Cacao, almond and oat base with a sweet date and ginger caramel filling topped with maple pears makes a delicious end of summer dessert.
For the almond and cacao base
90g Mornflake Organic Superfast Oats
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
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.