These raw peanut butter banoffee tarts are loaded with gooey peanut butter caramel and topped with fresh bananas. The nutty oat and almond crust provides the perfect contrast in texture to the sticky-sweet caramel. They’re the perfect healthy dessert!

Raw Peanut Butter Banoffee Tarts [Vegan, Gluten-Free]

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Cooking Time



For the Crust:

  • 1 cup almonds
  • 2 cup gluten-free oats
  • 1 1/2 cups Medjool dates (or regular dates soaked in hot water for 10 minutes)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • A pinch of salt

For the Filling:

  • 1/2 banana
  • 1/2 cup peanut butter
  • 1 cup Medjool dates
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Topping:

  • Bananas, sliced
  • Vegan yogurt of choice
  • Raw chocolate, for garnish


  1. Add the almonds, oats, dates, coconut oil, cinnamon, and salt to your food processor. Blend until combined. spoon out the dough and press down into individual tart pans to cover the bottom of the pans and a bit up the rims.
  2. Place the tart pans in the refrigerator while you prepare the filling.
  3. Clean the food processor, then add the banana, peanut butter, dates, vanilla, and salt. Blend until smooth and creamy.
  4. Spoon the caramel mixture onto the tart base, spreading evenly.
  5. Top with sliced bananas, yogurt, and raw chocolate

Nutritional Information

Per Serving: Calories: 578 | Carbs: 83 g | Fat: 26 g | Protein: 14 g | Sodium: 87 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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