Vegan Banoffee Tarts

, from Issue #74. September, 2017
Photography by Kelly Gibney.
Vegan Banoffee Tarts

The ultimate dessert decadence gets a wholefood makeover with nuts, dates and almond butter standing in for the traditional ingredients. Each element can be made in advance so the tarts can be assembled with ease on the day. A high-speed blender is essential to having a silky smooth filling.


Tart cases
1 cup dried dates
2 cups almond meal
1 cup desiccated coconut
Date and almond butter caramel
1 cup dried dates
3 heaped tablespoons almond butter
½ cup almond milk
2 pinches sea salt
1 teaspoon vanilla essence
Cashew and coconut cream
1¾ cups raw cashew nuts
¾ cup coconut cream
¼ cup maple syrup
1 teaspoon vanilla essence
To assemble
2–3 bananas, sliced thinly
cocoa powder (optional)


Preheat oven to 160°C.

Grease 9 holes of a 12-hole muffin tin.

Tart cases: Soak the dates for 10 minutes in boiling water to soften. Drain well and place in a food processor along with the remaining ingredients. Blitz until well mixed and relatively even in consistency.

Use your hands to press into the muffin tin and create tart cases that are even in thickness. Take a little time with this step, as it will make a big difference to the end product. I like to leave the top edges a little bit uneven and rustic but you can cut clean edges with a knife if you prefer. Prick the bottom of each case twice with a fork.

Bake for 12–15 minutes until lightly golden. Leave for 10 minutes, before removing from the tin and placing on a rack to cool.

Date and almond butter caramel: Soak the dates in boiling water for 10 minutes to soften. Drain well. Combine with the other ingredients and use a high-speed blender or hand blender to blitz until smooth.

Cashew and coconut cream: Place all ingredients in a high-speed blender and blitz until silky smooth

To assemble: Place a heaped tablespoon of almond butter caramel into the bottom of each tart case. Top with 3 slices of banana that have been fanned out into a flower shape so that they fill the space. Fill the case with cashew and coconut cream and top with a 2–3 more pieces of banana. Sprinkle a little cocoa powder over the top, if desired. Makes 9 tarts