fresh berries
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5 Minute Fruit Tart With Creamy Banana Filling
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This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don’t worry- you don’t taste it, it just tastes like fruity goodness, but it’s secretly good for you! Paleo, dairy free, and made in five minutes!
Print Recipe 5 Minute Fruit Tart With Creamy Banana Filling This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don't worry- you don't taste it, it just tastes like fruity goodness, but it's secretly good for you! Paleo, dairy free, and made in five minutes! Ingredients Crust- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
Rating: 4.43
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.43
You: Rate this recipe! Ingredients Crust
- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
- In a food processor pulse together ingredients for curst until the mixture sticks together in your fingers when you pinch it. Then press into the bottom of a 8" or 10" tart pan (I line the bottom of my pan with parchment paper for easy removal). If you have time, pop it in the freezer for as long as possible.
- In a high speed blender puree ingredients for filling until smooth then scoop over crust. Top with berries, a drizzle of coconut milk and honey. Note: if the filling starts to get runny, just pop it in the freezer for a few minutes!
Gluten Free Raspberry Cream Pie
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Fun, pretty, and delicious! This gluten free and vegan pie is made with a delicious graham cracker crust. Filled with fresh raspberry filling, and topped with whipped coconut cream and berries.
Print Recipe Gluten Free Raspberry Cream Pie Fun, pretty, and delicious! This gluten free and dairy free pie is made with a delicious graham cracker crust. Filled with fresh raspberry filling, and topped with whipped coconut cream and berries. Ingredients Filling- 5 cups rasberries fresh or frozzen
- 2 cups water
- 4 tablespoons gelatin
- 1 tablespoon maple syrup
- 1/4 teaspoon stevia liquid
Rating: 4
You: Rate this recipe! Info Passive Time 3 hrs. Cook Time 15 mins Prep Time 30 mins Servings people MetricUS Imperial Course Dessert Votes: 3
Rating: 4
You: Rate this recipe! Ingredients Filling
- 5 cups rasberries fresh or frozzen
- 2 cups water
- 4 tablespoons gelatin
- 1 tablespoon maple syrup
- 1/4 teaspoon stevia liquid
- Add all ingredients (except gelatin) to a medium sauce pan and stir.
- Sprinkle gelatin on to the top of berries mixture.
- Let the berry mixture set for 30 minutes or until the gelatin is dissolved and starts to firm up.
- Transfer the sauce pan with the berries to the stove and boil over medium heat for 15 minutes stirring constantly. Let cook until the mixture is slightly thickened and the berries turn into a sauce.
- Pour the berry mixture into a bowl and chill in freezer for 2 hours.
- After the filling has chilled, pour it into the pie shell and chill up to an hour.
- Top the pie with whipped coconut cream and berries. How to make whipped coconut cream: http://paleoglutenfree.com/recipes/paleo-banana-bread-french-toast/