Tarta de plátano y caramelo sin horno

Ingredientes

• 1 cup pecan (toasted and cooled completely)
• 1/2 cup almond flour
• 1/2 cup (about 5-6) Medjool dates (pitted)
• 2 tablespoons coconut oil
• 1/4 teaspoon kosher salt
• 1 cup Medjool dates (pitted)
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract (and/or 1/4 teaspoon vanilla powder)
• 1/4 teaspoon sea salt
• 2/3 cup hot water
• 1 banana (sliced into 1/4” coins)
• 1 cup coconut cream
• 1 banana (sliced)
• Paleo caramel sauce (to drizzle on top)

Preparación

1. 1

   Lightly grease a 9" tart pan with coconut oil. Set aside.

2. 2

   Add the pecans, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender (I used my Vitamix) and pulverize until it comes together into a "dough", with small pecan bits remaining. Press the dough evenly along the bottom and up the sides of the prepared pan.

3. 3

   In the same food processor or blender, add the dates, coconut oil, vanilla extract or powder, sea salt, and ⅓ cup hot water. Process until smooth, and then slowly drizzle in the other ⅓ cup water until your desired consistency is reached. Spread the date caramel into the prepared crust.

4. 4

   If you’re serving that day, arrange the sliced banana on top of the tart. If not, store tart covered in the refrigerator or freezer until the day you’re serving.

5. 5

   When ready to serve, garnish with the sliced bananas. Lightly stir/whisk the coconut cream in a bowl (don’t over mix or it might separate!) and put on top of the tart. Drizzle with caramel sauce (you could also use chocolate if desired). Serve immediately and enjoy!