Raw Chai Banana Nut Tart
I found this recipe in an old yoga book when I was staying with the Hare Krishna south of Sydney and modified it to be raw, gluten free and better for you; with the use of chia seeds which are packed full of goodness.
Just a 28-gram of chai has 11 grams of dietary fibre, 4.4 grams of protein, packed with omega-3 fatty acids, 18 per cent of the recommended daily intake for calcium, so it make a great source of protein for vegetarians.
The first time I made this recipe I was at the happy Buddha retreats. We needed some kind of sweet to go with Sunday lunch and had heaps of bananas, I found this recipe in my little book and messed with it until it worked. The ladies all loved it and were asking for the recipe, which I have perfected since then so now it works every time.
It's like a Benoffee Pie, only healthy and raw. Enjoy!
1 cup Coconut shredded
1 cup Walnut
1 teasp Vanilla
Put the Nuts, Dates, coconut and Vanilla in a blender and blend till it all comes together (about 4 minutes) stopping every 20 seconds to scrape the sides down. If it is not binding together add about 1 tabsp of water and keep going.
When it resembles a chunky brown dough, it's ready. Scrape it out with a rubber spatula into a 20cm cake tin or a small baking dish and press it down with your fingers so it evenly covers over the whole base.
Put in the fridge while you making the filling...
2 ripe Bananas
1 400ml can Coconut Cream
1 teasp Cinnamon
2 tabsp Coconut or Agave syrup
15 teasp Chia seeds
Put the Bananas into the blender with the syrup, Cinnamon and Coconut cream and blend till smooth paste stopping every 20 seconds to scrape the edges down with a rubber spatula
When it's all blended and a smooth consistency scrape out the mix into a clan blow and add in the Chia seeds then mix through let sit for 15 mins so the chia seeds can soak up the liquid and start to thicken, scrape out the mix on to the base, smooth the top over and put it back in the fridge for at least 2 hours - but over night is better to set fully.