What you need:

For the base: 

  • 200g ground almonds
  • 120g pecans, ground to a flour
  • 3 to 4 tbsp maple syrup
  • 3½ to 4½ tbsp coconut oil, melted
  • Pinch of salt
  • 1 tsp vanilla
  • One ripe banana, chopped, for layering and one more banana, chopped for topping 

For the chocolate layer:

  • 150g dark chocolate, finely chopped
  • 125ml plant based cream (soy or coconut)

For the caramel layer:

  • 12 soft and squidgy Medjool dates, pitted and chopped
  • 3½ tbsp Meridian Banoffee Pie Almond Butter
  • Plant-based cream, until you achieve desired texture (We used 6 tbsp soy cream, but can also use coconut cream)
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • Pinch of salt (to taste)

For the topping:

  • 30g melted dark chocolate
  • Vegan whipped cream or vanilla coconut yoghurt (you can also make whipped coconut cream by beating the solid part of two tins of coconut milk with maple syrup and vanilla, to taste)


  1. Start by stirring together all ingredients for the base until combined - if the mixture is a little dry, add the extra coconut oil. Press into the bottom of a loose-bottomed tart tin and place in the fridge to set for 20 minutes. 
  2. Now, make the chocolate layer. Gently heat the cream until warm but not boiling. Add the chopped chocolate, then cover and leave to stand for a few minutes. Stir until smooth and melted, then pour over the tart base. Let set for a few hours.
  3. Next, make your caramel. Blend he dates until they form a paste. Add all other ingredients, then blend again, adding the cream one tbsp at a time until you achieve desired consistency. Spread over the chocolate, then scatter over the banana. Top with the cream, then scatter over the extra banana and drizzle over the chocolate. Serve immediately. 
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