Almond & Medjool Date Tart

A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!

3 cups almond flour
3 tbsp maple syrup
3-4 tbsp water
8-10 pitted Medjool dates (for layering in the bottom, chopped)
1 ½ cup pitted Medjool dates (about 15)
2 cups lite canned coconut milk*
½ tsp vanilla bean powder (or 1 tsp vanilla extract)
Pinch of sea salt
1 ½ tbsp . cornstarch**

Preheat the oven to 375F.
In a large mixing bowl, combine the almond flour and maple syrup. Mix with a fork adding the water 1 tablespoon at a time until the texture is clumpy and holds together when squeezed.
Press 2/3 of the dough into a tart pan, making sure to cover all sides evenly and reserving 1/3 of the dough for the topping.

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