These had a few names before they got a real one. Coconut cups, vanilla bites, and for a while just “the yummy ones in the fridge”. A base on the bottom and a creamy filling on top is pretty much what a tart is, so in the end they became tarts. A perfect dessert idea no matter the name!
This vanilla tart has a base made of Medjool dates, almonds and coconut, and a layer of vanilla pudding that sets in the fridge. No oven and no butter. It’s one of those easy no bake desserts you can put together in about 20 minutes.
My one tip for making these: cook the pudding with less milk than the package says. The layer comes out thicker and sits nicely on top of the base.
Why is this vanilla tart a perfect dessert?
- No baking. It’s a dessert without oven time, so it works even on the hottest days.
- No butter. Dates and a teaspoon of coconut oil hold the base together, so it’s one of those desserts to make without butter.
- Simple vanilla pudding. You use a packet, so there’s no custard from scratch and no eggs to worry about.
- A simple base. If you look for healthy no bake desserts, the base is only nuts, dates, coconut and a little coconut oil.
- Naturally gluten free. It fits right in with my other gluten free no bake desserts, with no flour anywhere.
- Mostly fridge time. One of my quick no bake desserts: 20 minutes of work, then the fridge does the rest.
Ingredients
This vanilla tart recipe makes about 15 small tarts, depending on your mold.
For the base
- 100 g almonds (⅔ cup)
- 15 medium Medjool dates
- 20 g finely shredded coconut (¼ cup)
- 1 tsp coconut oil
- 1 tsp vanilla extract
For the filling
- 1 packet vanilla pudding mix, 70 g (2.5 oz) – no refined sugar added
- 400 ml lactose free milk (1⅔ cups)
- 2 tsp honey
A few notes:
- Medjool dates. Mine were medium sized, not the big ones.
- Vanilla pudding mix. I used a 70 g packet and had filling left over, so a smaller packet works too.
- Milk. I used lactose free milk, about 100 ml less than the package asked for.
How to make this no bake vanilla tart
Soak the dates
Take the pits out of the Medjool dates first. Put the dates in a bowl, cover them with hot water and let them sit for about 10 minutes while you cook the pudding. Soft dates blend much easier.
Cook vanilla pudding with less milk
Cook vanilla pudding following the package instructions, with one change. My package asked for 500 ml of milk and I used about 400 ml, so the filling came out thicker.
My pudding didn’t have any refined sugar. Instead, I stirred in the honey just before it thickened all the way, then took it off the heat.
Pro tip: When making vanilla pudding for a tart, less milk is better. A thicker pudding gives you a nicer layer on top of the base.
Make the date and almond base
Grind the almonds in a food processor first. Add the finely shredded coconut and pulse a few more times. Then add the soaked dates, vanilla extract and coconut oil and blend until the mixture is compact.
You want to be able to roll it into a ball without it sticking to your hands. I wore kitchen gloves for this part and it helped a lot.
Pro tip: If the base is too dry and doesn’t hold together, add a little water, up to 1 tsp, a few drops at a time. If it’s too wet, add a bit more finely shredded coconut.
Fill the silicone mold
Press the base into the silicone mold, filling each shape about halfway. Spoon the vanilla pudding on top and smooth it out. Each one ends up looking like a little coconut tart with a vanilla top.
My silicone mold has 11 shapes and I still had base and filling left over. So you’ll get around 15 small tarts, but it really depends on the size of your mold.
Chill until set
Put the tarts in the fridge for about 1 hour, until the pudding sets.
No bake coconut vanilla tart (gluten free)
Ingredients
Equipment
Method
- Remove the pits from the Medjool dates, place the dates in a bowl, cover them with hot water and let them soak for about 10 minutes so they soften.
- While the dates soak, cook the vanilla pudding mix with the lactose free milk following the package instructions. Use 400 ml of milk even if the package asks for more, so the filling layer comes out thicker.
- Stir the honey into the pudding just before it fully thickens, then take it off the heat.
- Grind the almonds in the food processor. Add the finely shredded coconut and pulse a few times more.
- Drain the dates and add them to the food processor together with the vanilla extract and coconut oil. Blend until you get a compact mixture you can roll into a ball without it sticking to your hands. Kitchen gloves help here.
- Press the base into the silicone mold, filling each cavity about halfway.
- Spoon the vanilla pudding over the base and smooth the top.
- Refrigerate for about 1 hour, until the filling sets.
Substitutions and variations
- Milk: regular milk works in place of lactose free milk. I tried making the pudding with coconut milk, the plant based kind from a carton, but it didn’t set, so I’d stay with regular or lactose free milk.
- Honey: maple syrup or coconut sugar can replace the honey in the pudding.
- Almonds: walnuts or cashews can stand in for the almonds in the base.
- Extra coconut: sprinkle finely shredded coconut on top if you want a stronger coconut dessert.
- Fruit on top: add a few berries or slices of fresh fruit before serving.
Storage
Keep the tarts in a closed container in the fridge. The pudding firms up quickly, so eat them within 2 to 3 days.
More no bake treats to try
If you want more no bake dessert ideas with a similar base, my date bites with just three ingredients use the same idea in a snack form. For another recipe that sets in the fridge, try these peanut butter oat bars that need no baking. Both are easy no bake recipes.
If you make this vanilla tart recipe, let me know in the comments and leave a rating. And tell me, what would you have called them? 🤍
FAQ
Yes. I used a 70 g packet and had filling left over, so a smaller one is fine.
About 1 hour in the fridge, until the pudding holds its shape.
No. Any silicone mold with small shapes works. A silicone muffin mold turns them into little coconut cups. The number of tarts will change with the size of the mold.
Up to 2 to 3 days in a closed container in the fridge.
