Sugar Free Date, Almond Coconut Tartlets

Makes 12 – 16 tartlets


500 ml (2 cups) cake wheat flour
230g (1 cup) butter, softened
45 ml (3 T) Huletts EquiSweet
2 extra large eggs
1 extra large egg yolk
60 ml (¼ cup) water


250 ml (1 cup) flaked almonds
250 ml (1 cup) desiccated coconut
250 ml (1 cup) pitted dates, finely chopped
30 ml (2 T) Huletts EquiSweet
30 ml (2 T) coconut oil, melted

  1. Sift the flour into a bowl, and rub the butter into the flour using your fingertips to resemble bread crumbs.
  2. Stir in the EquiSweet, eggs, egg yolk and water and mix together to form a soft dough.
  3. Wrap in cling wrap and chill for 2 hours or overnight.
  4. Preheat your oven to 180°C. Lightly grease the pastry moulds.
  5. Roll the pastry into a large rectangle, cut into 10 cm x 5 cm rectangles and press evenly into the pastry moulds.
  6. Bake for 12 – 15 minutes or until golden brown.
  7. Remove from pastry moulds when cool.


  1. Toast the flaked almonds until light golden
  2. Mix the coconut and chopped dates with the toasted almonds, reserving a few almonds to sprinkle on top of the tartlets.
  3. Stir in the melted coconut oil and EquiSweet.
  4. Spoon the mixture into the tartlets and serve.
  5. Excess pastry freezes well for up to 3 months.

Hint: You may use any toasted nuts in the tarts and may add chopped apricots, crushed pineapples or cranberries to the mixture.