Salted Date Caramel and Nut Tart {Gluten-Free}
Serves: 2 servings
 
Ingredients
  • 11 Medjool dates, pitted
  • 2 tablespoons unsweetened coconut flakes
  • 1 heaping cup mixed nuts/seeds (I use a mix of walnuts and almonds with some pepitas too)
  • 2 tablespoons clarified butter (or regular butter)
  • ¼ cup unsweetened almond milk
  • Sea salt, to taste
  • Small handful of pecan halves
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a medium sized bowl, add 10 of the dates. Cover with warm water and let soak to soften while you make the crust.
  3. In the bowl of a food processor, add coconut, nuts, and remaining date. Process until sand-like consistency. Melt butter, and add to nut mix. Pulse just until combined. Dump mixture into 2 small individual-sized or 1 medium size baking dish. Press to evenly cover the bottom and about ½ way up the sides. Place in preheated oven and bake for 8-10 minutes, until beginning to brown. Remove from oven and let cool.
  4. While the tart crust cools, make the filling. Drain the 10 softened dates, and add them to the bowl of a food processor. Process until dates begin to form a smooth paste. Slowly drizzle in almond milk and continue to process until smooth and well combined. Season with sea salt to taste.
  5. Once crust is cool, fill with date mixture. Top with pecan halves. Chill for about an hour, then serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/salted-date-caramel-and-nut-tart-gluten-free-dairy-free/