Mini Almond Date Tarts

Date Tarts 2

So these happened.

Caramel-y, gooey mini almond date tarts.

They’re kinda like butter tarts, a classic pastry here in Canada. Except they don’t have butter. Or corn syrup. Or eggs.

Dates have a lot going for them. They’re an excellent source of fibre, they’ve got minerals like potassium, calcium, iron and magnesium, as well as plenty of B vitamins to help produce energy.

And that’s important to remember if you’re afraid they contain too much sugar – because all of those nutrients (especially the fibre) help slow the release of glucose into our bloodstreams.

I created these tarts using pitted Medjool dates that were sent to me by the folks at Natural Delights. When I cooked them in a bit of water for the filling, they practically melted. This is called date paste awesomeness.

You’ll have some of the filling leftover, which you can use as a sweetener in other recipes. Or you could just eat it with a spoon. ‘Cause that’s what I did. Shhhh.

(Looking for more healthy, allergen-friendly desserts? Then check out my e-books here.)

5.0 from 1 reviews
Mini Almond Date Tarts
Prep time
Cook time
Total time
gluten-free, dairy-free, soy-free, egg-free, vegan, five ingredients or less
Recipe type: Dessert
Serves: 12
  • 1 cup whole almonds
  • 2 tbsp coconut oil
  • ¼ tsp baking soda
  • 1 tsp vanilla
  • 10-12 Medjool dates, chopped
  • pinch of salt
  • ½ cup plus 1 tbsp water
  1. Preheat the oven to 350 degrees F.
  2. In a coffee grinder, food processor or blender, grind the almonds until they become a fine meal.
  3. Dump the almond meal into a bowl, then add the coconut oil, baking soda, vanilla and pinch of salt. Mix everything well. Add a tablespoon of water to help everything together. You should be able to pinch the dough with your fingers and have it stay together.
  4. Grease a mini muffin tin. Take a scant tablespoon of dough and press it into the pan, pushing it down and then up the sides. Repeat with remaining dough.
  5. Bake for 12 to 15 minutes, until tart shells are firm and slightly golden. They will puff up a bit. Let them cool for about 10 – 15 minutes.
  6. While the shells are baking, chop up the dates and put them into a small pot. Add ½ cup of water, and gently simmer for 6-8 minutes. The dates should break down almost completely into a paste. You may need to add an extra tablespoon or so of water. You can mash them with a fork to smooth out any remaining date bits.
  7. When the shells have cooled, take 1 tsp of the date paste and press it into each shell. Chill in the fridge.
  8. Makes 12.



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9 Responses to Mini Almond Date Tarts

  1. madscar July 3, 2013 at 12:56 am #

    This is amazing! I love it:)

  2. Emily K. @ Leaf Parade July 3, 2013 at 6:56 am #

    I love this simple little list of ingredients. The tarts look really delicious!
    -Emily K.

  3. Laura Dembowski July 3, 2013 at 8:53 am #

    Dates are one of my favorite ingredients. These tarts look awesome!

  4. Troy Dettwiler July 4, 2013 at 4:52 pm #

    Yum. These look amazing! Great post.

  5. Ash- foodfashionparty July 5, 2013 at 5:27 pm #

    I am a sucker for anything dates. These look adorable and delish.

  6. LouAnn July 10, 2013 at 4:55 pm #

    What can I use instead of coconut oil? I try not to use any oil at all and I really cannot bring myself to use coconut oil. I want to try making these because they look and sound delicious and I LOVE dates! HELP!

    • Sondi July 10, 2013 at 6:16 pm #

      Are you allergic to coconut oil? Or are you concerned about the fat content? If you’re concerned about fat, coconut oil is one of the best sources of unsaturated fats. It’s incredibly healing, has antimicrobial properties, and is used immediately for energy rather than being stored as fat. More info on the benefits here: If you’re looking for a substitute, perhaps try olive oil or grapeseed oil – I haven’t tried them in this recipe, so I don’t know how that would affect the taste. But you could give it a try and see what happens!

  7. Kim July 16, 2013 at 10:43 pm #

    I have some dates I need to use up and like the simple list if ingredients and that its pretty healthy, kind of reminds me of my gmas pecan and currant tartlets.


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