Recipe courtesy of The Tastemade Kitchen

Raw Fruit Tarts

Feel good about eating these tarts made of a raw chocolate and almond pie crust, and filled with fresh fruit.
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  • Level: Intermediate
  • Total: 55 min (includes chilling time)
  • Active: 25 min
  • Yield: 2 to 4 tarts, depending on the pan used
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Pie Crust:

12 dates, pitted

1 cup almonds 

Pinch of sea salt 

1/4 cup unsweetened cocoa powder  

3 tablespoons raw honey 

Blueberry Pomegranate Filling:

1/2 cup blueberries

1/2 cup coconut oil, melted 

1 tablespoon pomegranate juice 

Blueberries and pomegranate seeds, for topping 

Strawberry Banana Filling:

1/4 cup sliced strawberries

1/4 cup sliced banana 

1/2 cup coconut oil, melted 

Dash of vanilla extract 

Sliced strawberries and bananas, for topping 


  1. Make the crust: Place the dates, almonds, salt and cocoa powder in a mini food processor and pulse until the mixture is fine and crumbly. Add the honey and pulse until moist. Press into the base and sides of two 6-inch springform pans or four 4-inch tart pans, then transfer to the freezer to harden while you make the filling.
  2. Make the fillings: For each filling, pulse all of the ingredients in a blender until smooth. The coconut oil may solidify when blended with the other ingredients, and if so, microwave it for 20 to 30 seconds until liquid again. Divide the filling among the tart shells and place in the fridge until set, about 30 minutes. 
  3. Top the tarts with fresh fruit and enjoy! 
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