Scorpio-Surprise Tart with Spicy Caramel Topping
(Vegan. Gluten-Free. Processed Sugar-Free)

Dark, deep, fragrant cacao, pecans and a touch of creamy sweetness. A perfect ‘Scorpio Season Treat’.
Declared delicious by Monsieur D (and would make a great Yuletide dessert too).


1 cup dates, stones removed. Medjools are best; I used Deglet Noor ones pre-soaked for ½-hour
1 cup pecan nuts + a small handful to decorate.
1 tsp organic vanilla essence
2 tbsp Cacao Powder


½ cup stoned dates (prepped as above)
1 tsp organic vanilla essence
½ tsp mixed spice
2-3 tbsp organic coconut oil (melted)

Filtered Water (started with ¼ cup and added ½ cup in total) varies depending on moistness of dates. TIP: add slowly


Place pecans in food processor & pulse until finely ground.

Add dates, cacao, and vanilla essence and blend until mixture forms a ball.

Place mix in lined 7 inch flan tin. Press down firmly, hollow out centre (to accommodate filling) and press up the sides to form a rim.
Place in fridge to firm up for 30mins.

Place all topping ingredients in blender and process until smooth, pour into base mixture. Top with the handful of pecans and/or cacao nibs and a few birthday candles.
Serve with fresh rasps or pear slices and a whisper of coconut cream.

TIP: To alkalise and lighten mixture try adding ½-cup of sprouted dehydrated buckwheat to ½-cup pecans. In raw tarts and flans, it alkalises, lightens and adds another nutritional dimension to creations (high in selenium & trace elements). You can also soak pecans for a few hours to activate them and make them more digestible. With The Green Man popping indoors for a cuppa, speed was of the (vanilla) essence !!

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