Ingredients
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the crust :
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1 cup rolled oats (not instant)
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1/4 cup unsweetened shredded coconut
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt
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the filling :
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1 can (14oz) full-fat coconut milk (do not use lite!)
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1 ripe banana , mashed
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1/2 cup unsweetened applesauce
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1/4 cup tahini (sesame paste)
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt
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garnish :
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1/4 cup chopped nuts (e.g., walnuts, almonds, pecans)
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Sliced fresh fruit (e.g., strawberries, blueberries, raspberries, kiwi)
Directions
Subtitle: A delicious and healthy dessert inspired by 36 cuisines, made with wholesome ingredients and easy to follow steps!
Description: This scrumptious vegan dessert combines the best of various international flavors into one amazing dish. It’s gluten-free, grain-free, high-fiber, and kid-friendly too!
Ingredients:
For the crust:
– 1 cup rolled oats (not instant)
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon sea salt
For the filling:
– 1 can (14oz) full-fat coconut milk (do not use lite!)
– 1 ripe banana, mashed
– 1/2 cup unsweetened applesauce
– 1/4 cup tahini (sesame paste)
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon sea salt
Optional garnish:
– 1/4 cup chopped nuts (e.g., walnuts, almonds, pecans)
– Sliced fresh fruit (e.g., strawberries, blueberries, raspberries, kiwi)
Instructions:
1. Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on both sides. Set aside.
2. In a food processor, combine the oats, shredded coconut, maple syrup, vanilla extract, and sea salt until well combined and starting to stick together. Transfer the mixture to the prepared loaf pan using a spoon. Use your fingers to press down firmly and evenly on the mixture, creating an even layer about 1/2 inch thick. Bake for 10 minutes.
3. While the crust bakes, prepare the filling. In a blender or food processor, combine all the filling ingredients and process until smooth and creamy. Set aside.
4. Once the crust has baked for 10 minutes, pour the hot filling mixture over the crust. Tap the pan gently to remove any air pockets. Bake for another 40-45 minutes, or until the edges are lightly browned and the center is set.
5. Remove from the oven and let cool completely before slicing. Serve chilled or at room temperature, garnished with optional nuts and fresh fruit.
Serves: 12 (serving size: 1 slice + 2 tablespoons filling)
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 200 | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 10mg | Fiber: 4g | Sugar: 11g
Steps
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1
Done
|
Preheat your oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on both sides. Set aside. |
|
2
Done
|
In a food processor, combine the oats, shredded coconut, maple syrup, vanilla extract, and sea salt until well combined and starting to stick together. Transfer the mixture to the prepared loaf pan using a spoon. Use your fingers to press down firmly and evenly on the mixture, creating an even layer about 1/2 inch thick. Bake for 10 minutes. |
|
3
Done
|
While the crust bakes, prepare the filling. In a blender or food processor, combine all the filling ingredients and process until smooth and creamy. Set aside. |
|
4
Done
|
Once the crust has baked for 10 minutes, pour the hot filling mixture over the crust. Tap the pan gently to remove any air pockets. Bake for another 40-45 minutes, or until the edges are lightly browned and the center is set. |
|
5
Done
|
Remove from the oven and let cool completely before slicing. Serve chilled or at room temperature, garnished with optional nuts and fresh fruit. Serves: 12 (serving size: 1 slice + 2 tablespoons filling) Nutrition Facts (per serving): |
