Junk-Food Makeover: Banana, Coconut, and Cashew-Cream Tart

It's hard to believe that this creamy vegan tart has no dairy in it. As one who absolutely loves traditional old-fashioned coconut cream pie (thanks to my mom's old recipe that now my sister makes just as good), this recipe sounds like a positively decadent revision.

Yield: Makes one 9-inch tart

Ingredients

For Filling
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
1 vanilla bean, split and scraped
3/4 cup desiccated coconut
3 or 4 ripe but firm bananas

For Tart Shell
1 1/2 cups whole pecans
Pinch of coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup

Directions
Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.

Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.

Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.

Nutrition Info: Per serving: 309 calories, 19 g fat, 0 mg cholesterol, 37 g carbs, 67 mg sodium, 4 g protein, 5 g fiber

Recipe and photo brought to you by Martha Stewart's Whole Living.