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vanilla tarts on a plate

No bake coconut vanilla tart (gluten free)

These gluten free no bake vanilla tarts have a soft base made of Medjool dates, almonds and coconut, topped with a creamy vanilla pudding layer sweetened with honey. Press, fill and let the fridge do the rest.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 15 small tarts
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the base
  • 100 g almonds ⅔ cup
  • 15 Medjool dates medium
  • 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

Equipment

  • 1 Food processor
  • 1 Small saucepan
  • Silicone mold

Method
 

  1. 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.
  2. 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.
  3. Stir the honey into the pudding just before it fully thickens, then take it off the heat.
  4. Grind the almonds in the food processor. Add the finely shredded coconut and pulse a few times more.
  5. 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.
  6. Press the base into the silicone mold, filling each cavity about halfway.
  7. Spoon the vanilla pudding over the base and smooth the top.
  8. Refrigerate for about 1 hour, until the filling sets.
    9. If the mixture is too dry and does not hold together, add water, up to 1 tsp, a little at a time. If it is too wet, add a bit more coconut.