No-bake banana, brazil nut and coconut pie

ESERVES 8 PREPARATION TIME 30 MINUTES (+ REFRIGERATION TIME)

1 cup (160g) brazil nuts

180g medjool dates, pitted ½ cup (45g) traditional rolled oats ½ cup (40g) shredded coconut 3 teaspoons powdered gelatine 3 cups (840g) Greek-style yoghurt, at room temperature 2 tablespoons pure floral honey ¼ cup (20g) fine desiccated coconut 2 teaspoons grated lime rind 2 medium bananas (400g) 1 tablespoon lime juice 2 tablespoons passionfruit pulp ¼ cup (10g) flaked coconut, toasted

1. Lightly grease a 23cm round, 3cm deep, fluted tart tin with a removable base. 2. Process brazil nuts, dates, oats and shredded coconut until mixture forms a coarse paste. Press mixture evenly over base and side of tin. 3. Sprinkle gelatine over ¼ cup (60ml) boiling water; whisk to dissolve, making sure there are no lumps. Stir into yoghurt with honey, desiccated coconut and rind. Pour mixture into pie shell. Cover; refrigerate for 4 hours or until set. 4. Slice bananas; gently toss slices in lime juice. Serve tart topped with banana, passionfruit and flaked coconut.