Make Ahead

Raspberry AlmondĀ Tart

February 11, 2015
0 Ratings
  • Serves 4
Author Notes

With a no-bake crust and creamy filling you can't go wrong with this healthy dessert! Fresh raspberries, almonds and coconut make this tart a not too sweet but delicious dessert. —southernvegankitchen

What You'll Need
  • 1 1/2 cups almonds
  • 1/2 cup walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup pitted dates
  • 1 dash sea salt
  • 2 can chilled full fat coconut milk (13.5oz)
  • 1/4 cup unsweetened coconut flakes
  • 1 tablespoon date sugar
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring
  • 2 6 oz. packages fresh raspberries
  1. Crust Place almonds, walnuts, dates and coconut in a food processor.
  2. Pulse until well combined. You want a sticky texture. If too dry add a little water or more dates.
  3. Place crust in an 8 or 9 inch tart pan.
  4. Place crust in fridge while combining the filling ingredients.
  5. Filling Place the solid part of the coconut milk in a mixing bowl. Discard the liquid part, I usually save it for smoothies later.
  6. Put the coconut, date sugar, almond flavoring and vanilla flavoring into the bowl and mix on med-high until a fluffy texture is formed.
  7. Pour the filling into the crust and top with fresh raspberries. Place in the fridge for about 30 minutes and enjoy! Store in the fridge.

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