Raw Banana Caramel Tart

For the base:

• 5g of zero/low-calorie sweetener
• 25g hazelnuts
• 20g Brazil nuts
• 40g pecans
• 20g cashews
• 10g shredded coconut
• 1 tablespoon (20g) almond spread
• 20ml sugar free maple syrup or honey

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI or WPC in Salted Caramel
• 1 tablespoon coconut oil - melted
• 30g melted cacao butter or no added sugar white chocolate
• 1/2 banana
• 2g of zero/low-calorie sweetener
• 1/3 cup cashews nut - soaked overnight and drained
• 1 tablespoon sugar free maple syrup

To make the base:

1. Step 1: Line a mini cake tin with baking paper.
2. Step 2: Place all base ingredients in a food processor and blend.
3. Step 3: Press into bottom of base and up the sides. Use damp hands to help prevent the mixture from sticking.
4. Step 4: Set aside.

To make the filling:

1. Step 1: Melt coconut oil and cacao butter or white chocolate together. Place in a food processor.
2. Step 2: Place all remaining filling ingredients in a food processor and blend until smooth.
3. Step 3: Pour over base and place in the fridge to set.
4. Step 4: We topped ours with cacao nibs.