Banana Caramel Tart with Chocolate Crust

Ingredients

• 300 g whole‑grain oat cookies
• 2 tbsp coconut flakes
• 1 tbsp cocoa powder
• 100 g butter
• 300 g Medjool dates
• 300 ml water
• 2 tbsp white almond butter
• 2 tsp vanilla powder
• 1 pinch salt
• 2 Bananas
• 100 ml whipping cream

Instructions

1. 1.

   Crush the cookies in a freezer bag with a rolling pin, then mix in the coconut flakes and cocoa powder. Melt the butter and combine it with the cookie mixture. Press the mixture into a cake pan, firmly pressing it into the bottom and sides. Refrigerate for at least one hour.

2. 2.

   Meanwhile, pit the dates and blend them with water, almond butter, vanilla powder, and a pinch of salt in a stand mixer until smooth.

3. 3.

   Peel the bananas, slice them, and lay the slices over the crust. Spread the date caramel sauce evenly on top. Whip the cream to stiff peaks, pipe it in small dots over the cake, and dust with cocoa if desired.