Ingredients

The following ingredients have 9 Servings
  • 3 cups almond flour
  • 3 tbsp maple syrup
  • 3-4 tbsp water
  • 8-10 pitted Medjool dates (for layering in the bottom, chopped)
  • 1 ½ cup pitted Medjool dates (about 15)
  • 2 cups lite canned coconut milk*
  • ½ tsp vanilla bean powder (or 1 tsp vanilla extract)
  • Pinch of sea salt
  • 1 ½ tbsp . cornstarch**

Instruction

  • 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.
  • Let it cool, then chill overnight before slicing and eating.
  • Keep in the fridge for up to 5 days.