Raw Banana Caramel Tart
Makes: 3 servesCalories: 254Difficulty Level: ModeratePreparation time: 25 minutesCook time: 0 minutesTotal time: 25 minutes
Ingredients
For the base:
- 5g of zero/low-calorie sweetener
- 25g hazelnuts
- 20g Brazil nuts
- 40g pecans
- 20g cashews
- 10g shredded coconut
- 1 tablespoon (20g) almond spread
- 20ml sugar free maple syrup or honey
For the filling:
- 1 scoop (30g) Bulk Nutrients WPI or WPC in Salted Caramel
- 1 tablespoon coconut oil - melted
- 30g melted cacao butter or no added sugar white chocolate
- 1/2 banana
- 2g of zero/low-calorie sweetener
- 1/3 cup cashews nut - soaked overnight and drained
- 1 tablespoon sugar free maple syrup
Instructions
To make the base:
- Step 1: Line a mini cake tin with baking paper.
- Step 2: Place all base ingredients in a food processor and blend.
- Step 3: Press into bottom of base and up the sides. Use damp hands to help prevent the mixture from sticking.
- Step 4: Set aside.
To make the filling:
- Step 1: Melt coconut oil and cacao butter or white chocolate together. Place in a food processor.
- Step 2: Place all remaining filling ingredients in a food processor and blend until smooth.
- Step 3: Pour over base and place in the fridge to set.
- Step 4: We topped ours with cacao nibs.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
More about Nicole Frain
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