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Pecan-date tart

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the crust

  • 200 grams ground oats (gluten free or regular)
  • 50 grams corn starch
  • pinch of salt
  • 2 tbsp coconut blossom sugar
  • 75 grams cold and solid coconut oil
  • 6-7 tbsp cold water

For the filling

  • 150 grams pecan nuts
  • 200 grams dried pitted dates
  • 100 ml coconut milk
  • 1 tbsp coconut oil
  • 1/2 tsp ground vanilla
  • 1 tsp cinnamon
  • 1 1/2 tbsp chia seeds, ground
  • 3 tbsp water

Instructions

  1. Soak the dates in hot water for about 1 hour.

  2. Preheat oven to 180°C/350°F and oil a rectangular tart form with coconut oil.

  3. For the crust mix ground oats, corn starch, salt and coconut blossom sugar in a bowl. With your fingers rub the cold coconut oil into the flour. Add the water and knead into a smooth dough. Roll into a ball. Refrigerate while you make the filling.

  4. Drain the dates and place in a food processor along with coconut milk and oil, vanilla, cinnamon, ground chia seeds and water. Process until you have a creamy and smooth consistency. 

  5. Press the dough into the tart form and poke several times with a fork. Bake on the middle rack for 10 minutes.

  6. Take out the tart form and spread the date cream evenly on top. Distribute the pecan nuts on top and bake for 15 minutes on the middle rack. Take out and leave to cool.