Chocolate and Banana Tarts with Maple Toasted Salted Peanuts
I made these moreish little tarts one evening for friends a while ago now and I’ve been promising to post the recipe for an age – sorry ladies but here it finally is!
By now, you’ll all know that I absolutely adore Eleanor Ozich’s Petite Kitchen blog and collection of recipe books. This recipe is a combination of two of Eleanor’s recipes deliciously combined to create one delectable tart made with nutritious ingredients.
These are the perfect indulgent dessert or afternoon tea treat. Unlike more regular tarts, the base is made with nutritious ground almonds and extra virgin coconut coconut oil. Coconut oil contains predominantly medium chain triglycerides (i.e. fatty acids) and specifically Lauric acid which is well known for its powerful antibacterial properties. Unlike other fats, medium chain triglycerides are sent directly to the liver, bypassing the bloodstream, where they are used for energy.
The filing is the most delicious thing you have ever tasted. I think my favourite part about this recipe is the licking of the bowl after scooping out this chocolaty creamy goodness. Trust me, try it.
I topped the tarts with freshly sliced bananas and a few maple toasted salted peanuts. The peanuts add a lovely crunch and are a delicious combination with the creamy chocolate filling, sweet bananas and nutty base. I served the tarts with freshly whipped cream (whipped up by passing a jar around the table and shaking the jar until you have perfectly whipped cream!). However, thick Greek yoghurt or coconut yoghurt would be lovely also.
Chocolate and Banana Tarts with Maple Toasted Salted Peanuts – recipe adapted from Petite Kitchen
Base – recipe from here
2 cups almond meal (or ground nuts of your choice)
6 Tbsp extra-virgin coconut oil
2 Tbsp honey or maple
A pinch of sea salt
Chocolate Mascarpone Filling - recipe from here
1.5 cups mascarpone cheese
3 tbsp cacao or cocoa powder
3 tbsp honey, maple or brown rice syrup (I used maple syrup)
Topping
Maple roasted peanuts (see recipe here but use peanuts instead of walnuts)
Freshly sliced bananas
To make the base, add base ingredients to a food processor and process until well combined. Press the mixture evenly into 12 greased muffin moulds, including up the sides, and place in the fridge or freezer for at least 2 hours to set. I used silicone muffin moulds, but you could use muffin cases within muffin tins to make them easier to pop out.
Add the filling ingredients to a food processor, and process until smooth. Taste, and then add a little more sweetener if you like. Gently spoon the filling into the bases and spread out evenly.
Place in the fridge to set for at least 2 hours .
When ready to serve, top with fresly sliced bananas and maple toasted salted peanuts. Serve with freshly whipped cream or thick Greek or coconut yoghurt.
Gluten-free
