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November 14, 2012

Gluten-Free Chocolate Date Caramel Walnut Tart (Paleo, Vegan)

Home » Recipes » Courses/Meal » Sweets » Gluten-Free Chocolate Date Caramel Walnut Tart (Paleo, Vegan)

An almond shortbread crust and soft date caramel filling is topped with a rich chocolate ganache and finished with walnuts in this chocolate tart.

chocolate date walnut tart sliced on plates

It’s not even the end of November yet but the sweet smells of the holidays are in the air already. We’re slowly tiptoeing into the upcoming holiday meal preparations, planning menus and considering dishes and decorations. The thought of coming in from the crisp air outside to a warm house filled with the scents of the season makes my heart happy. But apart from big celebratory dinners, this time of year is tailor made for spending chilly afternoons snuggled up with a nice cup of tea and a slice of something sweet.

I suggest a chocolate covered date caramel and walnut tart and a cup of Chai tea; they keep good company. Rest assured however that it’s just as home on any holiday spread if you’re looking for a holiday dessert that breaks from the pumpkin or pecan variety. A classic combination of tender shortbread crust and a soft caramel-like filling is topped with a rich chocolate ganache and finished with a scattering of walnuts.

almond flour crust in pan

The sturdy cookie-like crust made from almond flour and coconut oil is filled with a walnut studded date paste and a hint of salt with flavors reminiscent of caramel and brown sugar. It’s a combination sure to delight any chocolate and caramel lover.

Raw Chocolate Ganache in almond flour crust

Large tender Medjool dates provide the sweetness in the filling and offer a luxurious toffee-like complexity to the base of this tart when paired with a hint of sea salt and fresh vanilla bean. The dark chocolate ganache that blankets the cookie crust and caramel base is made with anti-oxidant rich raw cacao powder and maple syrup and is a silky and intense counterpoint to the sweetness of the date caramel.

Chocolate Date Caramel Walnut Tart slice on plate

Here’s to the start of the holidays!  What are you making this year?

Gluten-Free Chocolate Date Caramel Walnut Tart (Paleo, Vegan)

Sylvie Shirazi

Yields 8

A sturdy cookie-like crust made from almond flour and coconut oil is filled with a walnut studded caramel date paste and topped with a silky raw cacao ganache.

30 minPrep Time

20 minCook Time

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Ingredients

    For the crust:
  • 250g /2 cups almond flour
  • 1/8 teaspoon fine sea salt
  • ¼ cup/60ml maple syrup
  • ¼ cup/60ml extra virgin unrefined coconut oil, melted
  • For the date walnut filling:
  • 160g (about 10) Medjool dates soaked in ½ cup/120ml of warm water
  • 2 Tablespoons/30ml of extra virgin unrefined coconut oil, melted
  • ½ vanilla bean pod seeds scraped
  • 1/8 teaspoon of fine sea salt (like fleur de sel)
  • 1 cup/112g toasted, chopped toasted walnuts (divided use)
  • For the ganache:
  • 1/2 cup/120ml maple syrup
  • 1/4 cup/60g extra virgin unrefined coconut oil
  • 1/2 cup/50g raw organic cacao powder

Instructions

    Make tart crust:
  1. Grease a 9 inch tart pan with a removable bottom.
  2. Place almond flour and salt into a large bowl. Add maple syrup and melted coconut oil and blend together with a fork until it resembles coarse meal, about two minutes.
  3. Press firmly and evenly into the bottom and sides of tart pan with your fingers. Prick with the tines of a fork.
  4. Let the dough firm and chill in the fridge for at least 20 minutes before baking.
  5. Preheat oven to 350 F. Bake for 15-18 minutes, or until golden but not dark. Remove from oven and set aside to cool while making filling.
  6. Make date caramel filling:
  7. In a food processor puree the soaked, pitted dates along with the soaking liquid, melted coconut oil, salt and scraped vanilla bean seeds until thick with a whipped, creamy texture is achieved. Stir in ¾ cup of the chopped toasted walnuts and spread mixture into the cooled tart shell in an even layer.
  8. Set in the fridge while making the cacao ganache.
  9. Make cacao ganache:
  10. In the food processor, blend together maple syrup and melted coconut oil until well combined.
  11. Add in cacao powder and process until smooth scraping down the sides as needed.
  12. Pour over date walnut base and spread out evenly over the top. Sprinkle with extra seal salt and the remaining chopped toasted walnuts.
  13. Return pan to fridge to set and firm for at least one hour before serving.

Notes

Gluten Free, Grain Free, Vegan, Paleo

NOTE: You can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.

7.8.1.2
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https://gourmandeinthekitchen.com/chocolate-date-caramel-walnut-tart-recipe/
gourmandeinthekitchen.com

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Sweets, Vegan Tagged With: chocolate, dates, tart, walnuts

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  1. Sarina says

    December 12, 2017 at 1:00 pm

    This sounds delicious!!! I'm all for chocolate! Can this be made a night ahead? I'm planning on making it for our Christmas dinner but want to save some time in the kitchen!
    Reply
    • Sylvie says

      December 14, 2017 at 5:11 pm

      Yes you can make it the night before. I hope you enjoy it!
      Reply
  2. Caroline Purdon says

    November 6, 2015 at 4:11 am

    Hi - this looks terrific for Sunday lunch pud without the sugar and butter overload. How far in advance can this be made (then refrigerated) or frozen? Thanks Caroline
    Reply
    • Sylvie says

      November 7, 2015 at 3:02 am

      Hi Caroline, You can make it a day or two ahead of time and then refrigerate it if you'd like.
      Reply
      • Caroline says

        November 7, 2015 at 3:39 am

        Brilliant Sylvie thank you
        Reply
  3. Laura Place says

    August 13, 2015 at 10:18 am

    Hi! I just want to thank you for this fabulous show-stopper of a dessert. I have brought it to parties, served it at my own parties, and made it for holidays. People always love it, it's really beautiful, the ingredients list is short, and as long as you're not allergic to nuts, anybody can probably eat it. It's great! Recently I gave in to temptation and went along with my instinct to increase the amount of ganache by half, and it makes it all the more deliciously decadent, with no more effort involved at all. I also prefer to use a little more date than walnut in the caramelly layer, but that's more of a whim. :)
    Reply
    • Sylvie says

      August 14, 2015 at 10:20 pm

      So glad to hear that!
      Reply
  4. Betty Rawker says

    November 17, 2014 at 4:15 pm

    So incredibly beautiful! I am always blown away but your delicious photos! I could dive right into this one.
    Reply
  5. Maria | Pink Patisserie says

    November 17, 2014 at 11:54 am

    Absolutely stunning and I just adore dates! What a gorgeous dessert for a celebratory/holiday dinner..
    Reply
  6. Diane Blomquist says

    April 6, 2014 at 6:13 am

    Heavenly! I made this with one change .... I soaked the dates in spiced rum .... omg .... this is a keeper!
    Reply
  7. Medha says

    February 4, 2014 at 9:12 am

    These tart is gorgeous! Can't wait to try my hands on - health and tempting!
    Reply
« Older Comments

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