An almond shortbread crust and soft date caramel filling is topped with a rich chocolate ganache and finished with walnuts in this chocolate tart.
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.
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.
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.
Here's to the start of the holidays! What are you making this year?
Gluten-Free Chocolate Date Caramel Walnut Tart (Paleo, Vegan)
A sturdy cookie-like crust made from almond flour is filled with a walnut studded caramel date paste and topped with a silky chocolate ganache.
Ingredients
For the crust:
- 250g /2 cups almond flour
- ⅛ 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
- ⅛ teaspoon of fine sea salt (like fleur de sel)
- 1 cup/112g toasted, chopped toasted walnuts (divided use)
For the ganache:
- ½ cup/120ml maple syrup
- ¼ cup/60g extra virgin unrefined coconut oil
- ½ cup/50g cocoa powder
Instructions
Make tart crust:
- Grease a 9 inch tart pan with a removable bottom.
- 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.
- Press firmly and evenly into the bottom and sides of tart pan with your fingers. Prick with the tines of a fork.
- Let the dough firm and chill in the fridge for at least 20 minutes before baking.
- 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.
Make date caramel filling:
- 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.
- Set in the fridge while making the cacao ganache.
Make cacao ganache:
- In the food processor, blend together maple syrup and melted coconut oil until well combined.
- Add in cacao powder and process until smooth scraping down the sides as needed.
- Pour over date walnut base and spread out evenly over the top. Sprinkle with extra seal salt and the remaining chopped toasted walnuts.
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 46mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.
Laura says
Sylvie -
Thank you so much for this recipe. The ingredients were pricey and I have never made a tart that made such extensive use of a food processor before - but it was worth every penny and every second spent washing all those food processor pieces.
I realized a few months ago that I can no longer be well and eat gluten or dairy, and simply gave up baking out of sorrow and frustration for a short period of time, before taking it up again and believing I would just have to make desserts that do not excite people - and certainly not tarts or pies.
Well, I took this to a thanksgiving celebration with some friends today - and everyone who tasted it raved about it. I didn't think I'd get that response to any of my me-safe desserts ever again. Thank you!
One note about the recipe that I found surprising? The measure of almond flour indicated 250 grams or 1 cup - I erred on the side of the weight, because it looked like the right volume - but it also looked like more like 2.5 cups. I wonder if a notation or a re-measure would be useful?
Laura
Sylvie says
Hi Laura,
You are right that should have read 250 grams/ 2 cups not one, I apologize for the mistake I have updated the recipe now to reflect that change. I am really glad everyone enjoyed the dessert, that always makes my day when I hear that!
Aqiyl Henry says
Stop making me hungry! I am amazed, I can eat all of the ingredients in the tart, and I want some now. 🙂
Jeanne @ CookSister! says
That looks absolutely decadent.... Always such a surprise when something that is "free from" so much of what we think is essential, turns out to look so completely not virtuous ;o)
Jamie says
Gorgeous as always, Sylvie and I am so intrigued by the date-chocolate flavor combination! Very original and too pretty!
Roxana | Roxana's Home Baking says
A beautiful tart Sylvie. I love the sound of that shortbread crust. I love using dates as natural sweetener and pairing it with chocolate is a dangerous combo around me. I doubt I'd share 🙂
Sneh | Cook Republic says
Such a stunner of a tart .. glamorous and conscious!!
marla says
Such a delicious looking tart Sylvie!
Katie (The Muffin Myth) says
Gorgeous! I love date truffles, so a whole tart I know would be mind blowing! I've got a few friends who are either vegan and gluten free or paleo, so this is the perfect thing to make for everyone to share. Thanks for the recipe!
Alanna says
We had an early Thanksgiving dinner with family this weekend, and I made this tart. It was glorious. Thanks so much for sharing this recipe 🙂
Sylvie says
I'm so happy to hear that thank you, glad you all enjoyed it!