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Vegan Peanut Butter & Chocolate Tart with Roast Banana Ice Cream

Peanut Butter and Chocolate Tart with Roast Banana Ice Cream

4-5 hrs


For the tart base

  1. 100 g organic dates
  2. 75 g organic peanut butter
  3. 200 g organic ground almonds
  4. 75 g extra virgin coconut oil, melted

For the tart filling

  1. 300 g organic peanut butter
  2. 200 ml organic coconut cream
  3. 75 ml coconut blossom syrup
  4. 90 g dark chocolate

For the ice cream

  1. 2-3 ripe organic bananas, around 450 g in weight
  2. 25 g organic coconut sugar
  3. pinch sea salt
  4. 2 x 440 ml cans organic coconut milk
  5. 75 ml coconut blossom syrup


  1. Pre-heat the oven to 170°C (325°F, gas mark 3). Peel and slice the bananas. Place the slices on a baking tray and scatter over the coconut sugar and the sea salt. Toss to combine. Place in the pre-heated oven and roast for 25 minutes, or until the bananas have coloured and started to caramelise. Leave to cool for a few minutes.
  2. Tip the roast bananas, together with any syrup and caramelised bits from the sugar, into a food processor. Add the coconut milk and the maple syrup and blend until smooth. Pour the mixture into an ice cream maker, and churn. Once it has set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15-20 minutes before serving.
  3. Meanwhile, make the base of the tart. Pre-heat the oven to 150°C (300°F, gas mark 2). Place the dates in a food processor and blend until they have broken down into a sticky ball. Add the peanut butter, ground almonds and melted coconut oil and mix together into a dough.
  4. Press the almond and date mixture firmly into the base and sides of a flan dish. Cover with kitchen foil and baking beans and “blind bake” in the pre-heated oven for 20 minutes. Remove from the oven and leave to cool. Trim the edges of the tart with a sharp knife.
  5. For the filling, put the peanut butter, coconut cream and maple syrup in a bowl and stir to combine. Bring a pan of water to a simmer. Reduce the heat to its lowest setting. Put the chocolate pieces in a bowl and place over the pan of hot water. Stir until the chocolate has dissolved, then pour into the bowl and mix with the other ingredients. Pour this mixture into the tart base and then refrigerate until needed.
  6. Serve the peanut butter and chocolate tart in slices, each accompanied by a scoop of the roast banana ice cream.

Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen