These Raspberry Coconut Tarts are elegant, creamy, perfectly sweet and full of fruit.
They’re also, gluten free, vegan and paleo.
In this recipe I use little tartlet pans, the individual servings are so elegant and fun. You can make this into one full size tart if you don’t have tartlet pans.
This recipe as has few steps but it’s not complicated. The result is sensational!
The filling of the tart is make with coconut milk and coconut oil. Coconut oil is cholesterol free and may help maintain a healthy cholesterol profile. The reason is the coconut oil contains Medium Chain Fatty Acids which quickly burn as fuel and may not be stored as body fat. Coconut oil contains lauric acid which is a substance found only in breast milk and coconut. It is a potent anti-oxidant. See my blog post for the full article on coconuts.
The crust can be made with almonds or walnuts. But it also can be made with left over almond pulp, if you make almond milk. This is what I did since I make almond milk regularly and always have some in my freezer. I love being able to use up the pulp instead of throwing it out.
Start by making the crust…
In a food processor, walnuts (or almond pulp), dates, coconut oil and vanilla together until they bind into a sticky dough. If the dough is too crumbly, add a few drops of water. You want the dough to hold together.
Since we’re not baking the crust we’re going to line the inside of the tartlet pans with plastic wrap then press the pie crust firmly into the pan.
Now remove the shells from the pan by gently lifting up the plastic wrap. They will hold together. Repeat with remaining crust. Refrigerate while you are making the filling. This will firm them up as the coconut oil cools.
The next step is to make the filling…
You’re going to blend the blend the coconut milk with 1/2 cup of the raspberries and strain it. Removing the seed makes the filling creamier.
Pour the strained raspberry/coconut milk mixture back into the blender. Blending with melted coconut oil, maple syrup and vanilla.
Then pour into each tart shell. Top with a few raspberries and refrigerate for 1 hour to solidify.
Enjoy! They will keep about 3 days in the refrigerator. You can also freeze them in and air tight container for up to a month. Take out of the freezer and let thaw a room temperature for 1 hour.
These Raspberry Coconut Tarts are elegant, creamy, perfectly sweet and full of fruit. There is no baking required, perfect in the summer.
- 2 cups almonds or walnuts or 1 ½ cups left over almond pulp from making almond milk
- 1 ½ cup dates pitted and coarsely chopped*
- 2 tablespoons coconut oil
- ½ tsp vanilla extract
- In a food processor, pulse the ground almonds, dates, coconut oil and vanilla together until they bind into a dough. If the dough is too crumbly, add a few drops of water. You want the dough to hold together.
- Line the inside of the tartlet pans with plastic wrap then press the pie crust firmly into the pan. Remove by gently lifting up the plastic wrap. Repeat with remaining crust. Refrigerate while you are making the filling. This will firm them up as the coconut oil cools.
- Heat coconut oil on low until melted
- In a blender, blend the coconut milk with 1/2 cup of the raspberries. Strain through a fine strainer to remove the seeds, pressing to get all the liquid out.
- Return to the blender. Add coconut oil, maple syrup and vanilla.
- Pour the filling into each tart. Top each tart with a few raspberries.
- Refrigerate for 1 hour to solidify. Serve.
- Store in the refrigerator for up to 3 days or freeze in an air tight container for 1 month.
If the dates are dry, soak them first in filtered water for 15 minutes to hydrate. Dry on a towel before using.
- Category: Dessert
- Cuisine: Paleo, Gluten-free, Dairy-free, Egg-free, Raw