I have this delectable summer tart to thank for reigniting my love affair with raw sweets.
You see I’ve unintentionally jumped off the raw bandwagon recently. I blame bliss ball saturation. Or perhaps my head couldn’t take another round of almonds vs food processor. And I did bite into (god forbid) a dodgy medjool date only last week. I know, such blasphemy.
Thankfully though, my short-lived raw hiatus came to an end when a dinner invite from two lovely friends (howdy Nel and Sam if you’re reading) landed in my inbox, along with an instruction to bring along one of my ‘healthy’ desserts.
I needed something relatively easy to make the night before, I wanted something fresh, and (let’s be honest ) – something that looked pretty damn impressive when plonked down on the table. It simply had to be raw! Who doesn’t get excited about a dessert you don’t have to feel guilty about? Weird people, that’s who.
There’s a few other reasons I’m loving this tart:
- It’s easy to prepare. Do you have fingers, a basic food processor and a tart tin? You can make this.
- The mountain of fresh berries looks so summery it hurts.
- It’s full of healthy fats, antioxidants and essential minerals. It’s also refined sugar, dairy, grain and gluten free.
- It’s one of the first recipes I got to shoot on my new camera! Practice makes perfect right?
I adapted this recipe from This Rawsome Vegan Life. I omitted raisins for dates, and made a few other changes like fresh berries instead of frozen. I hope you enjoy my take!
Raw crust base
- 2 cups walnuts
- 2 cups medjool dates
- Pinch of sea salt
(Depending on how big your tart tin is, you might need to make an extra batch of the crust)
- 1/4 cup almond or mixed nut butter
- 1/4 cup melted coconut oil
- 1/2 cup date paste (prepare this by soaking 6-7 dates in warm to hot water until soft, and then puree until smooth)
- 1/2 teaspoon cinnamon
Berries on top
- 2 punnets fresh blueberries, washed
- 2 punnets fresh strawberries, washed and quartered
Optional (but recommended) raw chocolate sauce
- 3 tablespoons coconut oil (melted)
- 1 tablespoon cacao
How to go about it:
Prepare the base
Pulse the dates, walnuts and salt in your food processor until it forms rough flour that sticks together in your fingers. Press into the tart tin making sure you have a nice even base. Set in the fridge for a few hours if you can.
Super easy! Throw all the ingredients together and process until nice and smooth. Next, spread the filling thinly over the base of the tart and return to the fridge to set.
Top it off with some chocolate and berries
Mix together the melted coconut oil and cacao and place in a pouring jug. Cover the tart in fresh berries, and then drizzle with the chocolate sauce. Pop in the fridge until the chocolate sauce hardens up a bit delightfully (think healthy ice magic).