Go Back
–+ servings
Almond & Medjool Date Tart

Delicious Almond & Medjool Date Tart to Satisfy Your Cravings

Delight in this Almond & Medjool Date Tart, a vegan, gluten-free dessert that satisfies cravings without guilt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 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 a gluten-free and grain-free base that adds a rich, nutty flavor.
  • 1/4 cup Maple Syrup natural sweetener for the crust; can swap with agave syrup if needed.
  • 3-4 tablespoons Water helps bind the crust; adjust for desired texture.
For the Filling
  • 2 cups Medjool Dates brings incredible sweetness and caramel-like flavor.
  • 1 cup Coconut Milk use full-fat for best creamy texture.
  • 1 teaspoon Vanilla Extract elevates the overall flavor profile.
  • 1/4 teaspoon Sea Salt rounds out sweetness and enhances flavors.
  • 2 tablespoons Cornstarch acts as a thickening agent; can substitute with arrowroot starch.
For the Topping
  • 1 cup Reserved Crust Mixture crumbled over the filling for a delightful streusel finish.

Equipment

  • Mixing Bowl
  • tart pan
  • High-speed blender
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine almond flour, maple syrup, and just enough water until a cohesive dough forms. Press into an 11-inch tart pan, creating a firm base. Reserve some dough for streusel topping.
  2. Preheat your oven to 350°F (175°C) and bake the crust for about 12-15 minutes or until golden brown. Allow cooling slightly on a wire rack.
  3. In a high-speed blender, combine Medjool dates, coconut milk, vanilla extract, sea salt, and cornstarch. Blend until smooth and creamy.
  4. Pour the filling into the cooled crust, spreading evenly. Bake for approximately 30-40 minutes until set but slightly wobbly.
  5. Crumble the reserved crust mixture and sprinkle over the filling. Return to the oven for an additional 10 minutes until topping is golden.
  6. Let the tart cool completely at room temperature. Refrigerate for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 100mgPotassium: 200mgFiber: 4gSugar: 10gCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container for up to 7 days in the fridge or freeze wrapped tightly for up to 3 months.

Tried this recipe?

Let us know how it was!