Serves 10
For the crust:
120 g (4 oz/¾ cup) Brazil nuts (macadamia, almond or pecan would work too)
25 g (1 oz/¼ cup) almond meal (ground almond) • 25 g (1 oz/¼ cup) buckwheat flour
60 ml (2 fl oz) coconut oil, melted • 2 tbsp maple syrup
For the salted caramel layer:
125 g (4½ oz/½ cup) almond butter or other nut butter
60 g (2 oz/¼ cup) coconut cream • 125 ml (4 fl oz) maple syrup
1 tsp ground cinnamon (optional) • ½ tsp vanilla extract (optional) • a pinch of flaked sea salt
For the chocolate maple nice cream:
5 bananas, peeled and frozen • 400 ml (13 fl oz) almond milk
1 heaped tbsp unsweetened cacao powder or cocoa powder
1 tbsp of maple syrup, to taste
Toppings:
2 fresh bananas, sliced • Whipped Coconut Cream • grated dark chocolate
This tart is gorgeous. All the deliciousness of a banoffee pie but a little bit more special.
Place the ingredients for the crust into a food processor and pulse until the mixture resembles rubbly wet sand. Tip into a 20 cm (8 in) tart tin and press to form an even layer, pressing the mixture into the sides. Pop into the fridge for 30 minutes to firm up.
For the salted caramel layer, simply mix everything together in a bowl. It should be gorgeous and thick. Now spoon into the chilled tart case, spreading the mixture evenly over the surface. If serving straight away move onto the steps below, otherwise return the tart to the fridge until ready to serve. It will keep happily like this for a good few days.
When almost ready to serve, put the ingredients for the chocolate maple nice cream into a blender or food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream. Spread the nice cream on top of the caramel in the tart case. Then arrange the banana slices on top and finish with whipped coconut cream and some grated dark chocolate.