Ready for a sneak peak recipe from my cookbook that I announced last week here? I thought so… I’ve got a fabulous raw dessert recipe for you today {from my cookbook EATING CLEAN} and it’s free of gluten, dairy, soy, eggs, refined sugar and grains!

Chocolate, coconut and bananas like you’ve never seen them before. Trust me. You’re going to love this.

This is one of my favorite desserts to make- it’s super easy (raw means no baking involved) and looks beautiful when served for any occasion. I created this recipe last summer when I was in the mood for serving something sweet to my family at the shore. The ingredients are simple and the flavor is out-of-this-world. You’ll be pleasantly surprised that there aren’t any inflammatory ingredients in this recipe (or any recipe in my book).

This is just 1 of over 200 recipes in my cookbook that are delicious and satisfying–not restrictive! When you pre-order my NEW COOKBOOK HERE from one of these online retailers you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook when you enter your purchase code on my landing page! Trust me, Detox is not what you think. All the recipes in this book, including the recipe below, are detox-approved. I can’t wait to hear what you think about this dessert…it’s so yummy. Enjoy!


Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Easy Raw Chocolate Coconut Banana Tart with Grain-Free Pie Crust {Gluten-Free, Vegan, Paleo}
Serves: 9
Vegan Chocolate Dessert Paleo
Free of gluten, dairy, soy. Vegan, Paleo.
Author: Amie Valpone
Recipe type: Entree





Make the Crust:

  1. Place the almonds in a food processor and process until coarsely chopped. With the machine still running, add the dates, water, vanilla and salt until it forms a sticky dough. Stop the machine and scrape down the sides as needed to help the almond mixture process easily to form a doughlike consistency.
  2. Firmly press the crust mixture into a parchment paper-lined 8x8 inch baking or tart pan to form a thick crust on the bottom and up the four sides of the pan.

Make the Tart:

  1. Combine the bananas, coconut milk, cocoa powder, vanilla and honey in a blender; puree until smooth. Pour the mixture over the pie crust. Sprinkle with the almonds and cacao nibs. Cover with wax or parchment paper and freeze for at least 8 hours or overnight.
  2. Thaw the tart on the counter until it's soft enough to cut into 9 squares, at least 45 minutes. Store leftover squares in a sealed container in the freezer for up to 4 days.
Nutrition Facts
Easy Raw Chocolate Coconut Banana Tart with Grain-Free Pie Crust {Gluten-Free, Vegan, Paleo}
Amount Per Serving
Calories 429 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Sodium 10mg0%
Potassium 741mg21%
Carbohydrates 40g13%
Fiber 9g38%
Sugar 21g23%
Protein 11g22%
Vitamin A 66IU1%
Vitamin C 6mg7%
Calcium 134mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


p.s. Join me in NYC on January 18th from 6:30-8:30 for my intimate cooking class and dinner ‘So Fresh and So Clean’ at Exhibit C in downtown Manhattan.

We’ll be making delicious fresh and whole food recipes and then we’ll enjoy eating everything we make. Space is very limited; this is an intimate event so that I’m able to give one-on-one guidance to each person. 

All recipes are plant-based and free of gluten, dairy, eggs, soy and refined sugar.

Looking forward to seeing you there!


Eating Clean Mark Hyman Cookbook


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Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

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  1. 5 stars
    Wow, I’d love to toss some raw cacao nibs on top of that bad boy! Thanks for this lovley article!


    Nancy @