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


  1. Coarsely chop pecans and salt in a food processor.
  2. Add dates and pulse until thoroughly combined (15-20 seconds).
  3. Add syrup and pulse just until combined (mixture should just barely stick together).
  4. Press nut mixture firmly and evenly into a 9" pie plate. Set aside.
  5. To make filling, grind nuts to a coarse paste in a blender.
  6. 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.
  7. Set aside 2 Tbs coconut; add remainder to blender, and process to combine.  Pour into prepared shell, spreading evenly.
  8. Thinly slice bananas crosswise and arrange in slightly overlapping rows, beginning at edge of tart.
  9. 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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