I’ve been thinking for a while now of trying an egg free tart, which contains enough nutrients to be filling and delicious at the same time.

The preparation is a piece of cake if you have a food processor at hand. This tart is rich in vitamins, minerals and enzymes and is also Specific Carbohydrate Diet compliant.


For the crust:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tablespoons honey
  • 1 teaspoon vanilla essence
  • 1/4 cup melted ghee

For the caramel:

  • 1 and 1/2 cup dates
  • 3/4 cup hot water
  • 1/2 cup coconut cream

For the last layer:

  • 1 cup pecan nuts
  • 2 tablespoons honey

Blend all the crust ingredients, then put the dough into a pan. Pat it well with your fingers to have an even and consistent crust. Bake for about 10-15 minutes, which is enough for all the ingredients to combine.

In the meantime, add all the caramel ingredients in the food processor and blend it until smooth. Spoon the caramel over prepared crust and even it with a pastry spoon.

Pecan nuts can be cut in smaller pieces if you’d like – I left them in half. Sprinkle honey over them in a bowl and stir them thoroughly. Spoon it over the caramel layer and bake it for 5-10 more minutes.

Let cool completely before slicing.

If you’d like, you can add some coconut cream on the plate.

If it is too sweet for you, leave the honey out of pecan nuts. Serve at room-temperature and keep in the fridge.