Method

1. Preheat the oven to 170°C and lightly grease a 20cm tart tin.

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Date Caramel

2. Place the dates and bi carb soda in a bowl and cover with boiling water. Allow to soften for 10 minutes. 
3. Once softened, blend the dates with approximately 1/2 cup of the soaking liquid and the maple syrup until a smooth purée forms. Set aside.

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Tart Shell

4. Combine the almond flour and plain flour in a bowl. Add the solid coconut oil and use your fingertips to rub it through the flour mixture until it resembles damp sand with no large lumps remaining. Stir through the maple syrup until a soft dough forms.
5. Press the dough evenly into the tart tin, covering the base and sides. Lightly prick the base with a fork and bake for 10 minutes, or until just lightly golden. Remove from the oven and set aside.

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Filling

6. Whisk together all dry ingredients in one bowl and the wet ingredients in another. Pour the wet mixture into the dry and mix until a smooth batter forms. Fold through half of the date purée and half of the macadamias.
7. Spoon half of the batter into the par-baked tart shell and spread evenly. Add a layer of date purée over the batter, followed by the remaining batter and a final swirl of date purée. Sprinkle the remaining macadamias over the top.
8. Bake for 25–30 minutes, or until the filling is set and golden on top.
9. While still warm, lightly brush the surface with honey to create a glaze and finish with a sprinkle of sea salt flakes. 
10. Allow to cool before slicing and serving.