Banana-sweetened salted caramel tart
Banana-sweetened salted caramel tart is a delicious no-bake, vegan and gluten-free treat which you can decorate with any fruits and berries of the season. I'm using a 7 inch / 18 cm spring form pan for this.
Ingredients
Crust
- 1/2 cup nuts such as cashews and pecans
- heaped 1/2 cup gluten-free rolled oats
- half a small/medium banana (50 grams) Choose a ripe, sweet one (with brown spots)
- 1,5 tbsp coconut oil
- heaped 1/8 tsp (or more, to taste) salt
- 1/4 tsp vanilla bean powder
Banana-sweetened salted caramel sauce
- 1/3 cup cashew butter
- half a small/medium banana (50 grams)
- 4 tbsp plant-based milk (or less/more depending on how liquid you want the sauce)
- few pinches of salt (to taste)
To decorate
- plant-based whipped cream
- fruits and berries of the season
Instructions
- Blend all crust ingredients until you have a smooth and easy to shape crust. Add more salt if needed (to get the right salt-sweet balance for your liking)
- Press crust on the bottom and a little on the edges of a pan (lined with parchment paper so that it's easier to remove).
- Store in the freezer for about 10 min.
- Blend salted caramel ingredients and add salt little by little until you get the right balance.
- Spread plant-based whipped cream on top of crust. Spread caramel sauce on top. Decorate with fruits. ENJOY!
Notes
This tart keeps well for just about 2 days, because of the bananas (they don't taste very good after 2 days).