The I-Don’t-Have-A-Chocolate-Caramel-Date Tart

| Wednesday, 13 February 2013 09:00

IMG_0906Now, before you begin feeling bad for me, allow me explain why flying solo on the most romantic day of the year isn’t so bad. Well, for starters, I’ll be eating this entire tart alone (serves 8, my butt).

This isn’t crying-over-a-pint-of-ice-cream-after-a-breakup kind of eating, this is savouring-and-being-thankful-that-polite-forkfuls-are-off-the-table eating. But I’m not gonna stomp on the hearts of all the sweetie-pies out there, this Chocolate Caramel Date Tart is still pretty great for sharing too (if you’re sure they’re worth it).



2 cups almond flour
1/8 tsp sea salt
1/4 cup maple syrup
1/4 coconut oil, melted



10 Medjool dates, soaked in 1/2 cup warm water
2 tbsp coconut oil
1/2 vanilla bean pod seeds scraped
1/8 tsp sea salt
1 cup walnuts, toasted, chopped, divided



1/2 cup maple syrup
1/4 coconut oil
1/2 cup cacao powder (or cocoa)



To make the crust: Get yourself a greased, 9-inch pan (tart, heart or otherwise). A removable bottom or silicon pan is recommended if you want to plate it and make it all pretty, and totally not necessary if you’ll be shkoffing from the pan. If necessary, grind almonds to make almond flour first. Then, add to a bowl with salt, maple syrup, melted coconut oil and furiously beat with a fork like it left you for your best friend. It’ll take about two minutes of aggression to get a good coarse meal consistency (but a lot longer to get over a cheater). Press the mess in to the bottom of the pan and stab a few fork holes in it (‘cuz I know you’re still angry). Then, take our advice on avoiding the “bad boys,” and chill for 20 minutes in the fridge. Once chilled, bake in a 350 degree oven for about 15 minutes. You’re going for golden brown, not black heart. Set it aside to cool while you start on the filling.

To make the filling: This date caramel filling couldn’t be easier! Puree the dates and their soaking water, coconut oil, salt and vanilla bean seeds in a food processor. Stir in 3/4 cup of walnuts (toasted 5 minutes in a warm pan) and spread in to your gorgeous shell. Back in the fridge.

To make ganache: In a clean food processor, blend syrup and oil until they’re no longer their own people, but one. Add in cacao powder and process again until smooth, scraping it down in to the ménage à trois as necessary. Top the date base and spread evenly. Garnish with the remaining walnuts and give a little sprinkle of salt. Want to impress someone? Sprinkles are acceptable. Let set for at least an hour before devouring.

Did you notice that this tart is vegan, gluten free and grain free? That means it likely has more good qualities than the person you’re dating. But hey, no matter how you’re spending it, have a good one. Seriously!



Photography and cynicism by: Eva Severed

Recipe inspiration from Gourmande In The Kitchen – love!

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