Mini Raspberry and Coconut Cream Tarts Recipe

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  • Vegan



Taken from Clean Eats by Alejandro Junger MD (£25; Hay House)


  • For the crusts:
  • 1 cup whole raw pecans
  • ¾ cup grated unsweetened coconut
  • 4tsp coconut oil, melted
  • 8 soft Medjool dates
  • ½tsp vanilla extract
  • Pinch of sea salt
  • For the filling:
  • 1 cup unsweetened coconut milk
  • 1 cup coconut butter, softened in a double boiler
  • 2½tbsp coconut palm sugar
  • 1 cup frozen raspberries
  • For the topping:
  • 1 pint fresh raspberries
  • Ground cinnamon for dusting


  • First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling

  • Place all the ingredients for the filling in a blender and blend on a high setting until smooth and then pour the filling into the set tart shells. Top each with fresh berries and a sprinkle of cinnamon. Place them back in the fridge to set further before serving

Top Tip

Because of the coconut, the crust may want to stick to the tin after it has cooled. If so, use a knife to crack the seal, then tip the pan gently (tapping the bottom) to remove the tart.

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