Recipe created by Almond Breeze Australia

Serves: 12
Prep Time: 35 Minutes


1 ½ cup (240g) oven roasted natural almonds
2 cups toasted flaked coconut, plus extra to serve
2 medium bananas (150g peeled), plus extra to serve
9 medjool dates, pitted, plus extra to serve

500g dark chocolate (45%), finely chopped
¾ cups Almond Breeze Chocolate Almond Milk

CARAMEL makes 1 ¼ cups
6 medjool dates, pitted
50g unsalted butter
¼ cup firmly packed brown sugar
1 tsp vanilla extract
1/3 cup Chocolate Almond Breeze


1. Invert the base of a 22cm springform pan. Grease and line the base and sides with baking paper
2. BASE Add all ingredients to a food processor and process until finely chopped. Transfer mixture to the prepared pan and press firmly into base and 5cm up the sides. Chill until required
3. FILLING Place chocolate in a medium heatproof bowl. Heat Almond Breeze in a small saucepan over medium heat until just below boiling point. Pour hot Almond Breeze over chocolate. Stand for 1 minute. Stir to melt completely. If not quite melted, place bowl in the microwave in 30 second bursts until smooth. Pour filling into the tart case and chill for 2 hours or until set
4. CARAMEL Add dates, butter, sugar and vanilla to the same food processor and process for 2 minutes until smooth. Transfer mixture to a medium saucepan and warm over medium heat for 1 minute or until caramel colour darkens a little. Set aside at room temperature
5. Remove tart from the pan. Top with extra banana, dates and coconut. Spoon caramel over. Cut tart into wedges to serve