ALMOND AND MEDJOOL DATE TART
I made this for my husband for Valentine's one year. It is scrumptious but very sweet. Nothing shows true love like a homemade dessert that doesn't destroy the health of your mate.
The recipe can be found at “Natalie Jo”: almond & medjool date tart
I rarely use coconut milk and when I do it is light coconut milk. Even then, I put the can in the refrigerator to harden, then remove, much of the saturated fat. I try to avoid maple syrup unless a recipe only uses a small amount, like in this recipe.
I never read "50 Shades of Grey." My adult children laughed at me when I told them I thought it was about senior citizens. This 3 minute video by Dr. Michael Greger is called "50 Shades of Greens" and discusses how a plant-based diet can help reverse coronary artery disease and ED.
ALMOND AND MEDJOOL DATE TART
Ingredients
Crust:
3 cups almond flour
3 Tablespoons maple syrup
3–4 Tablespoons water (I used 3)
Filling:
8–10 pitted Medjool dates, chopped, for layering in the bottom (I used 10)
1 1/2 cup pitted Medjool dates (about 15)
2 cups lite canned coconut milk (Since I removed some of the fat, to get to 2 cups I added about 1/2 cup homemade cashew milk)
1/2 teaspoon vanilla bean powder or 1 tsp vanilla extract (I used vanilla bean powder)
Pinch of sea salt
1 1/2 Tablespoon cornstarch
Instructions
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.
Spread the chopped dates into the bottom of crust.
Blend the 1 1/2 cup of dates with the coconut milk, vanilla, salt, and cornstarch until very smooth.
Pour into the crust. Spread evenly, covering the chopped dates.
Sprinkle on the remaining crust mixture.
Bake for approximately 45 mins at 375F. (I put a piece of parchment paper on top for the last 12 minutes of baking because top was already brown enough.)
Let it cool, then chill overnight before slicing and eating.
Keep in the fridge for up to 5 days.
