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1 and 1/3 cups Gefen Almond Flour
1 cup gluten-free oats
5 pitted Medjool dates
1 tablespoon Gefen Maple Syrup
1 tablespoon coconut oil
5 pitted Medjool dates, soaked in water for 3 hours
1/2 teaspoon Gefen Vanilla Extract
pinch of salt
2 to 3 apples, sliced finely
2 tablespoons Gefen Honey
Preheat oven to 375 degrees Fahrenheit and prepare either a loaf pan or tart pan with Gefen Parchment Paper or lightly grease (for tart pans, you will need to double the recipe).
Blend almond flour, oats, dates, maple syrup, and coconut oil in a food processor until the mixture sticks together (if it seems too dry, add maple syrup as needed).
Transfer the mixture into the pan and press down firmly and up the sides to create a thin and even tart shell.
Bake for five minutes.
Meanwhile, blend ingredients for date caramel together. Add reserved water from the dates until a caramel-like consistency forms.
Remove from the oven and smooth caramel layer over base. Arrange apples on top of the caramel.
Warm honey in the microwave or on the stove and brush lightly over apple slices (save the excess honey).
Bake for 25 to 30 minutes until lightly golden. Once removed from the oven, drizzle with a little more honey while the tart is still hot.
Serve warm with (parve) ice cream or on its own.
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does thsi freeze well?
Yes, but be sure to wrap it really well so it doesn’t get freezer burned.
Love clean, guilt-free desserts like these!