This Paleo Banoffee Tart, AKA banana cream pie with toffee-like coconut nectar syrup is the perfect summer dessert, because it requires NO baking in the oven. There are multiple steps for making this tart, but nowadays, it seems like people have more time in the kitchen to spare! Don’t let the instructions intimidate you.

This version a spin off the Ace Hotel’s banoffee pie, which traditionally includes a flakey pie crust, a thin chocolate layer, banana cream filling and topped off with bananas and whipped cream. The first time I tried this in 2014 at my cousin’s wedding I was hooked! I think I ate 5 mini hand pies to myself. Don’t judge.

But back to the tart – it’s gluten-free, paleo, low in sugar and contains no added sugar other than a touch of maple syrup. The banana cream filling paired with chocolate, coconut cream and coconut nectar is so good! And the date and macadamia nut crust adds texture and sweetness to balance everything out.

So, give it a try and tag me on Instagram and Pinterest @fullasamother – I’d love to see your creations and am eager to hear your feedback!

Have a fun and safe weekend, friends! And don’t forget to wear a mask in public!

XO,

Jasmine

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Cashew Milk

Vital Proteins Grass-fed Gelatin

Maple Syrup

Pure Vanilla Extract

Sea Salt

Hu Kitchen Dark Chocolate Chips

Almond Flour

Paleo Banoffee Tart

Jasmine

Print Recipe Pin Recipe

Course Dessert

Cuisine dessert, gluten-free, paleo

Servings 6 servings

Equipment

9" Tart pan
Food processor
Small sauce pan

Ingredients

Banana custard
2 cups cashew milk or milk of choice at room temperature
1 tbsp grass fed gelatin
2 egg yolks beaten in a small bowl
1 overripe large banana mashed
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/8 tsp sea salt
1 cup semi-sweet or dark chocolate chips melted
2 small bananas cut into thin slices for garnish
Coconut nectar syrup for garnish
Coconut whipped cream for garnish
Tart
10 whole medjool dates pitted // if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain
1 cup raw macadamia nuts or sub other nut, such as pecan or almond
1 cup almond flour
1/4 tsp sea salt

Instructions

For the banana cream filling:
In a small bowl, add ½ cup of cashew milk and slowly add gelatin using a whisk to combine. Ensure there are no lumps and allow the gelatin to set for 4-5 minutes.
In a small saucepan over medium low heat, add remaining 1 ½ cups of cashew milk and beaten egg yolks and whisk to combine. Allow the milk to lightly simmer for 2-3 minutes, but do not over boil. Add mashed banana and mix with whisk to combine for another minute.
Remove the pot from the stove and using a large (heat-proof) bowl and a fine mesh sieve, strain the liquid mixture until all the liquid has been transferred. Discard the contents in the sieve.
Add maple syrup, vanilla extract, sea salt to the bowl and whisk to combine. Finally add the gelatin mixture and whisk to combine and ensure there are no lumps.
For the tart:
For the tart crust, add dates, macadamia nuts, almond flour and sea salt to a food processor, then blend until the tart dough forms a paste-like texture. It will look similar to the consistency of a Lara bar, if you’ve ever had one.
Transfer the ‘dough to a 9” fluted tart pan and distribute the dough evenly around the pan, and be sure to push the dough up to the side walls.
For the chocolate chips, place in a heat-proof bowl and microwave 30 seconds at a time using a rubber spatula to mix and continue to heat in 30-second intervals until the chocolate chips start to melt. Transfer the mixture to the tart pan and spread evenly across the bottom of the tart. Refrigerate for 5 minutes, until the chocolate hardens.
When the tart is ready, add the banana custard to the tart shell and transfer to a cookie sheet large enough to keep the tart flat in the fridge.
Refrigerate for at least 2 hours or until the custard is set.
When the tart is ready, remove from the fridge and garnish with freshly sliced bananas and drizzle coconut nectar over the bananas. Serve with coconut whip cream!
Store in a container and refrigerate for up to 2 days.

Keyword banana cream pie, dessert, gluten-free, paleo