1 cup crystallized ginger pieces
½ cup peanuts
½ cup flaked coconut
1 banana
½ cup silken tofu
1 T + 1 tsp. Cream of Wheat
1 T honey

Chop up the ginger in a small food processor. Add in the peanuts, continue pulsing, and add in the coconut.

Process the mixture until it is a thick and rather cohesive mass. This is now your tart crust.

Work the ginger mixture into two mini tart shells, making sure there is an even layer throughout.

Place the crusts into the refrigerator.

Prepare the Cream of Wheat with ½ cup of water on the stovetop.

Rinse out the food processor, and now use it to blend together the tofu, banana, cream of wheat, and honey until smooth.

Pour this mixture into the ginger tart shells and refrigerate for about one hour.

Makes 2 small tart shells.