One early Christmas present I got were some adorable mini tart pans. I decided my first use of them would be to make tarts with the ingredients from turtles. However, instead of making caramel from sugar, I used dates. When you blend them up with a little vanilla and water, it tastes surprisingly like caramel but with a little less sugar and a little more vitamins, minerals, and fiber.
These would be great as an alternative to pie following a Christmas meal. You could also cut them into bite size pie slices and add them to a cookie platter as an interesting twist on a Christmas classic.
If you give this recipe a try, let me know how it goes in the comments!
- 15 dates, pits removed
- 8 vegan graham cracker squares
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/3 cup + a couple extra pecans
- 1/4 cup vegan chocolate chips
- Place dates in a bowl or jar and completely cover with water. Place in fridge and let soak for at least 2 hours (overnight is best).
- Pulse the graham crackers in a food processor until only fine crumbs remain. Pour in coconut oil and pulse until combined. Press into two small tart pans. Place in freezer until ready to use.
- Drain the dates and place in food processor with vanilla. Processes until a thick paste forms. Add water 1 tablespoon (up to about 1/3) at a time until caramel reaches desired consistency.
- Divide pecans between tarts and place in the crust. Pour caramel over the top until the tart pan is full. Press a couple pecans into the tops of the tarts. Melt chocolate chips and drizzle over the top. Serve immediately or place in the fridge for 1 hour for a firmer texture.