Vegan Date Caramel Tart
A rich and nutty date caramel tart with an almond crust, toasted pecans, creamy date filling and crunchy crumble topping. This vegan and gluten-free tart looks impressive but is easy to make with simple ingredients.
Equipment
- 1 8-9 inch tart pan
- 1 mixing bowl
- 1 blender or food processor
- measuring cups and spoons
- 1 Rubber spatula or spoon
- 1 Baking sheet (optional, for tart pan support)
- 1 oven
Ingredients
For the crust and crumble
- 2 cups almond flour (200g)
- 3 tablespoons maple syrup
- 1-2 tablespoons water as needed
- 1 pinch of sea salt
- 70 g pecans roughly chopped and lightly toasted
For the date caramel filling
- 7 oz Medjool dates (200g) pitted, about 1 packed cup
- ¾ cup full-fat coconut milk (200 ml)
- ½ teaspoon vanilla powder or vanilla extract
- 1 Pinch sea salt
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the almond flour, maple syrup, and salt. Add water gradually until the mixture becomes clumpy and holds together when pressed.
- Reserve about one-third of the mixture for the crumble topping.
- Press the remaining mixture evenly into the bottom and up the sides of an 8-9 inch tart pan.
- Sprinkle the toasted pecans evenly over the crust.
- Add the dates, coconut milk, vanilla, salt, and cornstarch to a blender and blend until smooth and creamy.
- Pour the filling over the pecans and spread evenly.
- Crumble the reserved dough over the top.
- Bake for 40-45 minutes, until the top is lightly golden and the filling is set.
- Let the tart cool at room temperature, then chill in the refrigerator for at least 2 hours before slicing.
- Serve as is, or with a drizzle of maple syrup or a spoonful of coconut cream.
Notes
- Chilling the tart helps the filling firm up and makes slicing easier.
- If your dates are firm, soak them in hot water for 5 minutes before blending.
- Full-fat coconut milk gives the best texture.
- Toasting the pecans adds extra flavor.
- Store in the refrigerator for up to 4 days.