Walnut/banana tart

Before the winter is gone for good, I want to take advantage of it one more time and make little bit heavier cake again, that fits just perfectly to enjoy in front of the fire place. This tart is full-bodied and really satiating, which makes it perfect for the winter evening as a last meal of the day.

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Ingredients crust:

  • 1c walnuts
  • 1c rolled oats
  • 2tbsp coconut oil
  • 1 handful of dates
  • 3tbsp cocoa powder (more for richer taste)

Soak the walnuts and dates for couple of hours. Put all ingredients in the food processor and pulse until combined. Do not over process. Press the mass in the bottom of the cake mold covered with parchment paper

Ingredients cream layer:

  • 2 cups cashews
  • 1/3 cup coconut oil
  • 1tsp vanilla paste
  • 2tbsp maple syrup
  • 1 banana

Soak the cashews until soft. Blend all ingredients in high speed blender until really smooth.

Ingredients crunchy layer:

  • 3 handfuls walnuts
  • 4 handfuls mulberries

Place the ingredients to the food processor and pulse until the desired crunchy texture mixture

Ingredients salty caramel sauce:

  • 1 cup soaked dates
  • 1 cup water
  • 1,5 tsp vanilla paste
  • 1/4 tsp salt
  • 1/4 tsp nutmeg

Using high speed blender, blend all ingredients together until smooth

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Spread part of the cream filling on the bottom layer. Cover with pieces of banana and spread rest of the cream on top. Sprinkle the crunchy layer on the top of the cream and decorate with salty caramel sauce. Put in the fridge to set overnight