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Raw Berry Tarts for Valentine's Day


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for the filling

  • 2 cups raw cashews, soaked overnight, then drained and rinsed
  • 1 box (11 oz.) So Delicious Culinary Coconut milk
  • 2 TB raw agave
  • 1 vanilla bean, scraped
  • 1/2 tsp fleur de sel
  • 1 to 3 tsp beet powder (or a few splashes of fresh beet juice—optional, just for color)

for the crust

  • 3/4 cup dates, chopped
  • 1 cup raw pistachios
  • 1/2 cup raw walnuts
  • 1/2 cup shredded coconut
  • 1/4 cup melted or softened coconut oil
  • 1 TB liquid lecithin
  • 1/2 tsp fleur de sel

fresh berries, for topping


To create the filling

  1. Blend the cashews and coconut milk together by using a blender or an immersion blender. Once the mixture is very smooth, add in the agave, vanilla, fleur de sel and blend again. Add in the beet powder or juice, 1 tsp at a time, until the desired color is achieved. Place into the refrigerator to chill.

To create the crust

  1. First place the chopped dates into a bowl of warm water and set aside.Place the raw pistachios into a small food processor and chop until coarse, taking care not to pulverize into a powder. Transfer to a medium-sized bowl. Do the same for the raw walnuts. Drain the dates and finely chop, then add to the bowl, then add the shredded coconut to the bowl and manually stir until well combined.Drizzle the coconut oil over the top and stir. Add in the liquid lecithin and stir again. Sprinkle with the fluer de sel, stir again, then cover and place in the refrigerator to chill and firm up.

To assemble the tarts

  1. Divide the crust mixture into 6 parts, then press each section into 4 3/4-inch tart pans. Spoon the filling over the top, place in the refrigerator to chill and slightly set for an hour or so, then and garnish with fresh berries and a little extra fleur de sel as desired and serve.
  • Cook Time: 30 minutes