You will be able to make this in no time at all and you don’t need anything too fancy to do it except a blender.
It has a caramel that doesn’t need any cooking over a high heat, no smoke and the possibility of burns, but you really do need a blender. Without a blender you won’t get the very creamy smooth texture of the caramel. 
This is a very simple version of a slice I made a couple of months ago. This is far more basic and uses a gluten free rice cookie as the base for the tart shell. That means it is even quicker and easier, but I promise you will love it. This recipe contains dairy but please replace it with coconut butter if you want a dairy free version.
PrintCaramel and Chocolate Date Tart
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
A simple, gluten-free tart featuring a rich, creamy caramel-date filling, a cashew crust, and a smooth chocolate ganache top layer.
Ingredients
- 200 gm (7.54 oz) rice cookies or gluten-free shortbread biscuits
- 50-60 gm (2-3 tablespoons) melted butter
- 250 gm (8.8 oz) raw cashews, soaked overnight or boiled till soft (10 minutes)
- 400 gm (14 oz) pitted dates
- 1/2 cup (125 ml) coconut cream
- 1/4 cup (60 ml) maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 200 gm (7 oz) dark chocolate, chopped
- 1/4 cup (60 ml) heavy cream or coconut cream for dairy-free
Instructions
- Prepare a tart tin or a shallow cake tin with baking paper on the base . Set the oven to 180 C (350 F)
- The cashews can be left to soak overnight. If you don’t have this time put them into a pot and simmer till softened about 10 minutes. Drain.
- Crush the biscuits in a food processor. Add 50 ml of melted butter and process. Add more of the butter if the crumbs look very dry ( All biscuits vary)
- Press the crumbs onto the bottom of the cake tin/ pie tin and flatten with the back of a spoon
- Pop this into the pre- heated oven and back for 12-15 minutes or until just starting to brown. Set aside to cool. Refrigerate to set.
- Put the dates with enough water to just cover (3/4 cup) and simmer till puréed, stirring every couple of minutes till broken up and puréed the put the dates into a blender with the cashews, maple syrup, vanilla and melted butter. Start to blend. It will be very thick so add ¼ cup of water and blend again, scrapping down the sides. You will soon have a very smooth caramel tasting purée.
- Put the caramel mix into the shell and smooth over. Refrigerate while you make the chocolate topping
- Put the cream into a jug and heat till just under boiling. Add the chopped chocolate to the cream and stir till thick and smooth.
- Spread over the top of the tart with a palette knife till nice and smooth.
- Decorate with grated chocolate and dates. keep refrigerated.
Notes
For a dairy-free version, replace heavy cream with coconut cream. The tart can be stored in the refrigerator for up to 5 days. Ensure the cashews are thoroughly soaked or boiled to achieve a smooth caramel texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 150
- Fat: 25
- Carbohydrates: 50
- Fiber: 4
- Protein: 6
- Cholesterol: 10
Frequently Asked Questions
Can I use a different type of cookie for the tart shell instead of a gluten-free rice cookie?
Yes, you can use any type of cookie you prefer, but keep in mind that the texture and flavor of the tart shell may change.
What can I substitute for dairy in the caramel if I want a dairy-free version?
You can replace the dairy with coconut butter to achieve a similar creamy consistency in the caramel.
How important is the blender for making the caramel in this recipe?
The blender is essential for achieving the very creamy smooth texture of the caramel, so it’s highly recommended to use one.
