Raspberry Chocolate Chip Nice Cream Tart
Ingredients
Crust:
- 7 pitted medjool dates
- 1 ¼ cup almond flour
- ½ cup cacao powder
- ½ cup shredded coconut
- 1 teaspoon vanilla
- 1 tablespoon coconut oil, melted and cooled
- 2 tablespoons water
- Pinch of salt
Nice Cream:
- 4 frozen chopped bananas
- 1 cup frozen raspberries
- ½ cup full fat coconut milk, shaken
- 1 teaspoon vanilla
Toppings:
- Fresh raspberries
- Mini chocolate chips
Instructions
Crust:
- In a food processor combine dates, almond flour, cacao powder, shredded coconut, vanilla, coconut oil, water and salt.
- Process until dates have broken down and the crust can be pinched together and hold.
- Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.
- Place in freezer for at least 10 minutes to harden.
Nice Cream:
- In a food processor combine frozen chopped bananas, frozen raspberries, coconut milk, and vanilla.
- Blend until there are no chunks and it is nice and creamy.
- Take the crust out of the freezer and add the “nice cream” on top on it, spread it out in one smooth layer and add toppings.
- Place back in the freezer for at least 30 minutes until frozen through.
- Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!
Notes
- To freeze the bananas: slice banana before freezing and freeze them in a single layer on a baking sheet making sure the pieces don’t touch each other.
- A trick for coconut milk: The full fat coconut milk usually separates a but between the thick cream at the top and the liquid. If yours does this, Pour it all into a mason jar and microwave for about 30 seconds to a minute then add a lid on the jar and shake it to combine. Then let it cool to room temperature before adding to the recipe!
Like this recipe? Rate and comment below!