No-Bake Coconut Raspberry Tarts (Can Be Vegan & Raw)
 
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Yields: 4 mini tarts
Ingredients
For the crusts:
  • 12 medjool dates, pitted and chopped
  • 1 1/2 cups unsweetened flaked coconut
  • 1 cup old-rashioned rolled oats
  • 1/2 cup pepitas (raw pumpkin seeds)
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt
  • zest of one orange
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp honey
For the coconut cream filling:
  • 1/2 cup coconut butter, melted
  • 2 Tbsp unsweetened almond milk (or other non-dairy milk)
For topping:
  • 12 oz. fresh raspberries (no snitching, you will need them all!)
  • honey or agave for drizzling, if desired
Instructions
For the crusts:
  1. In the bowl of a food processor, combine the pitted chopped dates, coconut, oats, pepitas, vanilla, and salt. Zest an orange over the top. Process until crumbly.
  2. Stream in coconut oil and honey and process until combined. The mixture should still be crumbly, but should stick together when pressed between your fingers.
  3. Divide mixture between four mini tart pans. Using your fingers or the bottom of a glass, press crust mixture firmly down and around the sides of the pans to form a crust. Refrigerate at least 4 hours before assembling tarts.
To assemble the tarts:
  1. Gently remove each crust from its tart pan and place on dessert plates.
  2. Make the coconut cream filling by stirring together the melted coconut butter and almond milk. Divide among the tart crusts and spread in an even layer.
  3. Top with raspberries and a drizzle of honey or agave, if desired. Serve and enjoy!
Notes
These tarts can be made completely raw by using raw honey or raw agave in place of the honey and skipping the melting step for the coconut oil and coconut butter.
Inspired by and adapted from The Kitchn, where it was adapted from Practically Raw Desserts. Crust adapted from Daily Garnish.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/09/no-bake-coconut-raspberry-tarts-can-be-vegan-raw/