Sugar free, gluten free and vegan.
Serves: 8 tartlets 10cm
Time: 4 hours sauce + 1h30min
Ingredients for crust
2/3 cup dried dates (to soak) (or 1/3 cup brown sugar)
1 cup rolled oats (gluten free if you wish)
1 cup Brazil nuts (or another nut)
1 pinch of salt
4 tablespoon water
Ingredients for filling
5 medium bananas
Ingredients for covering
2/3 cup dried dates (to soak)
1 teaspoon powder cocoa
1 teaspoon natural vanilla extract
1 pinch of cinnamon, cloves and cardamom (optional)
1 pinch of salt
1/3 cup water (adjust if necessary)
Directions for crust
Soak the dates for a few hours or boil quickly - soak separately the dates that will be used for the cover.
Grind the oats in a blender until it becomes a flour. Reserve.
Grind the nuts in a blender until they become almost a flour. Reserve.
Mix the oat flour and nuts obtained and add the salt.
Drain the dates and blend it with 4 c.s. of water using a food processor.
Mix all ingredients.
Assemble the tarts leaving the crost with a thickness of 0.5 to 1 cm.
Directions for filling
Cut the bananas into slices in length. Cut into smaller pieces and arrange over the crust. The pieces should be very close together.
Bake the tarts in 170°C for about 30 minutes, or until necessary
Let cool before unmolding them.
Directions for covering
Discard the water from the sauce of dates and blend them with the remaining ingredients in a food processor. Should be a smooth cream.
With the tartlets already baked, add the covering and garnish with nuts, mint leaves, dried fruit and what else the imagination creates.