Raw Cherry Tart

by Inés ChicSoufflé

Every year, when summer comes, I look forward to eating cherries and making desserts with them. This recipe is raw and light and showcases fresh juicy cherries in all their glory. This yummy tart is also vegan, sugar, dairy and gluten-free!

You'll need

  • Base:
  • 120g ground almonds
  • 210g pitted dates (Medjool dates are best because they are so meaty)
  • 65g grated coconut
  • a pinch of salt
  • 2 tbsp coconut oil
  • Cream filling:
  • 230g ground almonds
  • 250g drinking coconut milk
  • 1/4 c. honey
  • 1 tsp almond extract
  • a pinch of salt
  • 80 ml coconut oil
  • fresh pitted cherries (as many as we want)

Here's how

  1. In a food processor, chop the dates. Add the ground almond and the rest of the base ingredients to mix them well until they resemble couscous. You may add a bit of water if the mix feels dry.
  2. Press the mix onto a tart mold, compacting and shaping the base with your hand. The base should be about 4 or 5 mm thick. Refrigerate while you prepare the filling.
  3. To make the cream filling, whisk all the ingredients except for the coconut oil until they have a smooth texture. Add the coconut oil slowly while you keep whisking.
  4. Pour the cream onto the tart base and decorate with the whole cherries. Refrigerate for a couple of hours before serving.
  5. *This recipe was inspired by a couple of recipes I saw on "The Unbakery" cookbook.

About the Author

Inés ChicSoufflé

Foodie, traveler, coffee lover, explorer and curious person by nature. From Valencia, Spain, I love discovering the world one bite at a time. Freelancer and free-spirited. Welcome to my page!

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