This chocolate tart is sweetened with dates instead of sugar, giving it rich, caramel undertones. It can be adapted as gluten-free and dairy-free so no one has to miss out on dessert! Feel free to experiment with other jams and fruits you enjoy with chocolate.
2 cups pecans
½ cup shredded coconut, unsweetened
2 tablespoons butter
1 tablespoon honey
1 tablespoon whole wheat flour
2 to 3 tablespoons high quality orange marmalade or strawberry jam
1 cup dates, pitted (about 16 Medjool dates)
1 cup whipping cream
⅓ cup cacao powder, or more to taste
1 teaspoon vanilla
½ teaspoon espresso powder (optional)
Fresh sliced strawberries to decorate the top
Preheat the oven to 350 F.
Soak the pitted dates in the cream while you make the crust.
Combine the first 5 ingredients in a food processor fitted with a steel blade. Process until the nuts are finely ground. Press evenly into a 9-inch tart pan, making sure you go up the sides. Bake the crust on a baking sheet for 10 to 15 minutes. Place on a rack to cool. Spread marmalade or jam evenly across the bottom crust.
Process the dates and cream in the food processor fitted with a steel blade until smooth. Add the cocoa powder, eggs, vanilla, and espresso powder. Process again until smooth. Pour into the tart shell.
Bake at 325 F until the middle of the pie has set. Begin checking after about 40 minutes. Allow the tart to cool to room temperature before unmolding. Unmold onto a serving plate and chill until ready to serve.
Just before serving, top with fresh sliced strawberries.
Substitute coconut cream for whipping cream and vegan butter for butter to make it dairy free.
Substitute King Arthur Gluten Free Measure For Measure flour for whole wheat flour to make it gluten free.
Add ¼ cup of cocoa powder to the crust for a chocolate crust.
Hate coconut? Switch out for an equal amount of pecans or another nut.