ORGANIC AND GLUTEN FREE RAW BANANA AND CARAMEL TART September 28 2013

ORGANIC AND GLUTEN FREE RAW BANANA AND CARAMEL TART

BASE:

2 cups of pecans soaked for 2 hours and rinsed (or almonds soaked for 8 hours and rinsed);

1/2 cup pitted dates;

2 tsp cinnamon.

Blend and press into a 22cm round or square springform cake tin or pie dish.

Refrigerate for one hour or so.

FILLING:

2 cups of cashews soaked for two hours and rinsed;

1 tablespoon of lemon juice;

2 ripe cavendish bananas;

1 teaspoon vanilla extract or essence

Blend for 3 minutes or until smooth.

1/4 cup coconut butter or oil.

Blend for 1 minute.

Pour into tin, over the base.

Put in fridge to set.

CARAMEL TOPPING:

1/2 cup of pitted dates;

1/2 cup of chai tea (use the hot liquid).

Combine and soak for 1/2 an hour.

Blend roughly in blender.

Place topping onto tart filling.

Place several pecans on too too.

Cover and store in fridge.

Serves 8. Yes it is high in calories and fat. It is what I call a better bad choice. You wouldn't eat this everyday, but compared to a cream cake, it is gluten-free and yummy!!

All nuts are about equal in terms of calories per gram, and in moderation, are all healthy additions to any diet. Their mix of omega-3 fatty acids, protein, and fibre will help you feel full and suppress your appetite.