This time of year is filled with candy, cake and cookies and lots and lots of chocolate! I thought it would be a nice change to make something light and nutritious that reminds me of spring!

This raw freezer tart is perfect for company as you can make it ahead and keep it in the freezer until the day you serve it. I like to have recipes for simple, yet sophisticated desserts like this one – something to impress your guests!

Using the gelatin instead of eggs helps bind the ingredients together and also adds nutrition in the form of important amino acids like proline and glycine for skin, mucous membranes and joints.

As always, taste the batter to make sure it is sweet enough for you.

GF Raw Frozen Lemon Banana Tart (SCD, GAPS, Paleo)

Ingredients for Crust

• 1 Tbsp gelatin + 2 Tbsp warm water (where to buy)
• 2 tablespoon raw honey (where to buy honey)
• 2 tablespoon butter or ghee in pieces — room temperature (how to make ghee)
• 1 teaspoon vanilla
• 2 cups almond flour (where to buy almond flour) (how to make almond flour)
• 1 Tbsp coconut flour if needed (where to buy coconut flour)
• 1/2 teaspoon sea salt (where to buy sea salt, spices and extracts)
• 1/2 teaspoon baking soda
• zest of one lemon

Ingredients for Filling

• 3 ripe medium to large bananas
• 1/2 cup coconut cream (from can) (where to buy)
• 1/4 cup coconut concentrate (where to buy Coconut cream concentrate)
• 2 tsp vanilla
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp honey
• 1 Tbsp gelatin mixed with 2 tbsp water
• pinch salt

Equipment

• Food processor (where to buy a food processor)
• 9″ tart pan (where to buy)
• Angled spatula (where to buy)
• Lemon zester (where to buy a lemon zester)
• Lemon squeeze (where to buy a handheld lemon juicer)

Instructions for Filling

1. Add all the ingredients except the gelatin to the food processor and blend together
2. Mix the gelatin and add quickly to the processor and mix together
3. Remove to a bowl and refrigerate until the crust is ready to be filled

Instructions for the Crust

1. Add all the dry ingredients to the food processor except the coconut flour and mix
2. Add the vanilla and honey and mix
3. Mix the gelatin, add to the processor and mix
4. Add the ghee or butter in small pieces while the moving is going
5. If the dough looks too loose for a crust, add some of the coconut flour a small amount at a time
6. The dough does not have to form a ball, but it has to be somewhat firm
7. Remove dough and place in the tart pan that has been greased with coconut oil and lined with greased parchment paper
8. Work the dough from the middle out to the sides with your hands
9. Try to make it as even as possible and build up the sides with both hands as you go around the perimeter
10. Place on a small cookie sheet or freezer safe plate
11. Place in the freezer for 20 – 30 minutes

Putting it all together

1. When the crust is frozen take it out and let it get to room temperature (about 10 minutes)
2. Remove the bottom dropout piece from the sides – but keep the tart on the bottom piece and place on a plate that is freezer safe (or a cookie sheet)
3. Fill with the filling and smooth out with the angled spatula
4. Place in the freezer for at least one hour before serving
5. Enjoy!

Tip: Always remove the sides of the tart pan before filling

Tip: Keep the tart on a flat freezer safe plate or a cookie sheet for stability

Shared at: Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wednesday