Salted Date Caramel and Nut Tart {Gluten-Free, Dairy-Free}

I am going to be honest, I used to not believe in healthy desserts, and think that most people must be fooling themselves if they think that they taste as good as a cream/sugar/butter/flour laden treat. I have a MAJOR sweet tooth, and over the last few years, Trevor and I have taken occasional breaks from sugar to reign it in when we feel like we have been eating too many sweets. These breaks help me reset and I always feel much better after them.

The problem though, is that my sweet tooth never goes away. I usually stop craving overly heavy and rich desserts, but no matter how long or short the break is, I always look for ways to get something a little sweet that doesn’t have refined sugar.

During one of our last breaks, I came up with this recipe. I never knew pureed dates would be so delicious. Basically, this tastes like a pecan pie, but won’t weigh you down or fill you with the regret of an aching stomach after consuming a little too much. This is the type of dessert I would make even when I am not on a sugar break. Not only is this sugar-free, but also gluten-free, dairy-free, paleo, and technically, whole30. If you have dietary restrictions, or just want a lighter, healthier dessert, this would be the perfect addition to your Thanksgiving table.

Salted Date Caramel and Nut Tart {Gluten-Free}

 

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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.

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