Raw Berry Tart with a Coconut Pastry Cream

Ali Segersten (author) Jul 03, 2012
Raw Berry Tart with a Coconut Pastry Cream
raw berry tart - crust
Average Recipe
Prep Time
30 minutes

Be sure to keep this tart refrigerated until ready to serve, especially if you are in part of the country that is experiencing a heat wave. You'll need a food processor to make the crust and a high-powered blender, such as a Vitamix for the filling. For the crust, I use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired.

Read more about this recipe on the blog.

Raw Berry Tart with a Coconut Pastry Cream (vegan, gluten-free)



2 cups raw almonds (or pecans, or a combination of both)
1 cups pitted medjool dates (about 10)
1 tablespoons coconut oil
pinches sea salt

Pastry Cream

1 cups raw cashews
¼ cups water
¼ cups freshly squeezed orange juice
4 tablespoons coconut nectar (or raw honey)
¾ cups softened coconut butter
2 teaspoons non-alcoholic vanilla
1 teaspoons organic almond flavoring


strawberries halved