Ingredients
For the Base
- 1 cup Raw Cashews, soaked overnight
- 1 cup Pitted Dates (about 17 dates)
- 1/2 cup Milled Flax Seeds
- 2 Tbsp Raw Cacao
- 3 Tbsp (15 g) Unsweetened Peanut Powder
- 2 Tbsp Unsweetened Almond Milk (or Water)
- Pinch of Salt
For the Filling
- 2 ripped Avocados
- 2 ripped Bananas
- 4 Tbsp Raw Cacao
- 3 Scoops (90 g) Plant-based Vanilla Protein Powder
- 2 Tbsp Organic Stevia Sweetener
For Topping
- 1/2 tsp Milled Almonds
- 1/2 Tbsp Sliced Almonds
- 1 1/2 Tbsp Raw Blueberries
Instructions
- In a food processor, mix all the Ingredients for the crust.
- Place baking paper on the tart tin. Press down the crust dough with your fingers to shape the base.
- In the food processor, mix the Ingredients for the filling, until smooth and creamy.
- Pour the filling on the tart and add the desired toppings.
- Place to the refrigerator to set for 3 to 4 hours (I put mine to a freezer for about an hour)
Nutrition Facts
Raw Vegan Chocolate-Banana Tart
Serves: 8 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 323 kcal | |
| % Daily Value* | ||
| Total Fat 18 g | 27.7% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 208 mg | 8.7% | |
| Total Carbohydrate 28 g | 9.3% | |
| Dietary Fiber 9 g | 36% | |
| Sugars 16 g | ||
| Protein 15 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
ADD & Fit
