Raw Cherry Tart

Raw Cherry Tart

This summery tart is full of good stuff and is perfect for for a summer dinner party, or eating Al Fresco. It is un-baked so all the ingredients retain their nutritious properties.  You can swap up the berries you use according to the season and availability. The recipe makes about 12 slices in a round springform tin and can be portioned and kept in the freezer for up to a month (well covered) if you are not going to eat it in one sitting. 

Raw Cherry Tart. Vegan. Gluten Free.

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Serves: 12 Prep Time: Cooking Time:


  • For the base:
  • 100g Pitted dates
  • 125g Almonds
  • 125g Pistachios
  • 50g Cacao Nibs
  • 3 Tbsp Melted coconut oil
  • 1 Tsp Vanilla extract
  • For the topping:
  • 500g Cherries (to save money use frozen as they are going to be blended)
  • 250ml Coconut Cream
  • 350g Cashews (buy broken pieces to economise)
  • 3 Tbsp Agave Syrup
  • 1 Tbsp Lemon juice
  • 2 Tbsp Melted Coconut Oil


Soak your cashews in water overnight, or pop them in boiling water for just over an hour.

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

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, cacao nibs and 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 topping.

For the topping, you will need to clean up the blender so there is no base mixture lingering. Pop the cherries in and blend until smooth, then add the pre-soaked cashews, coconut cream, Agave, melted coconut oil and lemon juice. Blend this mixture on a high setting until it is lump free – this will take about 4-5 mins.

Once it is whipped up to a smooth consistency, take the base out of the freezer and pour the topping over the top using a spatula to smooth it over. Decorate with mint leaves, nut and/or dark chocolate.


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