This tart is absolutely decadent and delicious. It’s perfect for a special occasion and no baking is required.

Crust
300g almonds
1 teaspoon of cinnamon
45g maple syrup
10g coconut oil
pinch of salt

Caramel filling
400g raw cashews
150mls water
50g tahini
100g coconut sugar
100g dates, pitted
85ml lemon juice
1 teaspoon of vanilla essence
100g coconut oil
1/2 teaspoon of salt

Topping
3 bananas, sliced
Non-dairy whipped cream of your choice.

Method
First line a 9.5inch non-stick tart tin with a removable base. Line the tin with parchment paper.
Next put the almonds, cinnamon and salt in a food processor until you get almond meal, then add the oil and maple syrup and process until it just holds together.
Put the mixture into the tin, then spread it out and begin to press into the sides first and then the base until it’s compressed evenly. Put it in the freezer and make the filling.
Put the cashews, water, coconut sugar, dates, lemon juice, salt in a high speed blender until smooth. Then add the tahini and coconut oil and blend again for 15-30 seconds to incorporate.
Remove the tart shell from the freezer and add the caramel filling. At this point you can leave it in the freezer until ready to finish with bananas and whipped vegan cream.
An hour before serving, remove from the freezer and cover with sliced bananas and decorate with the vegan cream.
Enjoy this decadent dessert!