Fairtrade Fortnight is just around the corner, so Sainsbury’s challenged me to create a new healthy recipe using their Fairtrade bananas. My first thought was for some kind of banana bread or muffin, but I thought that would be a little predictable. Instead I created these banana coconut cream tartlets with a raw crust. They are gluten free and suitable for vegans. What’s not to love?
- 1 cup dried dates
- 1/2 cup almonds
- 1/4 cup desiccated coconut
- 1 banana
- 200 ml full fat coconut milk
- To make the crust add all ingredients to a food processor and blitz until it starts to clump together. Press the mixture into two mini tart cases - or any other mould you like. Make sure you bring the crust up at the sides so it will contain the filling. Pop into the freezer to set.
- Leave a can of full fat coconut milk in the fridge for a couple of hours. Open the can and scoop the top half of the coconut cream at the top into a blender or food processor along with the banana. Blend until smooth. Take the tartlet crust out of the freezer and pour the filling into the cases. Put back in the freezer to firm up. When ready to eat, remove from freezer 30 minutes before hand to soften slightly. Enjoy!
- The number of tartlets you can make with the amount of ingredients will depend on the size of your tart cases. I got two out of this mix with some spare.
These are so simple to make and really do taste amazing. They are so much healthier than sugar and dairy packed cheesecake style desserts yet just as convenient. These will keep wrapped in foil in the fridge for a good couple of months although I highly doubt they will last that long!
All of Sainsbury’s banana’s are Fairtrade, you can find out more about that in this You Tube video. Soon this recipe and many other banana recipes will appear on the Live Well for Less section of the Sainsbury’s site so check that out soon!
Do you like bananas? What is your favourite way to eat them?