APPLE TARTS WITH TAHINI DATE CARAMEL DRIZZLE

November 12, 2018 by Renee Tavoularis

Ingredients

For the TAHINI DATE CARAMEL DRIZZLE:

10 dates
¾ cup hot water
⅓ cup tahini
1 tablespoon coconut oil
1 teaspoon sea salt
Pinch sea salt

For the TARTS:

12 Medjool dates, pitted
2 cup almonds
3 tablespoons coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch sea salt
1 Fuji Apple, sliced thinly
1 tablespoon lemon juice

Instructions

• To make the Tahini Date Caramel, place the dates and hot water in a food processor or blender. Blend for 2 minutes or until a syrup forms. Place this syrup in a small saucepan over low heat and let simmer for 2 minutes.
• Remove the syrup from the heat and stir in the remaining ingredients. Whisk well for 2 minutes or until mixture is combined and smooth. If there are any large pieces of dates in your caramel, strain through a fine mesh sieve. Warm water can also be added to thin out the caramel. Once strained, set aside while you make the tarts.
• To make the tart crust, add the dates to a cleaned food processor and process until a paste forms and creates a ball. Remove the date paste and set aside.
• Add the remaining tart ingredients except the apples and the lemon juice to the food processor and pulse 10-15 times or until the almonds begin to form small pieces. With the food processor on, drop in small pieces of the date paste one at a time, allowing it to be incorporated before adding more.
• Continue to mix for 2 to 3 minutes or until the mixture holds its shape when squeezed together.
• Press the tart crust mixture into mini tart tins or one regular tart pan. Slice apples and add to a small bowl along with the lemon juice. Toss to coat and then arrange the apple slices in desired pattern.
• Drizzle the Tahini Date Caramel Drizzle on top of the tarts before serving.
• Store in an airtight container for up to three days in the refrigerator.