- Yield: 8 Servings
- ½ cup (70 g) sunflower seeds
- 2 cups (200 g) gluten-free rolled oats
- ¼ teaspoon fine sea salt
- ¼ cup (60 ml) coconut oil, chilled until very cold
- 2 tablespoons pure maple syrup
- 2 tablespoons ice water
- 2 (14-ounce / 400 ml) cans full-fat coconut milk, chilled in the fridge overnight (so the cream separates and rises to the top)
- Raw caramel toffee
- 2 ripe bananas
- A few squares of dark chocolate (optional)
How to Make It
- Preheat the oven to 375°F / 190°C.
- In a dry skillet over medium heat, toast the sunflower seeds until golden and fragrant, 3 to 5 minutes. Remove from the heat and put the sunflower seeds and the oats in a food processor. Let cool for a few minutes, and then blend on the highest setting until you have a rough, sandy flour. Add the salt, coconut oil, maple syrup, and ice water and pulse until everything is well incorporated and the dough holds together.
- In a 7-inch / 18 cm tart pan, press the dough down firmly over the bottom and up the sides. Prick the dough all over with a fork. Bake the crust for 20 to 30 minutes, until golden and crisp. Let the crust cool completely before filling it.
- Without shaking the cans of coconut milk, open them up and scoop out the cream that has risen to the top. Put it in a bowl.
- Spread a thick layer of raw caramel toffee over the cooled crust.
- Slice the bananas and arrange half the slices in an even layer over the caramel layer. Spread the coconut cream on top, followed by another layer of bananas. Roughly chop or shave the chocolate if using, and sprinkle it over the top. Serve immediately.