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Ingredients

For the almond and cacao base

90g Mornflake Organic Superfast Oats

75g almonds

150g dates, destoned

1 tbsp coconut oil

1½ tbsp maple syrup

1½ tbsps cacao powder

1 tsp almond extract

For the filling

300g dates, destoned

240g coconut cream

2 tsp vanilla extract

1 stem ginger ball, roughly chopped

For the pear topping

1 pear, sliced

1-2 tbsp maple syrup

4 chunks of dark chocolate, melted

Method

Lightly grease 2 x 12cm diameter loose-bottomed tart cases.

For the tart bases

Add all the ingredients for the tart bases into a food processor and blend until combined and the texture is fine. Check the mixture sticks together when pressed between your fingers.

Tip the mixture into the cases and press firmly into the base and sides. Place in the fridge to set.

For the caramel filling

Soak the dates for 10 minutes in boiling water, just to soften them.  Drain and tip the dates into a food processor.  Blend until completely smooth.  Add the vanilla extract and gradually add the coconut cream and the stem ginger. Continue to blend until the date and ginger caramel is completely smooth.

Slice a pear into ½ cm thick slices. Add them to a frying pan with the maple syrup and cook over a low heat until just tender and the maple syrup starts to go sticky. Carefully remove the slices of pear to a plate.

To assemble the tarts

Spoon the date and ginger caramel into the tart cases and smooth across the top.  Carefully add the maple pear slices and drizzle with chocolate before serving.

Store in the fridge and eat within 2 days.




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