Vegan Chocolate-Banana Cream Tart
![WEB USE_Vegan_Chocolate_Banana_Tart_0145](/-/media/project/dole/recipe-images/web-use_vegan_chocolate_banana_tart_0145.jpg?h=600&w=1200&rev=27128bd4119744008c97704eb5ddb904&hash=091A9307392F2BFBA167CF4480B2F942)
Ingredients
- Vegan nonstick cooking spray
- 1 cup pitted dates
- ½ cup dry roasted, unsalted pistachios
- ⅓ cup gluten free old-fashioned rolled oats
- ¼ teaspoon salt
- ½ (16-ounce) package silken tofu, drained and coarsely chopped
- 3 ripe DOLE® Bananas, peeled and coarsely chopped
- ½ cup vegan unsweetened cocoa powder
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon agar agar
- 3 tablespoons vegan dark chocolate chips
Directions
- Spray a 9-inch pie plate lightly with nonstick cooking spray. Pulse dates, pistachios, oats and salt in a food processor until small crumbs form; press into bottom and up sides of prepared pie plate. Wipe out food processor bowl.
- Purée tofu, bananas, cocoa powder, sugar and vanilla extract in the food processor until smooth; transfer to a large bowl.
- Heat agar agar and ½ cup water to a simmer in a small saucepan over medium heat; simmer 3 minutes or until slightly thickened and agar agar is dissolved, whisking occasionally. Whisk agar agar mixture into tofu mixture; spread in prepared crust. Sprinkle tart with chocolate chips; freeze at least 2 hours or overnight.
- Cut tart into 8 slices.