Currant and Berry Tart With Date Caramel

In this recipe, youll discover how to bake a vegan berry tart thats wholesome, gluten-free, crisp, and very delicious. This vegan berry tart has the simplest crust ever (and no chilling required!). Its made from oat flour which is naturally gluten-free. This tart is naturally sweetened with date caramel and bananas (for some extra sweetness you can add maple syrup!).

Currant and Berry Tart With Date Caramel [Vegan, Gluten-Free]


For the Crust:

  • 1 1/2 cups oat flour (make your own by grinding regular oats)
  • 2 tablespoons coconut sugar or brown sugar
  • 1/4 cup melted coconut oil
  • 3 tablespoons cold water
  • A pinch of Himalayan salt or sea salt

For the Filling:

  • 10 juicy, pitted dates (soak them in water if theyre too dry)
  • 1 ripe banana
  • 1 cup mixed fresh blackcurrant and redcurrant berries (you can also use raspberries, blackberries, blueberries, or gooseberries)
  • Couple of fresh peppermint leaves for decoration (optional)
  • 2 to 3 tablespoons
  • (optional)


  1. Preheat the oven to 360F. Prepare the crust by combining the oat flour, salt, and sugar in a bowl. Then add the coconut oil and water, mix well using your hands until the dough starts coming together.
  2. Press the dough into a lightly greased 6-inch cake or tart pan. Press it up the sides as well so you have the space for the filling. Prick the crust with a fork. Pre-bake the crust for 10 minutes and set aside.
  3. While the crust is baking, prepare the date caramel. Place the dates into a blender and blend until you get a smooth mixture. Add a bit of water if necessary. If your dates are extra juicy and soft like mine were, you can mash them with a fork.
  4. Spread the date caramel on the top of the pre-baked crust. Then add a layer of sliced banana. If youre using maple syrup, mix it with the berries and spread on top of banana layer.
  5. Bake the tart for 25 minutes until the crust is golden and berries are juicy. Decorate with fresh peppermint leaves.

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