Chocolate Banana Breakfast Tart

Dessert for breakfast, anyone? Well we’ve got just the thing for you… Decadent and delicious chocolate banana breakfast tarts! Made with a super creamy chocolate filling and topped with fresh banana, crunchy pecans and raw chocolate shards, this is a breakfast so good you’ll go to bed dreaming about it!

This recipe is: Vegan, Gluten-free & Refined sugar-free

Makes: 4

    
For the Crust
 
1 cup oats
½ cup pecans
2 tbsp CHOC Chick cacao powder
2 tbsp maple syrup
2 tbsp / approx. 12 beans CHOC Chick cacao butter, melted
 
For the Filling
 
250g thick coconut yoghurt
¼ cup maple syrup
2 tbsp CHOC Chick cacao powder
 
For the Toppings
 
1 banana, sliced
Crushed pecans
50g CHOC Chick cacao butter
3 tbsp CHOC Chick cacao powder
2-3 tbsp maple syrup or fruit syrup

       

Put all of the ingredients for the crust into a food processor and blend until the mixture sticks together. Remove the mixture and divide into 4 balls (approx. 60g)

Press the mixture into each of the tartlet tins, then place in the fridge to firm up whilst you prepare the filling.

Put the coconut yoghurt, maple syrup and cacao powder into a bowl and mix together until smooth and creamy.

To make the raw chocolate shards, melt the cacao butter in a bowl over a pan on a low heat. Add the cacao powder and maple syrup and stir with a metal whisk. Pour into a small tin or tray and freeze for 10-15 mins. Once solid, break up the chocolates into shards.

Spoon 2-3 heaped tbsp of filling into each of the tartlet cases before serving, then top with sliced banana, pecans and raw chocolate shards.

Serve immediately, and enjoy.

Leave a comment

Please note, comments must be approved before they are published