Chocolate Banana Chai Tart

Yes, you read that correctly — Chocolate. Banana. Chai. Tart. I know its technically Pi day, but a tart is just basically a pie without a top right? so.. like an open face pie, or a scandalous topless pie? Since 3.14.. etc, really has nothing to do with pie anway, I’m just rolling with this one. This recipe was developed by Rachel Strum and featured in last year’s Fall issue of Go Gluten Free. Its creamy + decadent.. just the way a topless pie should be. If all this pi, math stuff is over your head (or just not your thing), you can just celebrate the sweet little overcast + rainy morning we had here in SoCal. Whatever it takes to get this treat on your plate!

prep time: 1 hour

bake time: 30 minutes

vegan + gluten free + soy free



1 cup buckwheat flour

1 cup blanched almond flour

¼ cup cold coconut oil

¼ cup raw cacao or cocoa powder

½ teaspoon salt

¼ cup maple syrup


2 cups coconut milk

2 very ripe bananas, mashed

2 teaspoons agar agar powder

¼ cup sugar

1 cup water


8 cardamom pods, crushed

4 cinnamon sticks

1 vanilla bean, scraped

2 – 4 thin slices of fresh ginger

½ teaspoon fennel seeds

⅛ teaspoon black pepper

⅛ teaspoon ground clove


Preheat the oven to 375ºF and position a rack in the center of the oven. Sift together buckwheat flour, almond flour, salt, and cacao powder. Combine ingredients into a food processor and add in the maple syrup and cold coconut oil. Pulse until everything is combined and crumbly dough is formed, about 60 seconds. Place dough in the center of a 9.5” round tart pan and slowly press the crumbs into the bottom and sides of the pan until there is an even layer of crust. Prick the crust with a toothpick or fork and set in the freezer for 5-10 minutes or until the dough is firm. Bake for 8-12 minutes, until it is firm. Set aside and allow to cool completely before adding filling.

Place the coconut milk in a saucepan over medium heat and whisk in the banana mash until fully incorporated. Add in Masala Chai spice mix and sugar, stirring every few minutes as to avoid the milk from scalding. Once the mixture comes to a boil, adjust heat to low and allow to cook for 2-3 more minutes before removing the saucepan from the heat. Pour the coconut milk through a strainer and allow to cool in the refrigerator while making the agar agar mixture. Place 1 cup of cold water into a saucepan along with agar agar powder. Bring to a boil whisking every 30-60 seconds. Once powder is absorbed and the mixture begins to bubble, remove from heat and slowly incorporate into cooled coconut milk mixture.

Slowly pour the filling into the baked tart shell and spread it into an even layer. Place the tart back into the refrigerator and cool until the filling has set, about 15-20 minutes. Serve with sweet whipped coconut cream, whipped cream, or ice cream and top with shaved chocolate or cacao nibs.

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