Date pistachio praline tart

This is one of my favourite tarts – not only does it look stunning covered with the maple-coated pistachios, but I’m also crazy about the tropical caramel flavour that the combination of coconut sugar, vanilla pod and dates provides. It can be made with or without butter. Both versions are great; however, if you’re not vegan and you’re looking for something a wee bit more decadent, then I say go with the butter. It’s also particularly good topped with Greek yogurt, but you won’t be disappointed if you eat it plain.