Celebrate the taste of magic this holiday season with an enchanting shortbread tart featuring a prancing reindeer sculpted from a blend of unsweetened shredded coconut and adaptogenic herbs. Beneath the smooth richness of chocolate ganache you’ll find gooey morsels of date-nut delectation worthy of any Christmas feast.
- 2 cups organic almond flour
- Pinch of pink Himalayan or Celtic sea salt
- 4 tablespoons organic maple syrup (see variation in recipe)
- 4 tablespoons organic unrefined coconut oil, melted
- 8 medjool dates, pitted and chopped coarsely, then soaked in 1/2 cup warm, filtered water for at least 30 minutes
- 2 1/2 tablespoons organic unrefined coconut oil
- 1/2 teaspoon organic vanilla extract
- 1/8 teaspoon pink Himalayan or Celtic sea salt
- 3/4 cup organic pecans, chopped coarsely
- 2-4 tablespoons organic maple syrup (depending on preference)
- 1/4 cup organic unrefined coconut oil, melted
- 1 teaspoon organic vanilla extract
- 1/2 cup organic 100% raw cacao powder
- Unsweetened shredded coconut, blended into a fine dust
- Lightly colored adaptogenic herbs such as ashwagandha or maca
- Paleo “powdered sugar” (found at natural food stores)
Preheat the oven to 350 degrees.
Lightly grease a 9-inch tart pan (with removable bottom) with extra coconut oil.
To make the crust, place the flour, salt, syrup and coconut oil in a bowl and mash the ingredients together with a fork for a few minutes. If attempting to cut down on sugar, swap one tablespoon of maple syrup with an additional tablespoon of coconut oil.
Press the dough evenly into the bottom and sides of the tart pan. Use the tines of a fork to lightly prick the dough in several locations to prevent air pockets from forming while baking.
Place the dough in the refrigerator to chill for 20 minutes or longer.
Bake the dough for approximately 20-25 minutes, or until golden brown. The baked shell can be made up to one day in advance and kept, wrapped, at room temperature.
While the tart shell is cooling and the oven is still heated, line a baking sheet with parchment paper and spread the chopped pecans evenly across the surface. Toast for 8-10 minutes, flipping once.
To make the date-nut filling, blend the soaked dates and its liquid with the coconut oil, vanilla extract, and salt until creamy. Stir in the chopped nuts.
Spread the date-nut filling evenly across the cooled, baked tart shell. Return the tart to the refrigerator.
To make the ganache, blend the syrup, coconut oil, and vanilla extract in a food processor until smooth. Add in the raw cacao and mix thoroughly. Pour the ganache over the date-nut filling and spread evenly across the surface of the tart.
Return the tart to the refrigerator and let it set for at least 30 minutes before serving. If so desired, temporarily place a festive stencil on top of the tart and use a mesh sieve to decorate your dessert with preferred toppings. Remove the stencil upon completion.