I am in a fase where everything about dates gets me excited. Wait, not the tinder ones… The sweet little fruit dates!!
I came across medjool dates for the first time, last year, on my vacation in Dubai. The hotel and every place I went was overloaded with dates. Every morning and evening the room service staff would bring some dates to the door. I was forced to try it, and today I am thankful that I did, because dates are just amazing little fruits that can be part of every sweet recipe!
Not only are they so tasty but they’re also easily digested, allowing your body to make full use of their goodness. I love to put them in my smoothies, when I want to add some more sweetness.
Today I decided to share my very new recipe. A Coconut Date Tart!
After tasting this tart, I was wondering where the world has been hiding this delicious dessert from me all this time? How is this kind of dessert not a part of every restaurant menu?! It’s truly amazing!
While I try to find the answer to that, let me tell you about how I made this tart. The crust is made with only 4 ingredients: almond flour, coconut flour, honey and water. Chopped dates in the middle bottom, and a layer of blended mix of more dates, coconut milk, sea salt, and a little cornstarch.
This recipe is so easy to make, apart from being vegan and gluten-free, this tart is also very healthy. Which makes it a win-win!
- 5 tbsp coconut flour
- 5 tbsp almond flour
- 3 tbsp honey or maple syrup
- 3-4 tbsp water
- 8-10 pitted Medjool dates, chopped (for the bottom)
- 10 pitted Medjool dates (for the filling)
- 2 tbsp canned coconut milk
- 1 tsp sea salt
- 1 tsp cornstarch
Preheat the oven to 375F.
In a mixing bowl, combine the almond flour, coconut flour and honey. While mixing, start adding the water 1 tablespoon at a time until the texture holds together when squeezed.
Place the dough into a tart pan.
Spread the chopped dates into the bottom of the crust.
Blend 10 dates with the coconut milk, salt, and cornstarch until very smooth.
Pour into the crust. Spread evenly.
Sprinkle on the remaining crust mixture.
Bake for approximately 45 mins at 375F.Let it cool before slicing and eating.