Vegan Peanut Butter & Chocolate Tart with Roast Banana Ice Cream
Cooking
4 hrs 30 mins
GF
Ve
V
If you fancy a pud in a rush, go for shop bought ice cream and have this ready in just over an hour.
Ingredients
For the tart base
100g
organic dates
75g
organic peanut butter
200g
organic ground almonds
75g
extra virgin coconut oil, melted
For the tart filling
300g
organic peanut butter
200ml
organic coconut cream
75ml
coconut blossom syrup
90g
dark chocolate
For the ice cream
2-3
ripe organic bananas, around 450g in weight
25g
organic coconut sugar
pinch sea salt
2
cans organic coconut milk
75ml
coconut blossom syrup
Method
Pre-heat the oven to 170c.
Peel and slice the bananas. Place the slices on a baking tray and scatter over the coconut sugar and the sea salt. Toss to combine. Place in the oven and roast for 25 minutes, or until the bananas have coloured and started to caramelise. Leave to cool for a few minutes.
Tip the roast bananas, together with any syrup and caramelised bits from the sugar, into a food processor. Add the coconut milk and the maple syrup and blend until smooth.
Pour the mixture into an ice cream maker, and churn. Once it has set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15-20 minutes before serving.
Meanwhile, make the base of the tart. Pre-heat the oven to 150c. Place the dates in a food processor and blend until they have broken down into a sticky ball.
Add the peanut butter, ground almonds and melted coconut oil and mix together into a dough.
Press the almond and date mixture firmly into the base and sides of a flan dish. Cover with kitchen foil and baking beans and "blind bake" for 20 minutes.
Remove from the oven and leave to cool. Trim the edges of the tart with a sharp knife.
For the filling, put the peanut butter, coconut cream and maple syrup in a bowl and stir to combine.
Bring a pan of water to a simmer. Reduce the heat to its lowest setting. Put the chocolate pieces in a bowl and place over the pan of hot water. Stir until the chocolate has melted, then mix with the other ingredients.
Pour this mixture into the tart base and then refrigerate until needed.
Serve the peanut butter and chocolate tart in slices, each accompanied by a scoop of the roast banana ice cream.