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Happy Easter, A Chocolate Banana Vegan Tart

Happy Holidays to everyone, Easter, Passover or just celebrate that Spring is finally here.  Honestly, it has not really felt like Spring with blustery cold and snow and unfortunately more in the forecast for this week. I see signs of the change of seasons everywhere, flowers popping up, longer daylight, warmer weather trying to take hold.

I often make pie dough and will line a tart pan and freeze, this tart is delicious, no animal products were used in making it but you can easily adapt using cream for the ganache and whipped cream to top it. The ganache was made with dark chocolate, sweetened condensed coconut milk and coconut milk. The whipped topping is made by simply refrigerating a can of coconut milk, the cream will rise to the top and become solid. All you have to do is scoop it out and whip it with sweetener and flavoring.

Chocolate Tart (Vegan)

Pie crust ( use your favorite recipe or commercially prepared)

4 oz dark chocolate (I used vegan chocolate)

1/4 cup sweetened condensed coconut milk

1/4 cup coconut milk (Note: for non vegan or regular ganache use 1/2 cup heavy cream)

1 banana sliced

coconut or regular whipped cream

Toasted coconut (optional)

Place a can of coconut milk in the refrigerator before you begin or even better the night before. The coconut cream will separate from the liquid and you will use that (saving the liquid for another recipe)

Heat oven to 400 degree’s. Place pie dough in 8 or 9 inch tart pan. You are going to blind bake the pie crust, place a sheet of parchment on top and fill the pan with pie weights or beans or whatever you like to use. Bake for approximately 20 minutes, remove parchment and weights and bake for another 15-20 minutes or until golden brown. Remove from oven and let cool. Note: the oven should be quite hot, I baked the first tart shell at 375 and even with pie weights it shrunk down the sides.

Ganache

Heat the coconut milk or heavy cream to scalding. Place the chocolate in a small bowl and pour the hot cream over the chocolate, let sit for 5 minutes and stir until the chocolate is melted and the ganache is smooth and shiny. Pour into the cooled tart shell and refrigerate until set, approximately 1-2 hours or overnight.

To serve

Place sliced banana on top of the chocolate. Scoop the coconut cream from the cold can of coconut milk. Whip with electric mixer adding sugar to taste and flavoring of your choice (vanilla)  or you can add 2 tbs of the sweetened condensed coconut milk that is left from making the ganache. Heat oven to 350 and toast flaked coconut until golden brown, watch it closely it will burn and only takes a few minutes. Spread some of the whipped cream (coconut or other) on top of the banana’s and sprinkle with toasted coconut.

Happy Easter from Percy and Jenna Rose!

18 Comments Post a comment
  1. hocuspocus13 #

    OMG

    That Little Percy is a big ham for the camera

    HAPPY 🌷 EASTER

    To your lovely little family

    April 1, 2018
  2. This is wonderful Suzanne!
    Happy Easter to you as well!

    April 1, 2018
  3. Banana, chocolate and coconut… what a fantastic mix! Looks wonderful Suzanne.
    A very Happy Easter to you, Percy and Jenna Rose! xx

    April 1, 2018
  4. Happy Easter to you Suzanne and those furry lovable pugs! The treats look amazing, too. xo

    April 2, 2018
  5. Chocolate – Banana – Tart– 3 words that definitely belong together Suzanne!! Love the combo. It really look luscious! And love your dear cute bunny-pups! How is Jenna Rose settling in?? And Percy, doing OK?? You’ve got your hands full. hugs friend.

    April 3, 2018
  6. Beautiful! Wish I could taste this. I didn’t know you’re vegan!

    April 3, 2018
    • Thanks Mimi, I am not vegan but limit animal products and have sworn off meat. I would like to be vegan but have a hard time not eating/using dairy products and try to buy humanely if that’s really possible.

      April 3, 2018
      • My problem is dairy and eggs. I can definitely do without meat!

        April 3, 2018
      • Yes me too I have no problem with not eating meat. I buy eggs from a farm small batch sustainable not always available and milk also from a farm I honestly don’t know they are 100% humane they say they are have seen videos of the farms which look good.

        April 3, 2018
  7. Lovely!! I have been wanting to try to make the coconut whipped cream but just never got around to it.The 2 1/2 years with the folks really pushed me into a more Standard American (SAD) Diet, and at the same time, seeing all the illnesses they have, so many have been caused by diet. I need to find my “groove” again! Summer always motivates me!

    April 3, 2018
  8. Very nice and pretty. I do find vegan desserts can be delicious and this certainly looks it!

    April 5, 2018
  9. Cool blog! Check out mine too. You might love it!
    https://theveganartist2017.wordpress.com/
    Be blessed 🙂

    April 6, 2018
  10. What a lovely tart, Suzanne! I saved the recipe for my weekend project. Thank you so much. Have a nice weekend! 🙂

    April 7, 2018
  11. Hi Suzanne. I had been watching for a post from you — yet I still managed to miss this one.
    This sounds so delicious. I wish I could have had it with my morning coffee. I hope you enjoyed the holiday, and that you’re having a wonderful weekend now.
    I enjoyed seeing Percy the Easter-pug and his new sister. Sending you sunshine super hugs, my friend. 🙂

    April 8, 2018
  12. That looks AHHHMMAAAZZING!!! Must make this asap!

    April 9, 2018
  13. So sweet!!

    April 13, 2018
  14. wow!

    May 27, 2018

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