1 can full fat coconut milk (NB it won't work with reduced fat)
2 ripe bananas
Juice of ½ a lime
1 tsp ground ginger
2 tbsp honey or brown rice syrup
2 tbsp coconut oil
8 medjool dates, destoned
3 tbsp almond butter
1 tsp lemon juice
1 vanilla bean (or ½ tsp vanilla essence)
1 tbsp icing sugar or 2 tsp stevia
1. To make the base, place the oat cakes and ginger in a plastic bag and crush with a rolling pin. Melt the coconut oil in a pan and add the syrup. Then combine with the crushed oatcakes in a bowl and mix well. Press into small ramekins or tart cases and refrigerate for around 30 minutes.
2. In the mean time, make the caramel by adding the pitted dates to a bowl, pouring boiling water over the dates and leave for 5-10 minutes. Drain the dates and add to a food processor with the nut butter, lemon juice and vanilla. Process until smooth.
3. When the bases have set, spread the caramel over the tarts and add sliced banana to each.
4. To make the coconut whip, open the can and carefully remove the solid coconut from the liquid (this is what you’ll use). Add the stevia or icing sugar and using a whisk, whip up until creamy. Divide among the tarts. Refrigerate and serve.