Creamy Dark Chocolate and Caramel Pepita Tart



  • 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


  1. Preheat oven to 350 degrees F. Lightly grease a tart pan or pie pan, set aside.
  2. 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.
  3. 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.
  4. 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.