Introducing my signature dessert, a buttery cocoa shortbread crust layered with a silky date caramel filling and a decadent chocolate tahini ganache finished off with a tahini swirl in this chocolate tart. Now that’s a mouthful!
If you’re looking to serve something other than a standard holiday dessert look no further because this chocolate tart is for you.
Why You Need To Make Chocolate Tahini Date Tart
It’s super simple to prep and made with healthy ingredients. It will take you about 25 minutes to prep, 25 minutes to bake the crust and another 10 minutes to assemble. The chocolate tart must set in the fridge for about two hours so plan ahead or make the night before.
Let’s Chat Ingredients to Make Chocolate Tahini Date Caramel Tart
The ingredients are simple and you probably have most on hand. You can also shop some of these ingredients right here listed under baking essentials.
The recipe calls for all purpose flour, coconut sugar and grass fed butter.
Butter, sugar and flour?!?!? Yep, there is nothing unhealthy with these ingredients and this is coming from a health coach.
Now to be clear, I am very selective on the brands that I choose and how these ingredients are processed, but overall I do not believe you have to restrict these food items to be healthy.
I’m all about eating real whole foods and most of the time my plate is full of vegetables, fruit and grains but I do believe in a wide range of nourishing foods and this dessert can easily be included to curb your sweet cravings.
Let’s stop focusing on the foods you should avoid and learn to eat without food restrictions while you reach your health goals.
What Makes this so Decadent
- all purpose flour: recipe calls for all purpose flour but almond flour or even a gluten free flour will work just fine.
- cocoa powder: cacao powder can also be used and will not compromise the flavor.
- salted grass fed butter: not all butter is created equal so choose your butter wisely. I haven’t tried but I would think any nut butter would be a great substitute.
- salt: a little salt is added even though recipe calls for salted butter. If you choose to use unsalted butter increase the salt amount to 1/2 tsp.
- egg: flax eggs is another great option and works well with this recipe.
- vanilla extract: my go to extract that compliments just about every dessert.
- dates: nothing compares to the flavor of a date with its natural sweetness.
- coconut sugar: coconut sugar is preferred over standard sugar for its vitamins and minerals as most standard sugars are stripped away from its nutrients.
- milk of choice- full fat is required to give you that nice silky texture when combined with the dates and chocolate mixture. Cashew milk was used this time around but almond and whole milk have been used in the past.
- chocolate chips– not all chocolate is created equal and some are filled with preservatives, fillers and binding agents. Choose wisely.
- tahini– ground sesame paste combined with chocolate and dates is the perfect combo. Sweet, rich and savory all in one place.
The combination of these flavors pair so well together and I can’t wait for you to make this decadent dessert.
Chocolate Tahini Date Tart
Introducing one of my top signature desserts, a buttery cocoa shortbread crust layered with a silky date caramel filling and a decadent chocolate tahini ganache finished off with a tahini swirl in this chocolate tart!
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 12 1x
For the Crust:
- 3/4 cup all purpose flour
- 1/4 cup cocoa
- 1/4 tsp salt
- 6 tbsp salted butter, cold
- 3 tbsp coconut sugar
- 1 tbsp water, cold
- 1 egg
- 1 tsp vanilla extract
For the Filling:
- 12 dates, pitted and soaked in water
- 1/4 cup full fat milk of choice (I used cashew milk)
For the Ganache:
- 3/4 cup full fat milk of choice (I used cashew milk)
- 2 tbsp coconut sugar
- 8–10oz chocolate chips
- 1/4 cup tahini + 3 tbsp for topping
Make tart crust:
- Preheat oven to 350F.
- Grease a 9” tart pan with a removable bottom (or a 9″ pie dish).
- In a small bowl mix together flour, cocoa powder and salt. Set to the side.
- In a medium bowl soften cold butter with a wooden spoon then add sugar and cream together.
- Whisk egg, vanilla and water together then add to butter sugar mixture and continue to whisk, blend well but do not let the butter melt.
- Add flour mixture to the butter mixture and blend until no traces of wet or dry ingredients. Try not to work too much to avoid melting butter.
- Form into a round shape, wrap with film and chill in the refrigerator for 10 minutes.
- Remove dough from refrigerator and place on a floured surface.
- Flatten out and roll dough to fit a nine inch pastry pan or pie dish.
- Transfer pastry dough over pastry pan and press slightly with thumb along pan and rim to make sure the dough is in place.
- Bake crust for 25 minutes. Remove from oven and let cool for 15 minutes.
Make date filling:
- Make sure to soak dates in a bowl of water for about 30 minutes before you puree. This will soften them up making the dates so much easier to blend.
- Add dates and milk of choice to a blender or food processor and puree until smooth scraping down the sides as needed.
- Transfer to a small bowl and set in the refrigerator until cooked tart shell is ready.
- Spread date caramel filing into the cooked tart shell and smooth evenly.
- Set in fridge while you prep the chocolate ganache.
Make the ganache:
- Heat milk and sugar on medium low heat and bring to a simmer.
- Pour over chocolate chips and 1/4 cup tahini in a separate bowl, whisking until chocolate has melted and mixture is fully blended and slightly thickened.
- Pour chocolate ganache over the date caramel filling and crust, spread evenly.
- Drizzle 3 tablespoons of tahini over the chocolate tart. (You can place the tahini in the microwave for about 5 to 10 seconds to make it easier to drizzle).
- Gently use the edge of a knife to pull the tahini in different directions to create swirls on top of the chocolate mixture.
- Chill in refrigerator for at least 2 hours to set or preferably overnight.
Store in refrigerator for up to 5 days covered.