Looking for a low-glycemic treat to satisfy your sweet tooth? Look no further, this one's a must try! It's very reminiscent of a chocolate-peanut butter combo... yum!
If you can believe it, I'm ONLY using ripe bananas to sweeten this entire rich and creamy tart. Yep, you heard me right – no agave, no honey, not even dates! And yet it's delicately sweet and super satisfying!
With this one of a kind dessert, you've got my thumbs up to indulge your sweet cravings!
Crust
3/4 cup raw almonds (soaked and dehydrated)
1 ripe banana (diced and dehydrated)
1/2 Tbsp melted cacao butter
Pinch Himalayan salt
Soak almonds overnight, rinse and drain. Next, dice a banana and dehydrate (along with the almonds) for about 4 hours at 115 degrees.
Using a mini-food processor, process all ingredients for a sticky crumble-like consistency. Form a crust inside a 4-inch tart pan and place in the fridge to solidify.
Filling
1 ripe banana
2 Tbsp almond butter
1 Tbsp raw cacao powder
Process all ingredients using a mini-food processor until smooth and creamy. Transfer into the tart and refrigerate for another 30 min before serving.
Keep in mind, organic raw almond butter is hard to come by! I've even struggled to find some at a health food store before. So I typically order my almond butter online, along with my cacao products. Here's my source for almond butter... RawFoodNaturals.com
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