Banana and chocolate is a match made in heaven! Even better when you add caramel.

Vegan Banana Tart With Chocolate Caramel Cream

Vegan Banana Tart With Chocolate Caramel Cream

Vegan, Dairy Free

20cm tart tin with removable bottom.



  • 90g uncontaminated oats* 

  • 90g raw almonds* 
  • 6 tbsp coconut sugar*
  • 1/4 tsp pink salt*
  • 4 tbsp melted coconut oil*

Banana Filling:

  • 150g raw cashews* (soaked 4-6hrs and rinsed) 
  • 160mL coconut cream 
  • 4 tbsp (40g) melted raw cacao butter*
  • 100g banana
  • 3 tbsp maple syrup* 
  • 1 tbsp lemon juice 
  • 1/2 tsp vanilla bean paste
  •  Pinch pink Himalayan salt*  

Chocolate Caramel Filling:

  • 5-6 soft Medjool dates* (100-120g pitted)
  • 120mL coconut cream 
  • 2 tbsp melted coconut oil*
  • 2 tbsp raw cacao powder* 
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp pink salt* 


  • 1 banana
  • Vegan dark chocolate*
  • Coconut Flakes*

*Available at Naked Foods


  1. Preheat oven to 170⁰C. Place all dry ingredients for the crust in a food processor. Process well until it reaches the consistency of flour.
  2. Add melted coconut oil into the food processor and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20mins or until baked through. Once cooled, freeze for 30mins – 1hr.
  4. Blend all banana filling ingredients well on high-speed. Layer over the crust and freeze until set.
  5. Repeat the same process for the chocolate caramel layer. Freeze it overnight.
  6. Remove the tart from the tin and garnish with fresh bananas, coconut flakes, and dark chocolate.

vegan caramel banana chocolate tart recipevegan banana chocolate tart with caramel cream

Have you made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes. 

Minako Umehara – @365cleaneats

Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.