What makes these banoffee tarts raw and no-bake?

The crust is made from blended almonds, oats, and dates, and the filling uses fresh banana and peanut butter, all prepared without any baking or heat.

Can I use regular dates instead of Medjool dates for this recipe?

Yes, if using regular dates, soak them in hot water for about 10 minutes to soften them before adding to the food processor for the crust and filling.

How do I ensure the crust holds its shape in the tart pans?

After blending, press the crust mixture firmly into the tart pans, ensuring it covers the bottom and a bit up the rims, then refrigerate them while preparing the filling to help them set.

Can I substitute the peanut butter or almonds in this recipe?

For the peanut butter, you could try almond butter or cashew butter. For the almonds in the crust, other nuts like walnuts or pecans could work, or use more oats for a nut-free option.

How should I store leftover Raw Peanut Butter Banoffee Tarts?

Store these tarts in an airtight container in the refrigerator for up to 3-4 days. They are best enjoyed fresh due to the banana topping.

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

JH By: Jess Hoffman

Author Bio

Global comfort food in a bowl. Hi, i'm Jess! I love eating clean and the positive... Read More

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Close-up of a raw peanut butter banoffee tart, featuring a golden crust, creamy light brown filling, topped with sliced bananas, a dollop of white vegan yogurt, and dark chocolate shavings.

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

578

4-6

Dairy Free

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!

Ingredients You Need for Raw Peanut Butter Banoffee Tarts [Vegan, Gluten-Free]

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

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

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.
Place the tart pans in the refrigerator while you prepare the filling.
Clean the food processor, then add the banana, peanut butter, dates, vanilla, and salt. Blend until smooth and creamy.
Spoon the caramel mixture onto the tart base, spreading evenly.
Top with sliced bananas, yogurt, and raw chocolate

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.