Banana, Coconut & Cashew Cream Tart

Recipe compliments of Martha Stewart Whole Living.

Banana, Coconut & Cashew Cream Tart
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Banana, Coconut & Cashew Cream Tart

Servings 8

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 380

carbohydrate 53g

protein 4g

fat 20g


  • 11/2 cup(s) pecans
  • 1/4 teaspoon(s) sea salt
  • 11/2 cup(s) dates, pitted
  • 2 teaspoon(s) maple syrup
  • 1 cup(s) cashews raw, soaked overnight and thoroughly drained
  • 1/2 cup(s) water
  • 2 tablespoon(s) maple syrup
  • 2 teaspoon(s) maple syrup to taste
  • 1 whole vanilla bean(s) split and scraped
  • 3/4 cup(s) coconut, unsweetened shredded
  • 4 medium banana(s) 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 inch 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 tablspoons 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.