Choc Nana Peanut Raw Vegan Tarts

Yummy & delightfully easy to make! Trust me you will not regret having a stash of these in your freezer to impress your next dinner guests. Also they are healthy enough for breakfast – you gotta love that!


Author: Tina Khoury (The Barefoot Housewife)
Category: dessert



Makes 4 tarts 8cm in diameter

base I cup of Medjool dates (approx 6 dates)
1/2 cup raw almonds
1/2 cup activated buckwheat
(this is buckwheat that has been soaked, washed, rinsed & dehydrated at a low temperature). I use Loving Earth Organic Activated Buckinis as I don’t own a dehydrator, but you could easily make your own. If you can’t get this just replace it with more raw almonds.
3 tbs raw cacao powder
Filling 1 cup of washed & drained cashews that have been soaked overnight.
1 very ripe banana (approx 1 cup)
3 x Medjool dates
3 tbs melted coconut oil
2 tbs peanut butter
2 tbs raw cacao powder
pinch of sea salt


  1. Blitz the base ingredients in your food processor or high-speed blender until your mix sticks together, taking care not to over blitz. Press into the base & sides of your tart cases. I greased mine with a little coconut oil. Then pop into the freezer while you make the filling.
  2. Blitz in your food processor or high-speed blender until smooth. Fill your tart shells & chill in the freezer until set. Top with your favourite melted chocolate & chopped dry roasted peanuts.

Let me know if you give this super easy raw vegan tart a try by tagging me on Instagram

Tina xo