You’re welcome, Melissa.

  13. I can’t eat banana, do you think I could use pear instead?
    I also can’t eat peanuts, could I substitute Almond, Brazil & Cashew nut spread instead?

    • I’m afraid that I don’t think the pear for banana substitute would work because the banana is starchy and the pear is watery. The texture of the two is quite different.
      However, you can definitely use a different nut.

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