My favorite day of the week is, without a doubt, usually Sundays. Sundays are always for slow breakfasts, laying around on the couch, and being lazy with friends. I often find that if I do a lot on Sundays, I don’t feel fully recovered and refreshed for the week. One of my favorite things about Sundays is when we have friends over to visit. Often, I’ll make a batch of cookies or a tart to slice up and serve to our company, partly because I know I don’t need to eat the entire thing by myself! I love sending our guests home with leftovers too, not only to avoid myself eating all of the dessert, but also so they can take a piece of love home through a container of treats.
This tart is completely customizable and can use any sort of dried goods you have hanging out in your cupboards. I really should have added a few dried cherries that I have chilling in the top of shelf of my pantry, but I have a feeling they will get tossed into my next batch of chocolate bark. As you can see, my love for blended, creamy cashews keeps on keeping on in filling of this tart. Also, the graham crackers in this crust can easily be replaced with any sort of vegan wafer or cookie that you prefer, as long as the texture is similar to a graham cracker.
The caramel can be skipped, but why would you? Caramel love forever. Plus it’s made from fruit, so it’s totally healthy, right?
Happy Monday friends! Do something fun, like visit a new bakery after work. That’s my plan!
Find the link to make the date caramel here. Izy’s recipe is the best!
PrintCreamy Dark Chocolate and Caramel Pepita Tart
Ingredients
- For the crust:
- 10 graham crackers
- 3 tablespoons maple syrup
- 1/3 cup walnuts
- 2 teaspoons non-dairy milk
- 1 teaspoon vanilla extract
- For the filling:
- 1 cup cashews (soaked for at least 4 hours and drained)
- 2 bananas (frozen)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- For the topping:
- 1/3 cup dark chocolate (melted with a touch of coconut oil)
- 1/3 cup date caramel (see note with link above on how to make the caramel!)
- 1/4 cup pepitas
Instructions
- Preheat oven to 350 degrees F. Lightly grease a tart pan or pie pan, set aside.
- To prepare the crust: Blend together all crust ingredients in the bowl of a food processor until a thick dough is formed. Press dough into tart or pie pan, covering the bottom of the pan and sides. Bake for 15-20 minutes, or until firm to the touch. Remove from oven and let cool.
- To prepare the filling: In the bowl of a food processor, combine all filling ingredients, processing until smooth. Set aside until crust is cooled. Pour into crust after cooling. Freeze for at least 4 hours, or until filling is set.
- For the topping: Remove tart from freezer and drizzle with melted chocolate and date caramel. Sprinkle with pepitas. Allow to come to room temperate before serving.
The Vegan Cookie Fairy says
Wow, this looks perfect! 🙂
The Frosted Vegan says
Thank you! Love your blog name, by the way : )
Herbivore Triathlete says
This looks absolutely sinful Abby! Love it.
The Frosted Vegan says
It is! But really isn’t that bad for you, sooo 2 pieces it is!
cheri says
I love Sundays too! What a beautiful looking tart. Love the combination of flavors. Will have to try soon.
The Frosted Vegan says
Aren’t they the best? Besides for the whole, going back to work the next day thing!
catherine says
Oh my gosh, this looks totally delicious. Bookmarking for our next dinner party dessert!
The Frosted Vegan says
Yahoo! Enjoy!
Megan - The Emotional Baker says
This sounds amazing! I love the flavors and the ability to customize. Trying this soon 🙂
The Frosted Vegan says
Thanks Megan! It is amazing how much you can just throw whatever you have on there : )
Rachel says
I’m not usually into vegan baking, but this looks and sounds delicious. I might try it to see if it will have me converted!
The Frosted Vegan says
I hope it does!
Katie @ Produce on Parade says
Yuuuumm! Oh my goodness, this looks utterly delightful.
The Frosted Vegan says
Thanks Katie! I have to keep myself from eating a piece every.single.day.
Sandra says
Wow, I am always looking for recipes that involve chocolate and bananas and this definately has got to be made. Thanks for sharing.
The Frosted Vegan says
It’s the best combo, isn’t it??
topwithcinnamon says
NOM! I totally need to try that creamy cashew-banana filling. Thanks for the caramel link-love, friend 🙂
The Frosted Vegan says
Ohh yeah girlfriend! Thanks for stopping by, always love passing along the caramel lurve! : )
terismyth says
Yummo. But how does it taste? I’m curious. Gluten free is the trend these days. I have to get on board. This will be my first try.
Thanks for sharing
The Frosted Vegan says
It is wonderful!