Peanut Butter & Banana Truffle Tart

Serves6-8 people
Vegans
Peanut Butter & Banana Truffle Tart

This vegan pud is simple, full of bananas, really easy and tastes absolutely brilliant.

10 ratings
layout 1 comment

Ingredients

  • 150g digestive biscuits or oat cakes*
  • 60ml coconut oil, melted
  • 6 ripe bananas
  • 4 heaped tbsp peanut butter (crunchy or smooth)
  • 300g dark chocolate buttons
  • 150ml boiling water, slightly cooled

*Add 1 tbsp brown sugar if you’re using crushed oat cakes in place of digestive biscuits for the base.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Crush your digestive biscuits or oat cakes till you have fine, sand-like crumbs. Melt your coconut oil in a saucepan. Fold it into your crumbs. Press into a round cake or tart tin with a removable base, about 20cm. Make up more crumbs if your tin is on the larger side (for every 75g biscuit/oat cake crumbs you need 30ml melted coconut oil).
2. Set in freezer.
3. Whip the bananas in a food processor or blender with the peanut butter. No blender? Mush the bananas then whip it all up with a spoon and a strong arm. Spread over the biscuit base.
4. Tumble your chocolate buttons into a heat-proof dish set over a saucepan with a shallow pool of boiling water. Swirl the slightly cooled boiled water in with the dark choc buttons. Stir till melted and smooth.
5. Spread over the peanut butter mousse. Set in the fridge. Slice and serve. The mousse is a little gooey and may run a little. It’s brilliant
Shopping List
Add main ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Fashionfixer

Rating

Everyone loved this, it has a fab caramel taste somehow. Delicious

Sophie

Rating