Vegan Chocolate-Banana Cream Tart
A simple sweet and rich creamy vegan way to use up bananas.
Servings 8
Ingredients
- Vegan nonstick cooking spray
- 1 cup pitted dates
- ½ cup dry roasted, unsalted pistachios
- ½ cup gluten-free old fashioned oats
- ¼ tsp salt
- 8 oz silken tofu (half a package), drained and coarsely chopped
- 3 ripe Dole bananas, peeled and coarsely chopped
- ½ cup vegan unsweetened cocoa powder
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp agar agar
- 3 tbsp vegan dark chocolate chips
Instructions
- Spray a 9-inch pie plate lightly with nonstick cooking spray. Pulse dates, pistachios, oats and salt in a food processor until small crumbs form; press into bottom and up sides of prepared pie plate. Wipe out food processor bowl.
- Purée tofu, bananas, cocoa powder, sugar and vanilla extract in the food processor until smooth; transfer to a large bowl.
- Heat agar agar and ½ cup water to a simmer in a small saucepan over medium heat; simmer 3 minutes or until slightly thickened and agar agar is dissolved, whisking occasionally. Whisk agar agar mixture into tofu mixture; spread in prepared crust. Sprinkle tart with chocolate chips; freeze at least 2 hours or overnight.
- Cut tart into 8 slices.