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
- â…› 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
- â…› 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.
Hilary says
This was absolutely incredible - made it for a bday for a friend and everyone LOVED it! I used a cup of hazelnut flour mixed with almond flour for the base. That gave it a nice texture. Next time I might reduce the maple syrup a bit in the ganache - it was sweet enough - but the group that ate it said, no way, perfect as is. Thank you soooooo much for this recipe!
Sylvie says
You're so welcome, I'm glad that everyone enjoyed it!
Nicole says
I have made this recipe twice and it is so delicious. Everyone loves it. I only have one problem and I can't figure out why I can't unmold it. Do you have any suggestions. Maybe I have been keeping it in the refrigerator to firm up too long. I just wish I could get it to unmold haha and then it would be perfect! Has anyone else had trouble or is it just me and my tart pan. :/
Sylvie says
Hi Nicole, I'm not sure why it would be sticking but maybe your pan could use a little extra greasing? Also try running a knife along the edges to loosen it a bit before unmolding it as well and see if that helps. I don't think the extra time in the fridge is the culprit, that should actually help firm it up and make it easier.
Elle says
So I finally tried this tonight, it has been on my mind for weeks 🙂 Made a couple subs based on what I had (some butter for coconut oil in the crust, a mix of honey and agave instead of maple syrup), and it turned out soooo good. I haven't had anything this decadent since going gluten/grain/dairy(most)/soy/etc free!
The only change I would make is that I think my dates must have been smaller than yours. (I don't have a scale, one of those things I keep planning to buy but never do!) I didn't end up with much of the caramel filling, and the ganache overpowered it, but I'll just make more next time! Because there WILL be a next time...
Sylvie says
Hi Elle, I'm glad you liked it! Yes my dates were pretty jumbo sized so the weight is a more accurate measurement.
cristinaf says
I added some red chile powder to the chocolate ganache and it was amazing.
Sylvie says
I like that idea!
Nancy says
This recipe is divine! I made it for New Year's Eve and it was a big hit. So good, I'm making it again tomorrow. Brilliant!
Sylvie says
Glad you liked it Nancy!
Lauren (@poweredbypb) says
Just made this and it looks amazing!