Nature’s Banoffee Chocolate Tart

Some of nature’s most delectable basics are the banana, cocoa, and coconut cream.

This is what you will see here. An amalgamation of these three loves, plus a few extras.

Come summer or winter, Banoffee Pie is my favoutrie dessert. With this recipe, I invite you to revisit fond memories of childhood as you sat outside in your tree house, dishing spoonfuls of this divine dessert into your mouth. “Mmmmm,” you may recall saying, because with Banoffee Pie, there just aren’t any words.

I’ll say just one more thing. I won my brother-in-law over into the wholefoods world with this recipe….

Nature’s Banoffee Chocolate Tart
You'll need:

For the base:*
1 ½ cups almond flour
1 cup buckwheat flour
2 Tbsp honey, or 100% maple syrup
4 Tbsp coconut oil, melted
3 Tbsp cold water

For the caramel filling:
150g semi-dried dates, soaked overnight or boiled, then strained
1 cup 100% coconut cream
1 Tbsp coconut oil, melted
1 tsp vanilla essence
1 tsp sea salt
1 banana, sliced finely

For the chocolate topping:
3 Tbsp coconut oil
3 Tbsp 100% maple syrup
3 Tbsp 100% coconut cream
6 Tbsp cocoa powder
½ tsp vanilla essence


To make:

For the base:
Preheat the oven to 180°

Place almonds, buckwheat, honey, coconut oil in a food processor and pulse until the mixture is the consistency of bread crumbs. You may need to scrape down the sides with a spatula part way through. One at a time, add a tablespoon of cold water until the mixture starts to look like dough. Stop the machine, pour the mixture on to the bench, and mould it into a ball.

Place the ball of dough between two pieces of baking paper and press down with your hands to form a disc. With a rolling pin, roll the dough out until it is .5cm thick. Carefully turn the rolled dough over in a greased tart pan. Gently press the dough into the pan, making sure you leave enough dough to fill the corners of the pan.

Place the base in the fridge until it feels chilled, then put the base in the oven for 10 minutes, until golden brown. Take out of the oven and leave until completely cool before adding the caramel filling.


For the caramel filling:
Place dates, coconut oil, vanilla in a food processor and pulse until a smooth paste forms. Add coconut cream and salt, pulse until smooth.

Place the banana slices over the base of the tart, pour over the caramel filling, and place in the fridge for around 30 minutes while you prepare the chocolate topping.


For the chocolate topping:
In a small saucepan gently heat coconut oil, coconut cream, and maple syrup until melted. Do not simmer or boil. Take off the heat and whisk the cocoa powder into the mixture until it is smooth and shiny. Add the vanilla and whisk again.

Take the tart out of the fridge and be careful to pour the chocolate topping over a few different areas of the tart. This will make it easier to spread the chocolate. With a rubber spatula, gently spread the chocolate over the top of the tart, making sure you don’t press down too much on the caramel filling. Return to the fridge and chill until time of serving.


Serve with unsweetened yoghurt or full fat coconut cream


This tart is delicious the first day, even better after a night in the fridge, and even better two days later. It can also be eaten straight from the freezer, as long as you enjoy that texture.

*There will be left over base mixture. You can use this to make shortbread cookies or freeze to use at a later time. Don't feel as though all the mixture needs to be used for one tart.