Date Pudding Pie -- LZ's vegan, gluten free brainstorm

This morning while my brother -- Unclesaurus or Uncle Mike -- was visiting, my 4 year old son dictated to him a recipe that he decided we should make for dessert:

I was intrigued, and thought it showed a lot of potential to be an interesting and delicious dessert. After much debate, I decided to go with a dough similar to the one I used for our apple tarts, rather than the one reminiscent of graham cracker crust that I made for our pumpkin pie. Either would work, I think.

I decided to tweak it a little bit, and came up with these little lemon date tarts. Lovely. So good ...

ingredients:

filling:

1 cup soft honey dates
1 can coconut milk
1/4 cup lemon juice
1 tsp lemon extract
1 tbsp vanilla extract
1/2 tsp sea salt
2 tbsp coconut sugar

4 tbsp arrowroot flour

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crust:

dough:

ingredients:

1/2 cup coconut sugar

1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tbsp ground vanilla bean

1/2 tsp baking soda

2 tbsp arrowroot flour

2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)

2 tbsp evco

directions:
1. combine the ingredients, then set aside

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1. divide the dough into 24 equal parts, roll flat, and put into a silicone baking cup
2. scoop 2 tbsp of the custard mix into into each cup
3. sprinkle the top with a little coconut sugar
4. bake at 345 for 45 minutes