These naturally sweetened, no sugar added, coconut cream fruit tarts are the perfect no bake, naturally gluten free and vegan Valentines’ day dessert that are sure to satisfy your sweet tooth (and they’re a whole30 dessert recipe too!)
Let’s talk about dates for a second.
No, I’m not talking about dates like the hand-holding-going-out-to-dinner-and-a-movie type dates (although I do love those kind of dates) I’m talking about the delicious fruit. Dates are naturally sweet and super versatile.
They can be used to make little energy bites (like these cherry chocolate chip no bake energy bites) and are perfect for ‘no bake’ desserts, because they have a great moldable-yet-firm texture.
During my latest grocery shopping trip to Pick ‘n Save I was leaving the produce section and realized I forgot some raspberries….as I turn back into the section, I saw a big box of dates, right by the nuts section! I turned my cart right around and put a big box in my cart.
With my newly purchased dates (and fruit) I headed home where I was greeted by my husband (ok fine, if you want to know, I called him from down the street and asked if he could carry in the groceries for me) who upon seeing the giant container of dates asked ‘what are you going to do with these?’
My response was of course ‘eat them’ (I’m sassy like that lol).
Since I’m doing the Whole30 diet (see here and here for overviews) I can’t have any added sugar, but dates? Dates I can have! They’re sweet, and absolutely perfect for creating a little Valentine’s day dessert.
Every year my husband and I forgo the crowed restaurants with difficult to get reservations and pushy wait staff trying to turn the tables over and enjoy a nice, low key evening in.
He cooks me dinner (a delicious steak and mushrooms) and I make a potato side dish (in years past I’ve made these leek stuffed baked potatoes, but this year I’m thinking I’m just going to do oven roasted potatoes in olive oil) and then dessert. And these coconut cream fruit tarts will be the perfect dessert.
The tart crusts are made with dates and almonds, and then the filling is just whipped coconut milk and then a little bit of the dates and almond mixture and then the tarts are topped with strawberries.
Since there’s no baking involved, they are perfect for making ahead the night before, but in reality they take a total of 10-15 minutes to make, so even if you start them before dinner and then let them cool a little in the fridge while you eat, they’re perfect!
Happy Valentine’s Day…what are your plans? Do you have any Valentine’s day traditions?
For more ideas from Pick ‘n Save be sure to follow them on Pinterest, Facebook, and Twitter
Coconut Cream Fruit Tarts {no bake, naturally gluten free and vegan Valentine’s day dessert}
Print RateIngredients
- 12-14 mejool dates pits removed
- 1/4 cup almonds
- 1 can coconut milk
- 1/4 cup raspberries
- 1/4 cup strawberries sliced
Instructions
- In a food processor process mejool dates and almonds until there are no big chunks (mine always forms a big ball when it's done, and it usually takes about 30 seconds to a minute on high in the food processor.) Carefully remove the blade and take 1 heaping spoonful of the mixture and set aside.
- Line two small springform molds or two small pans and line with parchment paper.
- Divide the date/almond mixture between the two molds and with hands press the date/almond mixture to form a crust.
- In a mixing bowl spoon coconut milk (you only want the solid parts from the can, you will see clear liquid and then solid white...the white stuff is what you want) and then with a hand mixer whip it for a minute, then add the spoonful of date/almond mixture that you've reserved and 5 raspberries. Beat until combined (there will be some small date, almond, and raspberry bits in the mixture.)
- spoon the coconut cream into the tart crusts and then top the tarts with raspberries and sliced strawberries
Jennifer says
Is this something I can make before a dinner party or does it need to made right before?
Sweetphi says
You can make it before the dinner party, The coconut cream holds up pretty well, but I wouldn’t make it like the night before or anything. Or you could make the different components ahead of time separately and then assemble them before serving.
Charu says
Hi, this recipe looks amazing n healthy. Planning to try it out, jst wondering if I can use coconut cream instead of the coconut milk or will that be too thick for this recipe? Thanks
Sweetphi says
Coconut cream would work, it will just be a little thicker 🙂
Mary Hermis says
I made this and the blueberry lime cheesecake. Both were exceptional! I have been sharing it with everyone! Thank you!! I am looking forward to more like this! ?
Sweetphi says
This is so awesome to hear, so glad you liked these, thank you for the awesome feedback 🙂
Mary H says
My daughter made this earlier today for our dessert. Can I just say it was amazing! I will be sharing this one and I can’t wait to try another one!
Sweetphi says
I’m so happy to hear that Mary, thanks for sharing!!
Leslie says
Have you used large spring form pan? Im serving 8.
Sweetphi says
I have not tried these in a large springform pan. I would probably triple or quadruple the recipe if I were making it in a large springform for 8.
Heather says
My husband is allergic to nuts. What could I substitute for the almonds? Would pine nuts work? They are seeds so he can have those. Thanks!
Sweetphi says
Hi Heather, thank you for the question, I’m really not sure what would work in place taste wise, because I’ve never tried it. You could try sunflower seeds perhaps? I think pine nuts would be too bitter. Hope that helps.
Elisabeth says
As I’m doing whole30 this month i was searching for the perfect dessert to substitute for chocolate and apple pies that we usually have.
I made this today. It was sooo good. I used strawberries, blueberries, blackberries, and raspberries and because i didn’t have medjool dates i used regular. I ended up needing to add some vanilla ghee that i purchased from a local health food store to get my regular not as soft dates to stick to the almonds. It was fantastic. Perfect whole30 food day. Can’t wait for supper to have another slice 😉
Sweetphi says
I’m SO HAPPY you liked this recipe. When I was doing Whole30, this was a total lifesaver. I love the additions you made to the recipe. Thanks again for your awesome feedback 🙂
Victoria Feld says
Omg these are freakin amazing! Just started whole 30 on Saturday and was feeling very deprived but these are incredibly satisfying. Better than a bowl of icecream!
Sweetphi says
Oh my goodness, thank you SO MUCH for your super sweet comment, so glad you liked them, I make them still (even though I’m not doing whole 30 anymore) and am always wowed by how friggin good they are lol!
Brenda says
My coconut cream didn’t whip, only used the white (semi-) solid part. Natural Value c. milk. Does it need to be cold to whip? I just put the runny mixture in frig, hoping that helps. It does taste delicious however and saved me from cheating on W30. Was going to buy a slice of Starbucks lemon pound cake, a former fav, but know the sugar and wheat are upsetters for me, so thanks so much for keeping me on track. Have been on one week and needed a small bite of yumminess! PS: what size tart pans did you use in photo? I tried them in muffin cups…what I had, got 3 tarts.
Sweetphi says
Hi Brenda,
That’s so odd that your coconut cream didn’t whip. Did you use full fat coconut milk? Were the solids and liquid separate? I usually leave the can on the counter the night before, and that causes it to really separate solids from liquids. I do refrigerate the coconut cream after the fact, so that might help, but I have never had the issue.
So glad you liked the recipe!!! I love these tarts!
I used 4 1/2 inch mini springform pans – here is an amazon link to them (http://amzn.to/2eKLfwp)
thank you for your comment again 🙂
Phi
Brenda says
Asked on Amazon, got a reply from customer that while it is full-fat, it is vey watery. What brand did you use? TIA
Sweetphi says
I like using Thai Kitchen coconut milk 🙂
Brenda says
Thanks, I’ll try Thai coconut milk next time!
Linda says
Can I make this recipe a day ahead, and will the cream deflate or set.
Sweetphi says
Hi Linda, I would say that they can be made a day ahead, but that I would recommend to keep all the components separate (basically I would make the crusts, and keep them in one container, and then make the cream and keep that in a separate container and then keep the fruit in a third container so that all you’d have to do is assemble them day of 🙂 ) Hope that helps
Phi
elsh says
Could you please tell me what size can of coconut milk you’re using? Thank you!
Sweetphi says
I used a 13.66oz can of coconut milk, and then just the solid/white part. Thank you so much for commenting, I think you’re going to love these!
mamabananatutu says
These look absolutely divine and sound super healthy! I love strawberries and using dates to sweeten. You might have the luckiest husband in the entire wide world. #client
Sweetphi says
Awe, thanks! These are, hands down, my fave dessert at the moment 🙂
Liz @ Floating Kitchen says
Love that heart photo! These little tarts look so great! I think I’m about to have a date with these dates!
Sweetphi says
Hahaha, having a date with these dates, that totally made me smile! Thank you so much for commenting, these tarts were so delicious, I know I just had them for Valentine’s day but I’m already thinking of the next occasion I can make these for 🙂
Sweet Tea Sweetie says
These are so gorgeous and good for you! Unreal!
Kari
Sweetphi says
Why thank you so much Kari, truly appreciate it! I had the tarts for Valentine’s day and they are just soooo yummy 🙂
Becky says
Love your site! So very glad I found it. Thanks so much for all the wonderful recipes!
Sweetphi says
Awe, thank you so much, that totally made my day, glad you enjoy it!!
June Burns says
That looks great! love that it is no-bake 🙂
Sweetphi says
Aren’t no bake desserts the best? They come together and don’t take too much time, makes for an especially enjoyable dessert. Thank you so much for commenting!!
Suné Moolman says
I had such a giggle when I read that you called your husband to help you with the groceries. I do the exact same thing. After all, you had to haul everything into the car in the first place, am I right?
Your plans sound great – we’re also going to spend it at home. We’re planning cheeseburgers and chocolate milkshakes, it’s something we never do. 🙂
Enjoy the holiday!
Sweetphi says
Hahaha, I’m glad I’m not the only one that does that with the groceries, we’re just putting the muscles to use, right? And wow oh wow…cheeseburgers and chocolate milkshakes sound like an absolute dream!!
Lynn @ Order in the Kitchen says
OMG girl I don’t even like coconut and I want to have this tart RIGHT NOW… love love love!
Sweetphi says
The coconut is super subtle in this recipe, so I think coconut and non coconut lovers alike would love this. The crust alone tastes like an amazing cookie 🙂
Anita says
My BF and I are also on the Whole30 and I just made these tarts for a dinner party. They were a huge hit. I don’t like coconut. I don’t like dates. I have to say that these tarts were amazing. I used hazelnuts instead of almonds and I didn’t have enough dates, so I used a couple of moist prunes. Also, I mixed a little bit of Trader Joe’s strawberry (no sugar) spreadable fruit into the coconut cream and topped with raspberries and blueberries. Amazing! Thanks so much for this recipe!
Sweetphi says
YAY! So glad you loved the recipe! I really appreciate you coming back and sharing your feedback, I get emails about substitutions all the time so I’m going to share the substitutions you made, they sound positively delicious! Congrats to you and your BF for doing Whole30 together, that’s amazing 🙂