Serves : 4 to 6 depending on the size of your tart pans
For the crust :
1 cup of almonds (I used roasted)
8-10 medjool dates, pitted and chopped (depends on their size)
1-2 tbsp of coconut oil
pinch of salt
For the tahini filling :
1 heaped tbsp. of tahini
1 tsp. of maple syrup
pinch of salt
1 tsp. of warm water (if needed)
For the chocolate filling :
150 g of 85% dark chocolate
For serving :
a pinch of Fleur de sel
Preheat oven to 350 F.
Place in the food processor the almonds and the salt. Pulse until finely chopped. Then, add the dates – a couple of pieces at a time until it sticks together. You still want the almonds to be a bit like a crumble. Finally, add 1 tbsp of coconut oil and mix well with a spoon. Add more if you find the dough too dry. Do not add the oil at the beginning, while you pulse the almonds, or the dough will not form itself. Place the dough in the fridge for 15-20 minutes.
While the dough sits, start making the tahini filling by combining all the ingredients together. Give it a good stir. If your tahini is more like a paste (this happens when I am reaching the bottom of the jar), you can add around 1 tsp (or as much as you need). You don’t want the filling to be too liquid. It should have a caramel-like consistency.
Divide your dough equally in each greased pan – I used olive oil for this. For this recipe, I used four 9.5 cm pan. Using your fingers, press the dough into the bottom and the sides. Bake for 12-15 minutes. Take them out and let them cool on a rack.
Meanwhile, melt the chocolate. If you do it in the microwave, be careful – chocolate can burn pretty fast. I prefer using a bowl placed over a pot of simmering water. Burning chocolate in the microwave happened way too many times…
Once the crusts are cold, divide equally the tahini filling into each pan. Then, do the same with the melted chocolate.
Place them in the fridge for about 15-20 minutes. You want everything to set, while staying a little bit soft. I left them overnight in the fridge and the chocolate had completely set. It’s still delicious, but a little bit hard to cut. ?