Recipe: Banoffee Breakfast Tart

Base

3⁄4 cup roasted buckwheat

1 1⁄2 cups Buddha's awakening morning protein ISWARI

3 tbsp coconut oil (solid)

3 tbsp maple syrup

4 tbsp peanut butter

1⁄4 tsp Himalayan pink salt (optional)

Filling

2 ripe bananas

1 1⁄2 cups plant-based yoghurt (christina used vanilla flavoured greek style, but you can use any type as long as it is vegan-friendly)

2 tbsp maple syrup

1⁄2 sachet (3.5g) vegeset (vegan gelatine) - or substitute with agar-agar or other vegan-friendly gelling agent.

Peanut Caramel

3 tbsp peanut butter

3 tbsp maple syrup

1⁄4 tsp Himalayan pink salt

Garnish

2 bananas

1 lemon

20g dark chocolate

Base

1. Add the buckwheat, buddha’s awakening morning protein, coconut oil, maple syrup and salt (if

using) to your food processor and blitz until the mixture forms a light crumb.

2. Add the peanut butter and blend again until the mixture sticks together like a dough between

your fingers (add more peanut butter if the mixture is too dry).

3. Line the base of your tart tin with parchment paper.

4. Press the dough into the base and sides of the tin, flattening and smoothing it out using the

bottom of a flat glass or spatula.

5. Place the dough into the freezer whilst you prepare the filling.

Filling

1. Add the bananas, yoghurt and maple syrup to your blender and blend on high speed until

smooth and creamy.

2. In a separate glass, mix the vegan gelatine with a few tablespoons of the banana yoghurt

mixture. Stir well to combine.

3. Add the banana yoghurt mixture to a saucepan and stir in the gelatine mixture.

4. Allow the mixture to simmer for a few minutes until it begins to thicken. Ensure that you are

continuously whisking to avoid the mixture from sticking to the bottom of the pan.

5. Remove from the heat and pour on top of the cake base.

6. Allow to cool slightly before placing in the freezer to set for 1 hour minimum.

Peanut Caramel

1. Add the peanut butter, maple syrup and salt to a small bowl and whisk until smooth.

2. Set aside in the fridge until you are ready to decorate the tart.

Garnish

1. Add the juice of the lemon to a bowl.

2. Slice the bananas into coins and toss them in the lemon juice. This will prevent the bananas from

oxidising, it will not alter their flavour.

3. Remove the tart from the freezer and the outer cake tin.

4. Arrange the banana coins on top of the tart.

5. Drizzle the tart with the peanut caramel

6. Add chopped dark chocolate on top.

This tart can be stored either in the fridge (up to 3 days) or in the freezer in an airtight container.

By: Christina Leopold

Instagram: @addictedtodates