Banana Coconut Butter Tarts

By Megan Stulberg and Alexandra Courts

These little babies are gluten-free, vegan, low FODMAP, soy-free and no bake! Try our recipe to add something sweet to your next picnic, summer potluck or backyard BBQ. 

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Ingredients…

For the crust: 

  • 2 cups unsweetened shredded coconut 
  • 1/2 cup gluten-free graham cracker crumbs 
  • 1/2 cup raw pecans 
  • 1/4 cup melted Earth Balance soy-free “butter”

For the filling:

  • 2 bananas, ripe
  • 1 can regular coconut milk, chilled
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup corn starch
  • 1/4 cup 100% maple syrup 
  • 2 tbsp vanilla extract 
  • 2 tbsp raw cacao nibs 
  • 1 tsp salt 

Directions…

  1. Preheat oven to 350 degrees. 
  2. On a lined baking sheet, evenly spread out shredded coconut. Bake in oven for 4-6 minutes until lightly toasted and golden brown in colour. 
  3. In a large bowl, thoroughly mix together coconut, graham cracker crumbs, pecans and “butter”.
  4. Loosely line a cupcake tray with cling wrap. Scoop 1 tbsp of graham cracker mixture into each mould. Press down with fingers to ensure crust is tightly packed. Place in freezer for 20 minutes.  
  5. Blend all filling ingredients together until a thick and creamy consistency has been reached. Let chill in fridge for 15-30 minutes. 
  6. Remove crusts and filling from fridge. Pour filling into crusts. Top with additional graham cracker crumbs, toasted coconut, raw cacao nibs and pecan pieces. 
  7. Leave in fridge for an additional hour. 

Serve chilled and garnish with seasonal fruit.  Makes 12 small tarts. 

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