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