Description
Raw peanut butter banoffee tarts
Ingredients
Scale
crust
- 1 cup almonds
- 2 cup oats
- 1 1/2 cups medjool dates (or regular dates soaked in hot water for 10 minutes)
- 1 tbsp coconut oil
- 1/4 tsp cinnamon
- pinch of salt
filling
- 1/2 banana
- 1/2 cup peanut butter
- 1 cup medjool dates
- 1 tsp vanilla extract
- pinch of salt
topping
- bananans, sliced
- yogurt of choice
- raw chocolate for garnish
Instructions
- Add the almonds, oats, dates, coconut oil, cinnamon, and salt to your food processor. Blend until combined.
- spoon out the dough and press down into individual tart pans to cover the bottom of the pans and a bit up the rims.
- Place the tart pans in the fridge while you prepare the filling.
- Clean the food processor, then add the banana, peanut butter, dates, vanilla, and salt. Blend until smooth and creamy.
- Spoon the caramel mixture onto the tart base, spreading evenly.
- Top with sliced bananas, yogurt, and raw chocolate
Nutrition
- Serving Size: 1 tart
- Calories: 464
- Sugar: 48g
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 74g
- Fiber: 10g
- Protein: 12g