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Festive Vegan Raspberry and Blueberry Tart
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5 from 1 vote

Festive Raspberry & Blueberry Tart | Raw, Vegan, Gluten-Free

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!
Prep Time1 hr 40 mins
Total Time1 hr 40 mins
Course: Dessert, Tart
Cuisine: Gluten-Free, Raw, Vegan
Servings: 12 -14


For the Crust

  • 1 ½ cups pitted medjool dates
  • ½ cup raw almonds
  • ½ cup raw buckwheat groats
  • teaspoon ground cardamom

For the Filling

  • 1 ½ 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.


*If you can't find coconut cream, simply purchase 1-2 cans of full-fat coconut milk, open the cans, and let them sit overnight in the refrigerator. After refrigerating, you'll be able to scoop the thick cream off the top of the cans. Just be sure to only use the coconut cream and not the water at the bottom of the can.