Wild at Heart Tart

Wild at Heart Tart

I produced this recipe for the February retreat, the theme of which was self-love. It’s called ‘wild at heart’ because it contains wild berries that I picked and froze from last summer, but you can use just about any berries. Just be aware that blueberries will bring about more of a purple than pink tinge! This beautiful tart is dairy free and gluten free, and really easy to make!


Wild at Heart Tart - Dairy Free. Gluten Free.

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Serves: 12-14 Prep Time: Cooking Time:


  • For the base:
  • 150g Pitted dates
  • 250g Mixed Nuts
  • 50g Desiccated Coconut
  • 1 Tsp vanilla essence
  • 50g Cacao Nibs - or dark choc broken up
  • 3 Tbsp Melted coconut oil
  • For the topping:
  • 400g Mixed berries, you can use frozen forest fruits defrosted and strained well
  • 250ml Coconut Cream
  • 400g Cashews (buy broken pieces to save on cash)
  • 3 Tbsp Agave Syrup
  • 1 Tbsp Lemon juice
  • 3 Tbsp Melted coconut oil


You will need a round springform tin greased with coconut oil and lined with cooking parchment on the bottom.

You will also need to have soaked the cashews in water overnight, or, pop them in boiling water for just over an hour.

For the base pop the nuts and dates into a blender and blend until you have a chunky breadcrumb like consistency. Once you have that, then add the vanilla essence, desiccated coconut, cacao nibs and melted coconut oil and pulse to mix well in.

Pat the mixture down into the base of your tin and place in the freezer while you prepare the berry topping.

For the topping, you will need to clean up the blender so there is no base mixture lingering. Pop the forest fruits in and blend until smooth, then add the cashews, coconut cream, Agave and lemon juice. Blend this mixture on a high setting until it is lump free – this will take about 4-6 mins.

Once you have a smooth velvety consistency, have a taste test to check that it is fruity/sweet enough – add a little more lemon juice or Agave accordingly. Take the base out of the freezer and pour the topping mix out over it using a spatula to smooth it. Cover well and pop back in the freezer overnight or for at least 12 hours.

To serve take out a good 40 mins to an hour or so before cutting to allow to defrost. Use a hot knife (place in hot water to warm) to portion and serve with dark chocolate sprinkles, or fresh raspberries.

As before, this dessert will keep in the freezer if wrapped well for up to 3 weeks. Portion it and make sure you take slices out at least 30 mins prior to serving.

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Philippa March 2, 2018 - 17:24

We are on the same fast track Sano course…..I love your website. Do look at my Instagram…thelighthouselarder
Good luck with the course

Josie Buck March 4, 2018 - 13:51

Fantastic! Thanks for getting in touch Philippa. I will take a look today. Good luck to you too! x


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