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Almond & Medjool Date Tart

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 8 -10 servings 1x


A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!




  • 3 cups almond flour
  • 3 tbsp maple syrup
  • 34 tbsp water


  • 810 pitted Medjool dates (for layering in the bottom, chopped)
  • 1 ½ cup pitted Medjool dates (about 15)
  • 2 cups lite canned coconut milk*
  • ½ tsp vanilla bean powder (or 1 tsp vanilla extract)
  • Pinch of sea salt
  • 1 ½ tbsp . cornstarch**


  1. Preheat the oven to 375F.
  2. In a large mixing bowl, combine the almond flour and maple syrup. Mix with a fork adding the water 1 tablespoon at a time until the texture is clumpy and holds together when squeezed.
  3. Press 2/3 of the dough into a tart pan, making sure to cover all sides evenly and reserving 1/3 of the dough for the topping.
  4. Spread the chopped dates into the bottom of crust.
  5. Blend the 1 1/2 cup of dates with the coconut milk, vanilla, salt, and cornstarch until very smooth.
  6. Pour into the crust. Spread evenly, covering the chopped dates.
  7. Sprinkle on the remaining crust mixture.
  8. Bake for approximately 45 mins at 375F.
  9. Let it cool, then chill overnight before slicing and eating.
  10. Keep in the fridge for up to 5 days.


*You can use a different non-dairy milk, but the light coconut milk will yield a richer, creamier texture for the filling.
**You can sub arrowroot starch but it may affect the texture slightly.