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Salted Date Caramel Cashew Tart with Mocha Graham Crust

Salted Date Caramel Cashew Tart with Mocha Graham Crust is a healthier version of an indulgent dessert made out of cashews, dates, and chocolate chips.
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


  • 15 dates , pits removed
  • 1 vanilla bean
  • 8 graham crackers
  • 3 Tablespoons butter
  • 2 teaspoons strong coffee or espresso (substitute coffee extract for a more intense coffee flavor)
  • 1/3 cup whole cashews
  • 1/4 cup chocolate chips
  • Coarse salt


  1. Place the dates in enough water to completely cover them, stick in fridge, and let sit overnight (or at least 2 hours).
  2. In a food processor, pulse the graham crackers and butter until a coarse meal has formed. Slowly add in the coffee while the food processor is running until the dough comes together into one big ball.
  3. Line the bottom of 2 mini tart pans with parchment paper (I went ahead and cut them into circular pieces that fit the bottom of the pans perfectly) and divide the dough between the two pans.
  4. Use your clean fingers or the back of a spoon to evenly press the dough across both pans. Transfer to the fridge until ready to use.
  5. Next, drain the dates and transfer to the food processor. Add the beans from 1 vanilla pod and pulse a few times until a thick paste has formed.
  6. Slowly start adding in (1 tablespoon at a time) water while the food processor is running until your "caramel" has reached your desired consistency (I ended up using about 1/3 cup water but it will all depend on your preference).
  7. Use a double boiler to melt the chocolate chips.
  8. Place the double boiler over a saucepan with 1 inch of water and let simmer over medium heat. Add your chocolate chips to the double boiler and stir frequently until completely melted.
  9. Evenly place the cashews in one layer over the graham crust and pour the caramel over the cashews until the whole tart pan is filled.
  10. Drizzle the chocolate over the tarts and sprinkle with a tiny bit of coarse salt.
  11. Serve immediately or let set in the fridge for 1 hour for a firmer texture.