Nutty Date Caramel Tartlets

A no-bake, quick to make, decadent treat that is so very delicious and satisfying. They are pretty to look at too and to include on a sweet table and as they can be kept frozen, they are great to have in the freezer for when friends drop by or for meal planning, well, more like treat planning, to have a healthy treat at the ready when the sweet tooth calls.  

Dates are an anti-inflammatory, antioxidant and antifungal, a source of protein, fiber and contain no fat. They contain natural sugar and hence why they are a wonderful sweetener. Dates contain B vitamins, vitamin K, iron, potassium, zinc, calcium, magnesium and manganese. There are compounds in dates being researched with positive results, thought to help protect and guard the brain due to the anti-inflammatory properties in dates that aid to reduce the oxidative stress in the brain.

Almonds are a good course of fiber, the highest of all the nuts in calcium - a good plant-based support for bone health, contain magnesium and VitE. 

Oats – are a whole-grain food, provide a balance of carbs and beta glucan fiber, contain more protein and healthy fat than most grains, are a rich source of manganese and phosphorous and magnesium, copper, iron zinc, a source of folate, B1 and B5 Vits.

Maple syrup is an antioxidant to combat free radicals, contains manganese and zinc, it is lower on the GI and has anti-inflammatory properties.

Cinnamon has anti-viral, anti-fungal and anti-bacterial properties, it is an antioxidant and an anti-inflammatory and its prebiotic properties that help balance gut health. Ginger is an antioxidant and supports brain health.

When you make a batch of these Nutty Date Caramel Tartlets, and believe me, you will want to, I would love to see your creation so please post a photo of your sweet treat goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 20 minutes / Freezer Time: 1 hour / Makes 9 Tartlets

Ingredients

Cups

  • 1½ Cup Raw Almonds

  • 1¼ Cup Quick Oats

  • ¼ Cup Maple Syrup

  • 1 teaspoon Vanilla

  • 1 Tablespoon Olive Oil (alternate: another neutral oil like Grape Seed)

Date Caramel

  • 1½ Cups Medjool Dates - pitted (and softened in hot water if not soft and squishy)

  • 1/4 Cup Water (plus a teaspoon or so more if the mixture is too thick)

  • 1 Tablespoon Maple Syrup

  • ½ teaspoon Ground Cinnamon

  • ½ teaspoon Ground Ginger

  • ½ Cup Raw Almonds

  • ½ teaspoon Course-Grain Sea Salt

  • ¼ Cup Sliced Almonds

How It’s Made

  • Prep your muffin pan by placing silicon or paper liners into 9 cups.

  • Cups: In your food processor, add the almonds and whirl until they are broken up to a crumb consistency. Add the oats, maple syrup, vanilla and the olive oil. Whirl until the mixture is finely ground and sticks together when you pinch off a bit and squeeze it together.

  • Put a heaping tablespoon into each cup and press to form a cup shape with the sides coming almost to the top of the pan. Tip received from a good friend who has made these cups many times now - use a flat bottomed small spice jar to push into the cup to make the indent, then pat the sides in place.

  • Date caramel:  In the same food processor bowl (no need to wash it to make the caramel), Add the dates, water, maple syrup, cinnamon and ginger. Whirl until it is a smooth, thick but spreadable consistency. If it’s too thick, add a teaspoon of water at a time until it’s smooth, thick and spreadable.  Add the ½ cup raw almonds and whirl to chop them up into the date mixture.

  • Spoon the mixture into the cups, filling them so they mound slightly.

  • Add a pinch of the sea salt on each cup an then add a few sliced almonds on top.  

  • Put in the freezer for an hour or longer to set.  Store in the freezer for longer or in the fridge for 5 days.

Enjoy!

 

Variations

  • The cups can be the base holder for so many other goodies - chocolate mousse, Greek yogurt and berries, ice cream - all of these you would fill just before serving!

  • Use pecans or walnuts in place of almonds or a mixture of all three is delicious.

  • Sprinkle with Coconut instead of, or with, the sliced almonds.

  • Top with Chocolate Drizzle - Melt ¼ cup chocolate chips (either semi-sweet or dark) either in a glass dish in the microwave in 30 second increments, or gently in a small saucepan over medium-low heat, stirring until melted. Pour the melted chocolate into a small baggie. Seal the baggie and squeeze the chocolate to one corner. Snip a very small opening of the corner and immediately drizzle the melted chocolate over the tartlets. Let the chocolate cool for a minute or so. Pop the tartlets in the freezer, as per the recipe above, to set. Or top with the chocolate drizzle just before eating after the tartlets have set.

Dairy Free, Dessert, Egg Free, Gift giving, Gluten Free, No bake goods, Snacks, Vegan, VegetarianRenata RichardsonNutty Date Caramel Tartlets, antiinflammatory, Antioxidant, antifungal, plant-based protein, Fiber rich, fibre, Brain Health, plant-based calcium, antiviralComment