Mini Almond Date Tarts

Date Tarts 2
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

recipe found at


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