Banana, Coconut, and Cashew-Cream Tart (No Bake)

Ingredients

• 1 1/2 cups whole pecans
• 1 pinch coarse salt
• 1 1/2 cups pitted dates
• 2 teaspoons pure maple syrup
• 1 cup raw cashews, soaked overnight and thoroughly drained
• 1/2 cup water
• 2 tablespoons pure maple syrup, and more to taste
• 2 teaspoons pure maple syrup, and more to taste
• 1 vanilla bean, split and scraped
• 3/4 cup desiccated coconut
• 3-4 bananas (ripe but firm)

Directions

1. 1

   Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.

2. 2

   Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.

3. 3

   Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.