Banana Caramel Tarts

Banana Caramel Tarts

These incredibly delicious gluten-free Banana Caramel Tarts are a definite winner when guests come around for a cuppa. The beauty of these tarts are that they not only taste amazing but they’re also good for you. Coconut oil contains medium chain fatty acids (MCFA), which is a type of saturated fat that behaves differently from other fats. MCFA fats can be absorbed straight into the cell where it can immediately be burned up as energy, making it a fabulous energy source. Coconut oil is considered a thermogenic food that helps boost metabolism and increases fat burning. Adding coconut oil into the diet can also help to balance blood sugar levels, which is also beneficial for weight loss.

Bananas are one of the best sources of vitamin B6, required by the body for healthy nervous system function. This important vitamin is needed to make neurotransmitters including serotonin and GABA, and needed energy production in muscles. Bananas are rich in potassium, which helps keep blood pressure levels normal, and is needed for a healthy functioning heart and nervous system.

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This tasty treat made with dates, oats, nuts and banana makes a high fibre treat. Fibre is important for keeping you regular, preventing constipation, lowering cholesterol and reducing the risk of bowel cancer and heart disease. Bananas are also one of the few fruits that contain a type of fibre called ‘resistant starch’. Resistant starch escapes digestion and is fermented in the colon where beneficial gasses, namely Butyrate, are produced. Butyrate supports the health and integrity of the colon and immune system by maintaining healthy populations of ‘friendly’ bowel bacteria.

Macadamia nuts and almonds are a great source of protein, zinc, and magnesium, and contain beneficial monounsaturated fats that promote good cardiovascular health and help dampen inflammation in the body. Almonds also provide bone strengthen calcium.

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Banana caramel tarts


Crust:
½ cup raw almonds
1 3/4 cups rolled oats
¼ cup coconut oil, soft
2 tbsp honey
2 ripe bananas, sliced
Dark chocolate
Caramel filling
1 ½ cups medjool dates
4 Tbsp macadamia or cashew nut butter
½ teaspoon vanilla bean paste
½ tsp cinnamon


Method:

  1. To make the crust preheat oven to 190*C.
  2. Using 4 individual tart tins, lightly greaze with coconut oil. To prevent tarts sticking place circle of baking paper inside tins.
  3. Place almonds and rolled oats in food processor and blitz until small crumbs. Then add coconut oil and honey, and process until you have a crumbly mixture. If the mixture is too dry add 1-2 tsp of water.
  4. Divide base mixture into the 4 tart tins and press down, and push up the sides. Pierce the base all over with a fork to prevent the base bubling. Place in the oven for around 13 minutes until bases start to brown.
  5. As your bases are cooling you can now make the caramel filling.
  6. Soak your dates (pitted) in boiling water for 5 minutes.
  7. Drain then place in your food processor with macadamia nut butter, vanilla bean and cinnamon. Blend until you have a smooth consistency.
  8. When your bases have cooled top with sliced banana, then cover with caramel.
  9. Place a couple of spoonfuls of either natural or coconut yoghurt on top of each tart and top with chopped banana and some grated dark chocolate.
  10. Serve straight away or place in the fridge to enjoy later.

TEA PAIRING: These delicious banana caramel tarts pair perfectly with our Bodhi Organic SereniTEA.

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Adrian Rivero

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