I can’t believe what I just created, pure deliciousness. Having a surplus of ripe bananas is a beautiful thing my dear friends, amazing. I was going to a family birthday yesterday and realized that I wanted to make something with those spotted, little naners hanging from the fruit stand. I brainstormed and thought, “how about something quick and easy, healthy, and absolutely scrumptious?” Then I answered my own question, Banana Creme Pie Tarts, and no, not just any tart, but a sugar free, all-natural, raw vegan banana creme tart! How awesome is that? It’s safe to say my family liked loved them, considering that they were gone within t-2 minutes. No one knew they were healthy, all they knew is that they tasted good.These gem are as easy as pie (literally) and taste like you have been slaving in the kitchen all day (but actually not!). It’s a win-win for every situation.
Raw Vegan Banana Creme Pie Tart
Crust
- 1/2 cup raisins
- 1/2 cup almonds
Banana “Creme”
- 1/2 cup cashews, soaked in water for 2-3 hours
- 2 ripe bananas (1 1/2 for creme and other 1/2 for topping)
1. In a food processor, blend almonds and raisins together
2. Press raisin and almond mixture into mini muffin cups and place in fridge
3. Drain cashews and blend with 1 1/2 bananas until smooth
4. Divide cashew creme among the mini muffin cups containing the crust
5. Place in freezer for about 2 hours and top with the remaining 1/2 banana in slices
6. Store in fridge
Health Benefits
- Raw vegan
- No sugar
- All-natural
- Gluten and dairy free
- Fiber
- Protein
- Healthy fats
- Antioxidants, vitamins and mineral
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