Ingredients:

Base

Alternate base - I used these 300g Anzac biscuits, coconut oil, dates and maple

(You could also use - 300g gingernut cookies and 100g vegan butter)

Filling

Coconut whipped cream

Important notes

I actually ended up have to add a bit of tapioca starch and put the coconut cream in the fridge to cool and then hand whipped with a whisk, it did not work with an egg beater!

To finish

Loco love caramel bars of choice, sliced (we used chopped up pieces of Peanut Butter Caramel) and shaved Nirvana block.

Method:

1. Set aside a tart tin or small cake tin. It is best to choose one with a removable base for ease, and to lightly grease the bottom and sides. Our tin was 20cm in diameter.

2. Add the first 5 ingredients to a high-speed food processor and pulse until small crumbs form. 

3. Add dates and almond butter and pulse. Add in extra almond butter if the mix isn’t wet enough- when rolled in the palm of your hand it should hold well, but not be so wet it’s sticky. Press into your greased and lined tart tin using a spoon to flatten down firmly. This is a rustic tart, it does not need to be perfect.

4. Freeze the base for 1 hour then carefully remove the base from the freezer and the tart tin. Place in the fridge while you make the caramel. 

5. Soak pitted dates in hot water for 5 minutes then drain well. Add to a food processor with maple syrup, coconut cream, salt, tahini and melted chocolate. Process until very smooth and creamy. Pour onto the base and spread. Then top with a thick layer of sliced bananas.
6. Finally, make the whipped coconut cream.

• Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water.
• Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream. This isn’t always a requirement (if it’s winter and your home is cool). But if it’s a hot day, it always helps to chill your mixing bowl for 30 minutes.
• Scoop out the coconut cream: Open your can/tetra pack of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
• Hand blend with a whisk, fluff up the coconut cream until it is your desired peaking perfection. Add your sweetener of choice and vanilla extract and mix through.
• Then dollop or pipe into the middle of the tart.
  
  7. Top with loco love caramel bars and extra shaved chocolate. Enjoy immediately.