Banana, Coconut, and Cashew-Cream Tart

Banana, Coconut, and Cashew-Cream Tart

For Filling

  • 1 cup raw cashews (soaked overnight and thoroughly drained)
  • 1/2 cup water
  • 2 Tbsp plus 2 tsps pure maple syrup (and more to taste)
  • 1 vanilla bean (split and scraped)
  • 3/4 cup desiccated coconut
  • 3 or 4 ripe but firm bananas

For Tart Shell

  • 1 1/2 cups whole pecans
  • Pinch of coarse salt
  • 1 1/2 cups pitted dates
  • 2 tsp pure maple syrup
  • Pinch of coarse salt
  • 1 1/2 cups pitted dates
  • 2 tsp pure maple syrup
  1. Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
  2. Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 Tbsp coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
  3. Thinly slice bananas on the bias. Sprinkle with reserved coconut; serve immediately.