Vegan Chocolate-Banana Cream Tart

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

1. 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.
2. Purée tofu, bananas, cocoa powder, sugar and vanilla extract in the food processor until smooth; transfer to a large bowl.
3. 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.
4. Cut tart into 8 slices.

    

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