Go Back
–+ servings
Almond & Medjool Date Tart

Delicious Almond & Medjool Date Tart to Satisfy Your Cravings

This Almond & Medjool Date Tart is a vegan, gluten-free dessert that satisfies cravings without the guilt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups almond flour a gluten-free and grain-free base
  • 1/4 cup maple syrup can substitute with agave syrup
  • 3-4 tbsp water adjust for desired texture
For the Filling
  • 2 cups Medjool dates softness adds sweetness
  • 1 cup coconut milk use full-fat for creaminess
  • 1 tsp vanilla extract enhances flavor
  • 1/4 tsp sea salt enhances flavors
  • 2 tbsp cornstarch thickening agent
For the Topping
  • 1/2 cup reserved crust mixture crumbled over filling for topping

Equipment

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

Method
 

Preparation Steps
  1. In a mixing bowl, combine almond flour, maple syrup, and enough water until a cohesive dough forms. Press into the tart pan and reserve some dough for streusel.
  2. Preheat oven to 350°F (175°C) and bake the crust for about 12-15 minutes until golden brown. Let cool slightly.
  3. Blend Medjool dates, coconut milk, vanilla extract, sea salt, and cornstarch until smooth and creamy.
  4. Pour the filling into the cooled crust and bake for 30-40 minutes until set but slightly wobbly in the center.
  5. Crumble the reserved crust mixture and sprinkle over the filling. Bake for an additional 10 minutes until golden.
  6. Let the tart cool completely at room temperature, then refrigerate for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 230mgFiber: 4gSugar: 15gCalcium: 5mgIron: 8mg

Notes

Store in an airtight container for up to 7 days in the fridge. To freeze, wrap tightly and store for up to 3 months.

Tried this recipe?

Let us know how it was!