Raw Banana Chocolate Tarts.

These Raw Banana Chocolate Tarts make an awesome dessert or a luxurious breakfast because  it is a really tasty combination and the filling is so rich and smooth. This tart consists of a raw, nutty crust filled with a creamy avocado chocolate mousse and topped with banana slices, melted chocolate and toasted coconut flakes. All my favorite flavors in one.

These nutrient dense tarts are relatively easy to make, but you have to keep in mind that they need to be refrigerated for at least 2 hours to harden. You can also make mini versions of these tarts as a delicious in between snack. Just use a mini-muffin tin instead of tart pans.


Ingredients (4portions):

  • 1 cup coarsely ground pecans
  • 3-4 Medjool dates
  • 1/2 cup cacao powder
  • Pinch Himalayan salt
  • 1 tsp vanilla extract


  • Just blend all the crust ingredients until they clump together, then press into your tart pans and refrigerate minimum two hours.



  • flesh of 2 ripe avocados
  • 1/2 cup cocoa powder
  • 1/4 cup pecan milk (homemade)
  • 1 tsp. pure vanilla extract
  • Pinch Himalayan salt
  • 2 tbsp. Agave syrup


  • Just blend all the ingredients until completely smooth.
  • Put in a piping bag and refrigerate for minimum 1 hour, before filling the tarts with it.


  • Remove the tarts from the pans, fill with the chocolate mousse.
  • Slice a banana and place the slices on top of the chocolate mousse.
  • Place some coconut  flakes in a large skillet and cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.
  • Melt some chocolate in a small pan au-bain-marie. (skip this step if you want it to be an entirely raw recipe)
  • Sprinkle the coconut flakes over the bananas and drizzle some chocolate over the tarts.
  • Keep refrigerated until ready to serve.

raw banana chocolate tarts