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Date & Nut Bar Tartlets

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Here's a brilliant way to use our date bars - make your own crunchy vegan tartlet bases and fill with whatever delicious things you can think of!

Date & Nut Bar Tartlets recipe


Use the Cecilia’s Farm Date & Nut Bars to prepare a vegan tart base. Choose between the Spiced Apple; Apricot & Almond; Mixed Berry or Cocoa & Coffee Date & Nut Bars. Soak 2 Date & Nut Bars in 45 ml hot Rooibos tea and mash with a fork. Blend in a food processor to form a paste. Add 250 ml oats; 45 ml desiccated coconut; 125 ml chopped Cecilia’s Farm Roasted & Salted Almonds; 5 ml vanilla essence and a pinch of cinnamon. Blend to form a soft dough. Press the mixture into the base and sides of 8 lightly greased, 6 cm loose-bottom tart tins. Bake at 180 °C for 10 minutes or until cooked and crisp. Remove from tart tins and allow to cool. Fill with your choice of 125 ml plain unsweetened yoghurt, seasoned with a pinch of vanilla powder or 125 ml tahini, seasoned with 20 ml honey for a vegan option. Top with a selection of Date & Nut Bars, sliced; seasonal fresh fruit, mint leaves and edible flowers.



Chocolate Dipped Date Bars

Most things are better dipped in chocolate and as much as we love our Date Bar flavours, dipping them in a variety of chocolates as a treat is even better!