Gluten and Dairy-Free Fruit Tart
Indulge in this no-bake, berry-topped tart that’s as sweet as your Thanksgiving memories—without the sugar crash! 🫐
After baking, tasting, and scraping every last piece of this pastry off of your plate and into your mouth, you will look for any excuse to pull the recipe out and use it again.
Why you’ll love this recipe!
Naturally Sweet and Guilt-Free
Simple and No-Bake
Diet-Friendly and Delicious
Serving Size
1 Half Sheet Tray - 8 Slices
Macros
Calories: 545
Total Fat: 43g
Total Carbohydrate: 28g
Protein: 12g
Ingredients
Crust
2 Cups Raw Almonds or Pecans (or both)
1 Cup pitted Medjool Dates (about 10)
1 Tablespoon Coconut Oil
Pinch of Sea Salt
Pastry Cream
1 Cup Raw Cashews
¼ Cup Water
¼ Cup fresh squeezed Orange Juice
3-4 Tablespoon raw local Honey
¾ Cup softened Coconut Butter
1 Teaspoon Vanilla Extract
½ Teaspoon Almond Extract
Fruit Topping
1 Handful of Strawberries, halved
1 Handful of Raspberries
1 Handful of Blackberries
1 Handful of Blueberries
(You can mix in as much or as little variation of berries as you would like)
Preperation:
For the crust:
1. Place nuts into a food processor until finely ground.
2. Add in the dates, coconut oil, and sea salt. Blend until finely ground and evenly distributed.
3. Spread the dough evenly into a 9” lightly-oiled tart pan. It should stick together well at this point. Set aside.
For the filling:
1. Place cashews, orange juice, honey, and water into a blender or food processor until creamy.
2. Add softened coconut butter, vanilla, and almond flavoring. Blend again until smooth.
3. Pour the filling on top of the crust.
For the topping:
1. Wash berries and place them in any desired pattern onto the top of the tart’s filling.
2. Keep chilled until ready to serve!