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Almond & Medjool Date Tart

Almond & Medjool Date Tart: Decadent Yet Guilt-Free Delight

Indulge in this Almond & Medjool Date Tart, a healthier dessert choice that's vegan, gluten-free, and refined-sugar-free.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour Substitute with ground almonds or any nut flour as needed.
  • 1/4 cup Maple Syrup Agave syrup or nut butter can be used for a sugar-free alternative.
  • 3 tablespoons Water Adjust based on almond flour absorbency.
For the Filling
  • 1 cup Medjool Dates Other date varieties can be used, but expect alterations in sweetness.
  • 1 cup Coconut Milk Substitute with whole milk or high-fat nut milk, adding cornstarch for thickness if needed.
  • 1 tablespoon Cornstarch Consider arrowroot or tapioca starch as alternatives.
  • 1 teaspoon Vanilla Extract Pure almond extract can also be used.

Equipment

  • mixing bowl
  • tart pan
  • high-speed blender
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the crust by blending almond flour, maple syrup, and water until clumpy. Press mixture into tart pan.
  2. Bake the crust in a preheated oven at 350°F for 10-15 minutes until golden brown.
  3. Blend Medjool dates, coconut milk, vanilla extract, cornstarch, and a pinch of sea salt until smooth.
  4. Pour filling into the slightly cooled crust and spread evenly. Jiggle to settle.
  5. Bake filled tart for 35-45 minutes until set. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
  6. Serve sliced tart, optionally sprinkling crust crumbles on top.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 50mgPotassium: 250mgFiber: 5gSugar: 12gCalcium: 4mgIron: 6mg

Notes

Ensure crust holds together when squeezed; adjust water if too crumbly. Allow cooling before refrigerating for best texture.

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