Oat and Date Energy Tart with Almond Crust

Name: Oat and Date Energy Tart with Almond Crust
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1½ cups (150 g) almond flour; ½ cup (50 g) old-fashioned rolled oats; ¼ teaspoon (1½ g) sea salt; ⅓ cup (80 ml) extra-virgin olive oil; 1½ cups (240 g) Medjool dates, pitted, pitted and roughly chopped; ¾ cup (75 g) old-fashioned rolled oats; ½ cup (60 g) sliced almonds; ½ teaspoon (2½ g) ground cinnamon; ¼ teaspoon (½ g) ground cardamom (optional); 1 teaspoon (5 ml) vanilla extract; 3 tablespoons (45 ml) water; ⅛ teaspoon (¾ g) sea salt

From the MyKitchenBank Kitchen

A contemporary no-bake energy tart featuring a nutty almond flour crust bound with olive oil and a naturally sweet filling of dates, rolled oats, and warm spices. The crust is pressed directly into a tart pan and chilled until firm, then topped with a caramel-like date and oat mixture studded with almonds. Perfect for a wholesome dessert or snack that feels indulgent yet nutritious.

Prep: 20 min
Cook: —
Wait: 1 hr 30 min
Total: 1 hr 50 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Pit the dates and measure them—do not use chopped dates as they are often pre-sugared and sticky
Have all ingredients at room temperature for the smoothest mixture
Use a 9-inch (23 cm) tart pan with a removable bottom for easy unmolding

1
Combine crust ingredients
- In a medium bowl, whisk together the almond flour, rolled oats, and sea salt.
- Drizzle in the extra-virgin olive oil and mix with a fork until the mixture resembles wet sand with no dry pockets.
- The texture should hold together slightly when squeezed but still feel granular.
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Ready when: Mixture resembles wet sand and holds together when squeezed
Tip: Do not overmix or the crust will become dense; stop as soon as the oil is evenly distributed
2
Press crust into pan
- Transfer the crust mixture to the 9-inch (23 cm) tart pan.
- Using the bottom of a measuring cup or your fingers, press the mixture firmly and evenly across the bottom and up the sides of the pan, creating an even ⅛-inch (3 mm) thick layer.
- Work from the center outward to avoid thickness variation.
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Ready when: Crust is even, smooth, and covers the entire pan from bottom to sides
Tip: Press firmly so the crust holds together; a loose crust will crumble when you unmold it
3
Chill the crust
- Refrigerate the crust in the tart pan for 30 minutes until it becomes firm and compact.
- This allows the crust to set and prevents it from breaking apart when you unmold the tart.
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Ready when: Crust is firm to the touch and no longer sticky
4
Prepare date filling base
- In a food processor, combine the chopped dates, rolled oats, cinnamon, cardamom (if using), vanilla extract, water, and sea salt.
- Pulse 8–10 times until the mixture breaks down into a chunky paste with visible oat and almond pieces.
- Do not overmix; you want texture, not a smooth puree.
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Ready when: Mixture is chunky and paste-like, with visible pieces of oats and dates
Tip: Pulse rather than blend to preserve the texture; over-processing makes the filling dense and cake-like
5
Add almonds to filling
- Fold the sliced almonds into the date-oat mixture with a spatula until evenly distributed.
- Reserve 2 tablespoons (15 g) of almonds for garnish if desired.
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Ready when: Almonds are evenly distributed throughout the filling
6
Spread filling into crust
- Remove the chilled crust from the refrigerator.
- Using an offset spatula or the back of a spoon, spread the date-oat filling evenly over the crust in a layer about ½ inch (12 mm) thick.
- Press gently so the filling adheres to the crust without compressing it too much.
- Sprinkle the reserved sliced almonds over the top if using.
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Ready when: Filling is spread evenly and level across the entire tart
Tip: If the filling is too sticky to spread, chill it for 10 minutes before spreading
7
Final chill and set
- Refrigerate the finished tart for 60 minutes until the filling is fully set and holds its shape.
- The tart should feel slightly firm to the touch but still have a soft, slightly yielding texture.
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Ready when: Tart is firm to the touch and holds its shape when gently pressed
8
Unmold and slice
- To unmold, gently press the removable bottom of the tart pan upward to release the tart onto a serving plate.
- Using a sharp chef's knife, cut the tart into 8 equal wedges, wiping the blade clean between cuts for neat slices.
- Serve chilled or at room temperature.
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Ready when: Tart releases cleanly from the pan and cuts into neat, distinct slices
Tip: If the tart is too soft to unmold, return it to the freezer for 15 minutes first

Good to know

Tips

For a no-soak date paste, soak the pitted dates in 3 tablespoons of hot (not boiling) water for 5 minutes before processing if they are very dry; this softens them without cooking.
Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes before folding into the filling for deeper, nuttier flavor and extra crunch.
Press a sheet of plastic wrap directly onto the surface of the filling after spreading to prevent a dry skin from forming during the final chill.
For a more substantial dessert, top each slice with a dollop of Greek yogurt, coconut cream, or crème fraîche at serving time.

Make ahead

Assemble the entire tart up to 2 days ahead; store covered in the refrigerator. The crust will remain crisp and the filling will firm up nicely over time, improving the texture and making it easier to slice.

Storage & reheating

Room temperature: up to 4 hours in a cool environment. Refrigerator: up to 5 days in an airtight container—cover with plastic wrap or store in a sealed glass container to prevent it from absorbing odors. Freezer: up to 3 weeks wrapped tightly in plastic wrap and foil; thaw in the refrigerator for 4 hours before serving. The texture is best when chilled or at room temperature; do not reheat.

Substitutions

almond flour → cashew flour or blanched hazelnut flour. Use the same weight (150 g) for a slightly milder, creamier crust with similar binding properties
Medjool dates, pitted → dried figs or apricots, roughly chopped. Use 240 g of either fruit; the filling will have a lighter color and different spice flavor profile but the same binding structure
extra-virgin olive oil → coconut oil or unsalted butter, melted and cooled. Use 80 ml; coconut oil adds tropical notes, while butter creates a richer, more pastry-like crust
sliced almonds → chopped pistachios or toasted walnuts. Use the same weight (60 g); pistachios add color and earthiness, while walnuts provide a deeper flavor