So these happened.
Caramel-y, gooey mini almond date tarts.
They’re kinda like butter tarts, a classic pastry here in Canada. Except they don’t have butter. Or corn syrup. Or eggs.
Dates have a lot going for them. They’re an excellent source of fibre, they’ve got minerals like potassium, calcium, iron and magnesium, as well as plenty of B vitamins to help produce energy.
And that’s important to remember if you’re afraid they contain too much sugar – because all of those nutrients (especially the fibre) help slow the release of glucose into our bloodstreams.
I created these tarts using pitted Medjool dates that were sent to me by the folks at Natural Delights. When I cooked them in a bit of water for the filling, they practically melted. This is called date paste awesomeness.
You’ll have some of the filling leftover, which you can use as a sweetener in other recipes. Or you could just eat it with a spoon. ‘Cause that’s what I did. Shhhh.
(Looking for more healthy, allergen-friendly desserts? Then check out my e-books here.)
- 1 cup whole almonds
- 2 tbsp coconut oil
- ¼ tsp baking soda
- 1 tsp vanilla
- 10-12 Medjool dates, chopped
- pinch of salt
- ½ cup plus 1 tbsp water
- Preheat the oven to 350 degrees F.
- In a coffee grinder, food processor or blender, grind the almonds until they become a fine meal.
- Dump the almond meal into a bowl, then add the coconut oil, baking soda, vanilla and pinch of salt. Mix everything well. Add a tablespoon of water to help everything together. You should be able to pinch the dough with your fingers and have it stay together.
- Grease a mini muffin tin. Take a scant tablespoon of dough and press it into the pan, pushing it down and then up the sides. Repeat with remaining dough.
- Bake for 12 to 15 minutes, until tart shells are firm and slightly golden. They will puff up a bit. Let them cool for about 10 – 15 minutes.
- While the shells are baking, chop up the dates and put them into a small pot. Add ½ cup of water, and gently simmer for 6-8 minutes. The dates should break down almost completely into a paste. You may need to add an extra tablespoon or so of water. You can mash them with a fork to smooth out any remaining date bits.
- When the shells have cooled, take 1 tsp of the date paste and press it into each shell. Chill in the fridge.
- Makes 12.