Raw Fruit Tart great for breakfast or dessert!

Dairy free, gluten free, sugar free and DELICIOUS! This Raw Fruit Tart is a great dessert and healthy enough you could eat it for breakfast!

Back as a junior in college, I went on an all raw food kick for a few months. Hence my occasional posts containing recipes that require all raw ingredients. Believe it or not there are a several tasty treats that are made from just fruit and nuts, this my friends is one of them! Dairy free, gluten free, and sugar free… I bring you the all raw fruit tart! Hey you could even eat it for breakfast!

This is super simple to make and doesn’t call for any crazy ingredients you have never heard of before. It helps to have a food processor but no worries if you don’t. Ours broke a few months ago so I have been using our blender. When making the crust (if using a blender) mix the nuts first then add the dates, otherwise you end up with big chunks of nuts.

Sprinkle the coconut on the bottom of the pan you are using and then place the crust on top. Pressing the crust mixture down will prevent the crust from sticking as well as keep the filling from soaking into the crust (there is a reason the crust and filling are separate and not all mixed together!).

>> the crust is similar to my protein cookie balls. 

Pour the filling onto the crust and smooth it out with a spatula. Then place it in the freezer until firm. Decorate with your choice of fruit.

Our friends invited us over to celebrate the 4th of July. I was a little hesitant… okay really nervous to bring this as our dessert. Perhaps people would be expecting a certain taste and be sorely disappointed it didn’t have that taste. My husband, who always shuns away from my healthy concoctions, was kind enough to try it for me. He is a pretty good critic so when he said it was good and that he even liked it, I had courage enough to take it to the party. The all raw fruit tart was a success!

How to make the All Raw Fruit Tart

Raw Fruit Tart

Gluten-free, sugar-free, & dairy-free!

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Ingredients

  

CRUST

• 1 cup almonds
• 1 cup pecans
• 1/2 cup medjool dates (remove pits)
• 1/4 cup dried coconut

FILLING

• 3 cups cashews
• 3/4 cup lemon juice
• 3/4 cup honey
• 3/4 cup coconut oil
• 1 tsp vanilla
• 1/2 tsp salt

FILLING

• fruit

Instructions

 

• Soak cashews in water for at least three hours.
• To make the crust, blend the almonds, pecans, and dates in a food processor. Use a pie pan or springform pan and sprinkle the dried coconut onto the bottom of the pie pan. Press the nut mixture into the coconut, this helps prevent the crust from sticking. Place in refrigerator while making filling to allow the nut mixture to get firm.
• To make the filling, blend the cashews, lemon juice, honey, coconut oil, vanilla, and salt. Blend until smooth and if needed, add up to 1/2 cup water to help the mixing.
• Take the crust out of the refrigerator and pour the filling into it. Place in the freezer until firm.
• Top with your choice of fruit and serve! If there is any leftover, store it in the refrigerator or the freezer.

Happy Independence Day!

You would think we were back in Oregon for it rained all day! It was even sprinkling when they were swimming. But our little guy LOVES swimming, so we couldn’t pass up the opportunity. Thankfully it stopped long enough to light some fireworks. I just hope it clears up this weekend, our neighbor’s daughter is having an outside wedding.

Oh yes, let us not forget to showoff the holiday goose! Don’t you wish you had one in your front yard? I couldn’t help but share this closeup of my little man. Look at that adorable face! But his poor nose! He fell a few times in the last two days and managed to scrape his nose on the left, right, and center. (o:

The evening wouldn’t be complete without fireworks!

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