Banana and Coconut Cashew-Cream Tart

• 1 1/2 cups whole raw pecans
• Pinch of coarse salt
• 1 1/2 cups pitted dates
• 2 teaspoons pure maple syrup
• 1 cup raw cashews, soaked overnight and thoroughly drained
• 1/2 cup water
• 2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste
• 1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use)
• 3/4 cup unsweetened shredded coconut
• 3 or 4 ripe, firm bananas

1. Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped.
2. Add dates; pulse until thoroughly combined, 15 to 20 seconds.
3. Add syrup; pulse just until combined and mixture sticks together.
4. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.
5. Make the filling: Grind drained cashews to a coarse paste in a blender.
6. Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed.
7. Mixture should reach the consistency of thick pancake batter.
8. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine.
9. Pour into shell, spreading evenly.
10. Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center.
11. Sprinkle evenly with reserved coconut; serve immediately.

pecans, salt, dates, maple syrup, cashews, water, maple syrup, vanilla bean, coconut, bananas

Taken from www.epicurious.com/recipes/food/views/banana-and-coconut-cashew-cream-tart-389745 (may not work)