Grain-Free Apricot Tartlets

Grain-Free Apricot tartlets

The night before last was officially pizza night. We still hadn’t made our weekly Trader Joe’s and Costco runs, and when I stared in the fridge trying to mentally assemble components into a decent dinner option, the dessert radar kept going off.


So, I took the apricots that we’ve had for a few days (with only the dehydrator in sight as a future destination), and they quickly became the star of these awesome grain-free tartlets.

Muffin pan

Grain-Free Apricot Tartlets

A fluffly layer of crust with almond meal, applesauce, coconut oil and chopped dates,

+ a row of sliced apricots, soaked in lemon juice and drizzled with honey

baked to perfection in 30 minutes.


We may have made a Pizza Port run for our entrees, but at least dessert was homemade. ? (And let’s be real, Pizza Port is always a wise choice.)

These little tartlets are whimsical and pretty to look at, but also perfectly sweet with the slightest tartness from the apricots.

Ready to bake

We each had a few, and I froze the rest to enjoy throughout the week. They’d be wonderful out of the oven with a scoop of coconut milk ice cream, too.

Apricot tartlet

Let me know if you give them a try! ? 


Grain-free apricot tartlets

Bite-sized grain-free treats, which are also vegan! Make a batch and enjoy with your favorite ice cream, or freeze and enjoy as a quick sweet treat

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 16 1x



For the crust

  • 1 cup almond meal
  • 2 tablespoons cinnamon applesauce
  • 1 teaspoon vanilla
  • pinch of sea salt
  • 1/4 cup almond milk
  • 1 tablespoon flax
  • 1/4 cup chopped dates
  • 1 tablespoon coconut oil (melted)

For the apricots

  • 46 small apricots, thinly sliced
  • Juice of half a lemon
  • 1 heaping tablespoon honey


  1. 1. Preheat the oven to 350 degrees and spray a mini muffin pan with nonstick spray or coconut oil.
  2. 2. Combine the crust ingredients in a large bowl.
  3. 3. In a separate bowl, add the apricots, lemon and honey, and toss to coat well.
  4. 4. Divide the crust batter equally among the batter cups, and top with 3 thin slices of apricot.
  5. 5. Bake for 30 minutes, until golden and set, and allow to cool completely before removing from the muffin pan.
  6. 6. Enjoy!


  • *Toddler friendly! Perfect for little hands.
  • No almond meal? Oat flour would work well too!

These grain-free apricot tartlets are the perfect healthy and delicious way to satisfy your sweet tooth!

What’s your favorite summer fruit? Any awesome summer desserts you’ve tried lately?

On a semi-related note, I heard Tucson is getting an ice cream shop with CASHEW ICE CREAM. We’ll definitely need to make a stop on our next visit!

You may also like


Leave a reply

Your email address will not be published. Required fields are marked *