Raw Raspberry Tarts

When I was about 9 or 10, my mom enrolled my best friend and me in a small cooking class at the local Rec Center. One particular recipe in our cooking class schedule was devoted to making mini fruit tarts. The crust contained coconut, ground Chex Mix and corn syrup and were baked until crispy. They were filled with Cool Whip and topped with fresh fruit. I’m pretty sure the fruit contained corn syrup and lacked any “freshness” and never mind Cool Whip over fresh cream. These tarts were simple enough for a children’s cooking class and delicious! Besides, what kid doesn’t love corn syrup and Cool Whip?

A few weeks ago I had a Sunday afternoon open up unexpectedly and had fresh raspberries on hand. Whenever I have fresh berries and a free summer afternoon it’s an instant invitation to make something special. I like summer pies and tarts…. but I don’t always want to mess with the perfection of fresh berries. Sometimes they are just too pretty to cook down or marinate in sugar. I also don’t always like the unhealthy ingredients in pies, tarts and pastries. There’s a reason why those things are so decadent. Butter. This time, let’s hold the corn syrup, Cool Whip and butter and make them healthy and raw!

Raw honey is actually a perfect replica for corn syrup and shredded coconut works great in crusts. The two combined with vanilla and walnuts created a delicious replica of my childhood tarts.  The base of this tart is less crunchy than a baked Chex Mix crust. However,  it is more firm and crisp than the raw apple pie we shared a while ago and is chilled to intensify the crunch. We freeze the crust to keep it nice and crisp and helps firm the tart up for easy removal of the tarts from the pans, so please don’t skip this step. You can embrace the 15 minutes you’ll have to wait for it to freeze with some raspberry and cream taste testing (absolutely recommended).

To top this healthy raspberry tart off, it is sooo incredibly easy to make. Once you whip the raw crust up in a food processor, it’s just a matter of assembling. Use pre-made, healthy probiotic coconut yogurt or organic Greek yogurt for an easy cheat on a cream filling if you’d like and treat yourself to a lovely assemble of berries. Enjoy!

Raw Raspberry Fruit Tarts  (raw and gluten-free)
Print Recipe

Raw Crust:
2/3 cup unsweetened Coconut Shreds
6 Tablespoons Raw Walnuts
2 Tablespoons Ground Flax
¼ cup Raw Honey
2 teaspoons Pure Vanilla Extract
6 Tablespoons Brown Rice Flour

Healthy Cream Filling:
½ cup Coconut Vanilla Yogurt, Plain Greek Yogurt or Vegan Whipped Cream
Fresh Organic Raspberries, washed and dried

In a food processor, combine the coconut shreds and mix until a rough crumbly mixture. Add the rest of the crust ingredients and pulse until it starts to become smooth and sticks together. Scoop out the crust mixture and press firmly into 4 small tart pans, firmly packing it up to the sides of the pans. Place the crusts in the freezer for about 15-20 minutes until the crust is firm. Make sure crust is totally firm and chilled so it is easy to remove from pan in one piece. Gently scoop out crusts with a fork or knife. Spoon about 2 tablespoons of yogurt or cream into the center of the tarts. Top with fresh berries and serve.