Scale
Ingredients
Base
- 2 cups Any nuts ((I used a mix of macadamia and cashew nuts))
- 1 cup Dates
- 1 tsp Vanilla powder
Frangipane filling
- 1/4 cup Coconut oil
- 1/4 cup Almond butter
- 2 Eggs
- 1 cup Ground almonds
- 2 tbs Coconut sugar (or to taste)
- Zest of 1 orange
- 1 tsp Vanilla extract
- Pinch of Himalayan sea salt
- 2–3 tbs Date jam (see notes)
Decorations
- Fresh figs
- Raspberries
- Mint
- Flaked Almonds
Instructions
Base
- Preheat oven to 180°.
Place nuts in the food processor and blitz until crumbly. Add vanilla powder and one date at a time and mix until you get a crumbly mixture.
If for some reason it is to sticky just add more grounded nuts until you get a pastry like consistency.
Press the ‘pastry’ into a round loose bottom tin (20cm in diameter)
Frangipane filling
- Crack two eggs in a mixing bowl and add the coconut oil and nutbutter. Mix until smooth.
Now add the ground almonds, coconut sugar, orange zest, salt and vanilla. Stir through until smooth.
Spread the date jam over the nut base and spread the frangipane filling on top of that.
Decoration
- Decorate with fresh figs and flaked almonds, bake for 20 minutes in the oven and serve with fresh berries
Notes
*Date jam
Boil 200g of dates in hot water until soft.
Drain all water and add 5 ml vanilla extract, now blend until you get a paste like texture.
Spread 2 -3tbs of jam on the base of the tart.
Keep the rest of the jam in a jar in the fridge.
Use on toast, in porridge and in smoothies when you want to add a hint of sweetness.