This vegan festive raspberry & blueberry tart is brimming with sweet summer flavors and a grand red, white, and blue color scheme. The crust in this raw tart is made with just four simple ingredients: medjool dates, raw almond, buckwheat groats, and ground cardamom. The mixture is pulsed in a food processor, pressed into a tart pan, and chilled. Once the crust has set, it gets filled with fluffy coconut whipped cream and juicy berries!
Happy almost 4th of July! I hope you all have a fun upcoming weekend to daydream about while you’re busy at work this week. We’re looking forward to entertaining, grilling, and sunshine at home, which will be a relaxing change of pace since I just realized that we haven’t spent the 4th in Chicago since 2010.
We spent 2011 in Michigan with friends, 2012 in Italy for our honeymoon, and 2013 in Ireland to celebrate our anniversary.
Reviewing that travel lineup provides a humbling realization of how lucky we’ve been to experience so many exciting trips over the years. My parents always encouraged investing more in memories and new experiences (i.e., friends, family, travel, food) than material possessions and the older I get, the more that philosophy becomes rooted in my heart.
After the basic necessities are attained, happiness from possessions is almost always fleeting, but happiness from relationships + memories can last a lifetime. I’m so grateful for the collection of memories from those amazing trips and never want to take even a second of them granted.
This year, we’ll make new memories at home, and this tart is certain to be etched into the foreground of each precious moment.
The crust of this tart is made from a combination of just four ingredients: medjool dates, raw almonds, buckwheat groats, and ground cardamom. After a few whirls around the food processor, you’ll be left with a sweet + sticky crust mixture, which you’ll press into a tart pan. After the crust has set up, a mixture of coconut cream, pure maple syrup, and vanilla is poured over top. I’m 99% certain that this cream layer is what dreams are made of. The last step is carefully and deftly arranging the raspberries + blueberries into entrancing circular patterns. Then, it’s time to slice, serve, and enjoy.
Lifestyles and diets aside, everyone will find a slice of happiness in this tart. Although your guests might assume you put in hours and hours of kitchen time; it’s actually a simple dessert to make as long as you have the patience to wait as each layer sets. Plus, the taste gets better with time as all of the flavors meld together, so you can easily make this a day ahead of time to simplify your day-of to-do list. Simple, sweet, festive, secretly healthy + no-bake. Summer dessert at its most memorable.
Sound Bite | She Lit A Fire by Lord Huron
Festive Raspberry & Blueberry Tart | Raw, Vegan, Gluten-Free
For the Crust
- 1 1/2 cups pitted medjool dates
- 1/2 cup raw almonds
- 1/2 cup raw buckwheat groats
- 1/8 teaspoon ground cardamom
For the Filling
- 1 1/2 cups coconut cream*
- 2 tablespoons pure maple syrup
- 1 vanilla bean or 1 teaspoon vanilla extract
For the Topping
- 2 cups fresh raspberries
- 2 cups fresh blueberries
To Make the Crust
- Add the almonds and buckwheat groats to a food processor and process for 1 minute. Add in the medjool dates and ground cardamom and continue to process for 2-3 minutes or until the mixture rolls into a ball.
- Line a tart pan with plastic wrap (this helps prevent a sticky mess in your refrigerator), then cut out a circle of parchment paper and place in the bottom of the pan.
- Pour the crust mixture into the tart pan and begin pressing the mixture into the pan and up the sides. If the crust mixture is sticking to your fingers, wet them with a little bit of water to repel the dates. Take your time with this step and ensure the crust is smooth and evenly distributed.
- Put the tart pan in the freezer for 20-30 minutes to set.
To Make the Filling
- Add the coconut cream, maple syrup, and vanilla bean seeds (or vanilla) to a food processor.
- Process for 30 seconds.
- Once the crust has set, pour the coconut cream mixture into the pan and smooth with a spatula.
- Return the tart pan to the freezer for 45-60 minutes depending on how thick your coconut cream is. Once the coconut cream has firmed up enough to support the berries, remove the tart pan from the freezer.
- Arrange the blueberries and raspberries in a circular pattern, beginning at the outside edge of the tart and working your way into the center.
- Refrigerate or freeze the tart until ready to slice and serve. This is definitely a more delicate tart, so be gentle when you slice and serve it. If you opt to freeze the tart, you'll want to let it sit at room temperature until the coconut cream has thawed before serving it.