These tartlets are, in some ways, representative of a shifted outlook on how and what I choose to eat and on appreciating and being aware of my food. Although I have always been pretty conscious in my food choices, I have not made a point to share much of that here nor have I, in the past, made a purposeful effort to incorporate those ideals into the sweet end of my eating. That is something I want to change. I have lately become pretty enamored with such things as coconut oil and muscovado sugar and maple syrup and almond flour and stone ground whole wheat and other such things. I’m not saying that a cake chockfull of white sugar or cookies chockfull of butter are completely a thing of the past, it’s just that I want to share more of what I eat on a regular basis (and to be clear, I do eat sweets pretty regularly!). On that note, let’s eat dessert.
Print
No-Bake Almond Cream Tartlets
- Total Time: 3 hours
- Yield: 4-6 1x
Description
These sweet treats come together without butter or baking for the perfect summer dessert.
Ingredients
For the crust
- 16 whole wheat graham crackers
- 2 tbsp (30 ml) raw sugar or sucanat
- 1/2 cup (120 ml) coconut oil, melted
- pinch salt
For the filling
- 1/3 cup (80 ml) raw sugar or sucanat
- 5 oz (140 g) cream cheese or coconut milk fat
- 1/2 cup (120 ml) natural almond butter
- 1 can full fat coconut milk, refrigerated overnight
- 1 tbsp (15 ml) pure maple syrup (any grade will do)
- bananas, cacoa nibs, berries, or any other topping your heart desires
Instructions
Make the crust
- Place the graham crackers in a food processor or blender and process/blend into crumbs.
- Add sugar and salt and pulse a few times to combine.
- Pour crumbs into a medium bowl, add coconut oil, and stir until mixture is evenly moistened.
- Divide mixture evenly among tartlet pans and press into bottom and up sides. Freeze for at least two hours.
Make the filling
- Place the sucanat or raw sugar in a food processor or blender and process/blend until fine.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese or coconut milk fat (spoon the milk fat off the top of the can of coconut milk) and almond butter and beat on medium until smooth.
- Spoon the coconut milk fat off the top of the can of coconut milk into a small bowl. Add the maple syrup and beat by hand with a whisk until smooth and fluffy.
- Fold the whipped coconut milk fat into the almond mixture until just combined. Refrigerate until ready to serve.
- To serve, spoon the filling into the tartlet shells, smooth the tops with an offset spatula, and refrigerate for 15 minutes.
- Top with blueberries, bananas, cacoa nibs, and/or other toppings of choice.
- Prep Time: 3 hours
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 520
If You Liked This Recipe, You’ll Love These
- Pistachio Cream Pie
- No-Churn Coconut-Lemon Ice Cream
- Almond Butter Chocolate Cups
- Oahu Coconut Milk Cake With Haupia Pineapple Cream
Frequently Asked Questions
Why does the coconut milk need to be refrigerated overnight?
Refrigerating a full-fat can of coconut milk overnight causes the thick coconut cream to separate and solidify on top. The filling instructions call for spooning just that solid fat off the top of the can — this is what gets whipped into a fluffy cream with maple syrup and then folded into the almond butter mixture. Without the overnight chill the fat won’t separate cleanly and you won’t be able to whip it.
Why does the crust need to freeze for two hours rather than just refrigerate?
The crust is made from whole-wheat graham cracker crumbs bound with melted coconut oil rather than butter, and the instructions say to freeze it for at least two hours to set firm before filling. Coconut oil solidifies at cold temperatures, which locks the crumble into a stable shell that won’t crumble when you spoon in the almond cream filling. 
Can I use regular cream cheese instead of coconut milk fat in the filling?
Yes — the recipe lists “5 oz (140 g) cream cheese or coconut milk fat” as interchangeable for the base of the filling. The author mentions using both options in the context of her shift toward coconut oil and other plant-based fats; cream cheese gives a tangier, denser result while coconut milk fat keeps the tartlets fully dairy-free.
