Ingredients
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the crust :
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2 cups gluten -free all-purpose flour (such as Bob's Red Mill)
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1/2 cup tapioca starch
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1/4 cup arrowroot powder
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1/4 teaspoon baking soda
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1/4 teaspoon sea salt
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1/4 cup maple syrup
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1/4 cup almond milk
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1 tablespoon melted coconut oil
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the filling :
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2 ripe bananas (about 1 pound), peeled and roughly chopped
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1/2 cup unsweetened plant-based milk (such as almond, oat, or cashew)
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1/4 cup unsalted raw cashews
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2 dates , pitted and chopped
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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of sea salt
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Pinch of cinnamon or cardamom
Directions
Sub-title: A Delicious and Versatile Dairy-Free Dessert Perfect for Any Occasion!
Description: This vegan Indian spice cake is topped with a creamy cashew filling, making it a perfect balance of sweet and savory. It’s easy to assemble, gluten-free, oil-free, and kid-friendly – everyone will love it!
Ingredients:
For the crust:
2 cups gluten-free all-purpose flour (such as Bob’s Red Mill)
1/2 cup tapioca starch
1/4 cup arrowroot powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup maple syrup
1/4 cup almond milk
1 tablespoon melted coconut oil
For the filling:
2 ripe bananas (about 1 pound), peeled and roughly chopped
1/2 cup unsweetened plant-based milk (such as almond, oat, or cashew)
1/4 cup unsalted raw cashews
2 dates, pitted and chopped
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of sea salt
Optional: Pinch of cinnamon or cardamom
Instructions:
1. Preheat your oven to 350°F (180°C). Prepare two ramekins or tartlet pans by lightly greasing them with non-stick cooking spray or lining each one with a removable bottom parchment paper. Set aside.
2. In a large mixing bowl, whisk together the gluten-free flours, tapioca starch, arrowroot powder, baking soda, and sea salt until well combined. Add the maple syrup, melted coconut oil, and almond milk, stirring continuously until a smooth batter forms.
3. Divide the batter evenly between the prepared ramekins, smoothing out the tops with a wet finger or spoon. Bake for 10-12 minutes or until the edges are set and just starting to turn golden brown. Remove from the oven and let cool completely on a wire rack.
4. While the crusts are cooling, prepare the filling: Place the chopped bananas in a high-speed blender along with the plant-based milk, cashews, dates, lemon juice, vanilla extract, and pinch of sea salt. Blend on high speed until smooth and creamy. If you like your filling extra thick, feel free to strain it through a fine mesh sieve before pouring into the tart shells.
5. Once the crusts have cooled completely, carefully remove them from the ramekins and place them on a serving plate. Fill each crust about three-quarters full with the cashew cream mixture. You can use a small spoon or piping bag to achieve a neat look. Garnish with additional chopped dates, sliced bananas, or chopped nuts if desired.
6. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy!
Note: To make this recipe ahead of time, you can prepare the crust and filling separately and assemble right before serving. Store any leftover filled tartlets in an airtight container in the refrigerator for up to 3 days.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Prepare two ramekins or tartlet pans by lightly greasing them with non-stick cooking spray or lining each one with a removable bottom parchment paper. Set aside. |
|
2
Done
|
In a large mixing bowl, whisk together the gluten-free flours, tapioca starch, arrowroot powder, baking soda, and sea salt until well combined. Add the maple syrup, melted coconut oil, and almond milk, stirring continuously until a smooth batter forms. |
|
3
Done
|
Divide the batter evenly between the prepared ramekins, smoothing out the tops with a wet finger or spoon. Bake for 10-12 minutes or until the edges are set and just starting to turn golden brown. Remove from the oven and let cool completely on a wire rack. |
|
4
Done
|
While the crusts are cooling, prepare the filling: Place the chopped bananas in a high-speed blender along with the plant-based milk, cashews, dates, lemon juice, vanilla extract, and pinch of sea salt. Blend on high speed until smooth and creamy. If you like your filling extra thick, feel free to strain it through a fine mesh sieve before pouring into the tart shells. |
|
5
Done
|
Once the crusts have cooled completely, carefully remove them from the ramekins and place them on a serving plate. Fill each crust about three-quarters full with the cashew cream mixture. You can use a small spoon or piping bag to achieve a neat look. Garnish with additional chopped dates, sliced bananas, or chopped nuts if desired. |
|
6
Done
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Serve immediately or chill in the refrigerator for up to 2 hours before serving. Enjoy! Note: To make this recipe ahead of time, you can prepare the crust and filling separately and assemble right before serving. Store any leftover filled tartlets in an airtight container in the refrigerator for up to 3 days. |
