For all of my vegan and gluten-free friends out there, do I have a treat for you! This Almond Caramel Date Tart with Chocolate Ganache is made with a gluten-free crust and a homemade vegan coconut salted caramel.
Yup, you heard me right. That’s a homemade vegan salted caramel. I thought it couldn’t be done, but honestly, it’s pretty darn easy. Place the ingredients in a heavy-bottomed saucepan, cook, and viola! It’s done. Plus, it tastes incredible.
While I’ve done a bit of dairy-free and egg-free baking, making the leap to this Almond Caramel Date Tart with Chocolate Ganache wasn’t that big of a deal. What was more unique was the gluten-free crust. This crust is made with ground almonds and coconut oil. It took a second to make (just blitz it all in the food processor), and it created a tender, flavorful crust that goes perfectly with the date filling, homemade caramel, and chocolate ganache.
The filling is a rich, thick, not-to-sweet filling made with dates, almonds, and a bit of maple syrup. The filling does taste like dates, and if you’re not a fan of dates, I’d ask that you at least give it a try. Dates are very mild in flavor, and they have a richness that isn’t heavy or over powering. It makes the perfect filling paired with its almond based crust.
To give the tart some decadence, it’s topped with a vegan chocolate ganache. Ganache is traditionally made with chocolate and cream. So, how in the heck can a ganache be vegan? Well, for this recipe, cocoa powder was combined with coconut oil and a bit of maple syrup to give it just the right amount of sweetness.
While there’s so much to love about this Almond Caramel Date Tart, I think my favorite part is cutting into the tart and having the caramel ooze out of the sides. The almond crust is perfect for mopping up any extra caramel left on the plate!
- 3/4 cup coconut sugar (I found coconut sugar at Whole Foods)
- 1/4 cup coconut oil
- 1 cup coconut cream (or unsweetened coconut yogurt)
- 1 tsp sea salt
- In a small, heavy-bottomed sauce pan, combine the coconut sugar, coconut oil, and coconut cream.
- Simmer over a medium heat, stirring, until smooth and thick. This will probably take about 5 to 7 minutes. You know it’s ready when it coats the back of a spoon.
- Stir in the salt.
- Remove from heat and allow it to cool completely before using.
- For the Crust
- 2 cups almond flour
- 1/8 tsp fine sea salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- For the Date Filling
- 20 pitted dates soaked in 1/2 cup boiling water
- 2 tbs coconut oil, melted
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- 3/4 cup sliced almonds, toasted and chopped
- For the Ganache
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened cocoa powder
- To Assemble the Tart
- 1/4 cup sliced, toasted almonds
- Vegan Salted Caramel (the recipe is above)
- Grease a 9-inch round tart pan with a removable bottom.
- In a large bowl, mix the almond flour and seat salt until combined.
- Then mix in the maple syrup, and coconut oil. Mix with a fork until it resembles coarse meal.
- Press the mixture firmly and evenly into the bottom of the tart pan and up the sides. I use the back of a metal measuring cup to get an even layer on the bottom and to push the dough up the sides of the pan.
- Prick the bottom and sides of the tart with a fork.
- Chill in the refrigerator for about 20 minutes.
- While the crust chills, preheat the oven to 350 degrees F.
- Bake for about 15 minutes or until golden. Remove from the oven and allow it to cool completely while preparing the filling.
- In the bowl of a food processor, combine the soaked dates, the dates’ soaking water, coconut oil, vanilla, and sea salt. Combine until smooth.
- Stir in the almonds (3/4 of a cup).
- Spread the filing in an even layer on the bottom of the cooled tart shell.
- Place the tart in the fridge while preparing the ganache.
- In the food processor, blend the coconut oil and maple syrup together until well combined.
- Add the cocoa powder and combine. You will need to scrape down the sides of the bowl to ensure all of the cocoa powder is incorporated.
- Pour 1/4 cup of prepared vegan salted caramel over the date filling.
- Pour the ganache over the caramel.
- Sprinkle with the remaining almonds, some flaky sea salt,
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Aida, It’s hard to imagine anything more decadent than this tart. Saw the maple syrup in the ingredient list. That was the clincher. This New England girls loves all things maple syrup. Honestly can’t believe this is gluten free and vegan. So gorgeous, pinning it right now for me, and for all my gluten free friends. Such a beautiful post.
Allie, you’re so sweet! Thanks so much for the kind comment. I also love maple syrup, and it’s such a great sweetner in desserts!
I’m so impressed that you can made vegan salted caramel. It looks perfect!
Thanks so much Marissa! It’s sort of amazing how far vegan baking has come in just the past handful of years. The days of boring, dried out vegan desserts are long gone, and the best part is that the vast majority of ingredients for this tart are easily available in the regular grocery store!
I think you’re trying to kill me with this recipe – kill me with happiness that is. You took all my dessert obsessions – chocolate, caramel, almonds, dates – and made them into the most delicious healthy masterpiece. Amazing as usual!!!
I’m so happy that you like it, Michelle! Congrats on your beautiful little boy, and your virtual baby shower turned out pretty darn amazing – and all for you!
Look at that lovely caramel drizzle in the tart!
Thanks Lisa! The caramel is a great sauce for the tart as well 🙂
Chocolate and caramel in a tart? That’s the best combo ever! I love desserts and I will definitely try this. Hopefully it will turn out as good as how you did it 🙂 so perfect!
Thanks so much, Maggie! I’m sure your tart will turn out even better than mine 🙂