Paleo Plan

Banana, Coconut & Cashew Cream Tart

Recipe compliments of Martha Stewart Whole Living.

Makes 1 tart.

Approximate cooking time: 30 minutes


For shell:

  • 1 1/2 cups whole pecans
  • 1/4 tsp sea salt
  • 1 1/2 cup pitted dates
  • 2 tsp pure maple syrup

For filling:

  • 1 cup raw cashews, soaked overnight and thoroughly drained
  • 1/2 cup water
  • 2 Tbs, plus 2 tsp pure maple syrup, and more to taste if needed
  • 1 vanilla bean, split and scraped
  • 3/4 cup unsweetened shredded coconut
  • 3-4 bananas, ripe but firm


  • Coarsely chop pecans and salt in a food processor.
  • Add dates and pulse until thoroughly combined (15-20 seconds).
  • Add syrup and pulse just until combined (mixture should just barely stick together).
  • Press nut mixture firmly and evenly into a 9" pie plate. Set aside.
  • To make filling, grind nuts to a coarse paste in a blender.
  • Add water, syrup and vanilla scrapings, and blend until smooth, about 5 minutes (scraping sides as needed).  Mixture should be the consistency of thick pancake batter.
  • Set aside 2 Tbs coconut; add remainder to blender, and process to combine.  Pour into prepared shell, spreading evenly.
  • Thinly slice bananas crosswise and arrange in slightly overlapping rows, beginning at edge of tart.
  • Sprinkle with reserved coconut; serve immediately.


  1. Does this tart keep in the fridge? I don’t think my husband and I will finish it in one go.

  2. Maple Syrup is paleo??? I didn’t think so.

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