Chocolate Banana Tarts with Vegan Cheesecake Swirl

Chocolate + Banana + Cheesecake = True Love. Do I need to say more? I am kind of being serious. I feel like there are no words to describe how good this dessert it but I guess I will give it a try.

First of all, I love bananas and I am pretty sure I have a million recipes for some sort of variation of banana bread (sorry/not sorry).

For multiple reasons we have been avoiding eggs in our house. My husband actually can’t tolerate them at all. I am temporarily avoiding them with this elimination diet I am doing. Baking without eggs is hard but baking without eggs and gluten is really hard. I finally decided to start facing my fears and work on some recipes because I know there are a lot of people who can’t eggs and I think my husband is the happiest with this decision.

I have always loved cheesecake brownies and I had the idea to try and make a variation of the classic recipe with some cashew based cheesecake. Well it took a few tries to get the texture of everything right but I could not be happier with how this turned out! It is a great combination of sweet banana, rich chocolate and decadent cheesecake.  

I really liked the size of the individual tarts and it also makes a wonderful presentation. They would be perfect for a small gathering or dinner party.

Enjoy!

Chocolate Banana Tarts with Vegan Cheesecake Swirl

• Author: Jessi Heggan
• Prep Time: 60
• Cook Time: 20
• Total Time: 1 hour 20 minutes
• Yield: 6 1x

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Ingredients

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Chocolate Banana Tart

• 1 Tbsp ground flax, I prefer golden
• ¼ cup water
• ½ cup banana, mashed
• 1/3 cup coconut oil
• ½ cup full-fat, canned coconut milk
• ¼ cup coconut sugar
• 3 Tbsp Buckwheat flour
• 3 Tbsp cocoa powder
• ½ tsp baking soda
• ½ tsp sea salt
• 6 ounces dark chocolate, melted

Cheesecake Filling

• ½ cup raw cashews, soaked and rinsed (see notes)
• ½ cup full-fat coconut milk
• 2 Tbsp maple syrup
• 3 tsp lemon juice
• 3 tsp vanilla extract
• 1/8 tsp sea salt

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Instructions

1. Preheat oven to 350 and grease 6 small tart pans with coconut oil (I use these)
2. Combine the flax seeds and water in a small bowl. Mix and place in the refrigerator for 30 minutes.
3. While that is soaking add all of the cheesecake ingredients to a high speed blender and blend until smooth. Set aside
4. Add the smashed banana, oil, coconut milk, flax mixture and coconut sugar to a food processor and pulse to combine. Add the buckwheat flour, cocoa, baking soda and salt and pulse to combine.
5. Add the melted chocolate and pulse until everything is combined.
6. Divide the batter among the tart pans and then scoop about 2 tablespoons of cheesecake batter on top and use a toothpick or sharp knife to swirl it with the chocolate batter.
7. Bake for 15-18 minutes. Cool completely and then serve.

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Notes

• You can soak the cashews for 6 hours or quick soak them by placing them in a small sauce pan and cover with water. Bring to a boil and then take off the heat and put a lid on the pot and let soak for 1 hour and then strain and rinse.
• I sometimes have additional cheesecake batter. You can store in an airtight container in the refrigerator and top the cheesecake with more or just eat it by the spoonful!