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.
This is not a low Fodmap recipe.
- 1.5 cups roasted unsalted cashews
- 1 cup date puree
- ½ cup smooth peanut butter
- 120g sugar-free chocolate
- 1 banana
- 3 tbsp honey
- 2 tsp vanilla essence
- Shredded coconut or extra cashew nuts
- Place all the base ingredients in a food processor and process well but some small pieces of the cashews can remain.
- Oil a round tart or cake tin.
- Place the tart base mixture in it and press down firmly.
- Melt the chocolate in a small bowl in the microwave. Cool a little.
- Place it together with all the other topping ingredients in the food processor and blend well until smooth.
- Pour the topping over the base and sprinkle with coconut or extra chopped cashew nuts.
- Place in the fridge until set.
Maria says
Vow Suzanne loved your creation absolutely gorgeous dessert and well shot 🙂 take care.
Suzanne says
Thanks so much, Maria.
Sawsan@chef in disguise says
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
Suzanne says
They are a lot healthier. Good luck with trying some of them.
Ang@My Golden Pear says
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.
Suzanne says
Thanks, Ang. I just changed it in the last few days and I also love the clean look which focuses on the photos and recipes. All the best to you too.
Rowena @ Apron and Sneakers says
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!
Suzanne says
Thank you, Rowena, I love the new look too.
It always amazes me too how it is possible to eat in a completely different way.
Frank @ Kraemers Culinary Blog says
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.
Suzanne says
Thank you so much, Frank. I like the way it is working.
You have a fantastic New year too.
Marta @ What should I eat for breakfast today says
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.
Suzanne says
Like a sugar beet – very funny. But we can’t live by vegetables alone. A little sweetness is essential to keep the spirits high.
Hotly Spiced says
That’s a lovely looking tart, Suzanne, and the ingredients sound so yummy. I bet this had plenty of sweetness and flavour xx
Suzanne says
It was sweet and tasted great.
john@kitchenriffs says
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!
Suzanne says
Thanks, John. I am enjoying the new look. I hope you have a great New Year too.
Laura (Tutti Dolci) says
What a beautiful cake! I too noticed your new layout – it lets your photos shine! 🙂
Suzanne says
Thanks, Laura. That’s what I wanted – to have the focus on the photos and the recipes.
Carol Lovett says
Wow! Your nice site is breathtaking! It really does let the food be the focus.
Carol Lovett says
*supposed to say: new site not nice site
Suzanne says
Thanks so much, Carol. What a lovely compliment.
melissap says
Thanks for sharing this News Happy to read this Sugar Free Deserts
article
Suzanne says
You’re welcome, Melissa.
Renee says
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?
Suzanne says
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.