It’s already Wednesday, hooray! Having that Monday off at the beginning of the week really helps move things along, right? Let’s make Mondays off a thing, 4 days is enough in a work week and 3 days seems perfect for a weekend. How did you live up your holiday weekend? We spent a lot of time outside grilling, drinking beer with friends, and soaking in time with my family, perfection. I usually send a few desserts home with my parents when they come to visit, but I kept these mini banana espresso tarts all to myself this time (they would melt on the way home, you know?). I actually haven’t shared these with anyone outside of my boyfriend, so I’ll just keep on eating these straight out of the fridge with no plate to catch the crumbs until they are all gone.
I usually try to mask the banana part of my desserts, usually since they are being blended into a dough or used as an egg substitute, but when I whipped together these tarts, I knew I had to keep them just they way they are. I loved that these required no baking, no toasting, none of that business. Just whir everything together, pop them in the freezer and voila, they are ready! If you don’t have espresso powder strong coffee would do the trick, or feel free to sub in cocoa powder to add another layer of chocolate in there. Either way, we are entering into no bake dessert territory with the weather here (80 degrees in an old house can feel way hotter!), so I expect these to be in heavy rotation come this summer!
- For the crust:
- 1 1/2 cups walnuts
- 1/4 cup maple syrup
- pinch of salt
- For the filling:
- 2 bananas (frozen)
- 2 teaspoons vanilla extract
- 2 tablespoons espresso powder
- 2 –3 tablespoons maple syrup
- Sliced bananas
- Melted dark chocolate
- Extra espresso powder
- Grease 6 cups of a muffin tin, set aside.
- In the bowl of a food processor, combine the crust ingredients and pulse until fine. If mixture does not come together easily, add a bit more maple syrup. Once mixture is ground fine, line the 6 cups of the muffin tin with the crust, pressing into the bottom and sides of the cups. Place in freezer while preparing the filling.
- Rinse out the food processor and replace. Place filling ingredients into the bowl of the processor and process on low until smooth. If mixture does not come together easily, add a bit of almond milk to get the mixture going. Once mixture is smooth, pour filling into prepared crust cups. Freeze for at least 4 hours. Top with melted chocolate, sliced bananas and sprinkle with espresso powder.