Originally I discovered this recipe while working in Italy. It has changed a bit over time. Like adding chocolate...so it's no longer officially raw. But it is vegan & gluten free if you have those preferences.
If you are adamant on making it raw; whip up half a part coconut oil, quarter part raw cacao and quarter part maple or sweetener of choice and drizzle this over the top instead of chocolate.
If you are a banana fan you will not be able to get enough of the caramel filling. It's soooooo good!
You can also experiment with making mini pies in muffin tins or i have even terned it into a slice.
1/2 cup pitted dates
1 cup raw pecans
1/2 cup almonds
1 cup desiccated coconut
1 – 2 Tbsp raw cacao powder
3 Tbsp coconut oil
50g chocolate, melted
Banana Caramel Filling:
2 medium, ripe bananas
1/2 cup pitted Medjool dates
1/2 cup soaked cashews ( I soaked in water the night before, but if you're pushed for time soak in boiling water for 15 minutes)
2 – 3 tablespoons raw macadamia butter
1/2 vanilla bean pod seeds
3 tbsp raw organic coconut oil
3 tbsp maple syrup
250g new season raw pecan halves
50g dark chocolate, melted
Grease a 27 cm pie/tart tray with coconut oil.
Add all base ingredients into a blender excluding the coconut oil. Blend on high
until the mixture looks crumbly. You want it to have a bit of texture. Bring down to a low speed and add the coconut oil in until well combined.
Press the mix into the pie tray covering the base and sides evenly. Drizzle the dark
chocolate over the base.
Add all the filling ingredients into the blender. Blend on high until well combined.
Pull the base out of the fridge and layer half the pecans on the base of the tart.
Then pour the banana caramel filling over the top, spread evenly. Layer the
remaining pecans and drizzle the chocolate.
Refrigerate for 1-4 hours. Serve and enjoy!
Serves 8-10 and last about 3-5 days in the fridge.