No Bake Fruit Tart

VG - GF - RF - OF
Serving Size:
8 Slices

This creamy and delicious no-bake rainbow fruit tart is everything you want from a summer dessert recipe, no baking (so no heat!), fresh produce, light, and healthy! This tart is gluten, dairy, refined sugar, and completely oil-free! Also, toppings can be completely customized to your liking, fresh fruit, nuts, coconut, granola...whatever you choose, it’s sure to be a winner!


  • 12 pitted medjool dates
  • ½ cup raw almonds
  • 1 cup raw walnuts 
  • Pinch of salt 

Tart Filling

  • 1 ½ cups of raw cashews soaked overnight*
  • 1 cup full fat coconut cream**
  • ½ cup maple syrup 
  • 2 tsp vanilla
  • 1 vanilla bean pod***

Optional toppings

  • Fresh fruit (I used kiwi, mango, strawberry, blueberries and figs)
  • Nuts or seeds (Almonds, cashews, sunflower seeds, etc.)
  • Granola or toasted coconut
  • Edible flowers to garnish 

Serving Suggestion:

How To:

  1. Start by making your crust, to a food processor add your dates, almonds, walnut, and sea salt. Pulse until the mixture resembles a dough. 
  2. Once fully combined, add to either a lined or greased tart tin. Set in your freezer while you make your tart filling. 
  3. To make your filling add your soaked raw cashews, coconut cream, maple syrup and vanilla to a high speed blender. Blend until smooth and creamy. 
  4. Once filling is done, remove tart crust from your freezer and top with your filling. Set your tart in the freezer for 2 hours. 
  5. When your tart is fully set, the cream should be slightly firm to the touch, you can top with your desired toppings! 
  6. I recommend storing your tart in the freezer and removing to let thaw 30 minutes before you plan to serve. This ensures that your tart will be fully set but still able to keep its form! 

*If you don’t have time to soak your cashews overnight, simply boil them in water for 10-15 minutes until they soften. **Do not use sweetened coconut cream, try to find either full fat coconut milk and store in the fridge so you can scrape the top layer of cream off, or some store will sell canned coconut whipping cream that works wonders for this recipe! ***Vanilla bean pod is optional but makes for a beautiful vanilla flavor!

a sip

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