The Goods

Recipe: Joy McCarthy's Triple Berry No-Bake Tart

With no gluten, no dairy and no refined sugar — go ahead and call this dessert a triple threat.

With no gluten, no dairy and no refined sugar — go ahead and call this dessert a triple threat

This raw recipe is ready in no time, and it’s free of dairy, gluten and refined sugar. But don’t let that scare you — it’s creamy, flavourful and plenty sweet! Plus, the dates add some fibre and the berries bring the antioxidants, so there’s no reason to call this decadent dessert a guilty pleasure.

Triple Berry No-Bake Tart

By Joy McCarthy

I love making these tarts when we have friends over for dinner because they are always a crowd pleaser, and I love the fact I don’t even need to turn on my oven!

Ingredients

Bottom:

  • 10-12 soft Medjool dates, pitted (make sure you buy “Medjool” dates)
  • 2 cups walnuts
  • ¾ cup shredded coconut, unsweetened
  • 3 tsp ground cinnamon
  • 2 tbsp coconut oil

Cashew Cream:

  • 1 cup soaked cashews, rinsed and drained (soak min. 4 hours)
  • 1 tsp vanilla extract or powder
  • ¼ cup nut milk
  • 3 tbsp real maple syrup

Top:

  • ¼ cup gooseberries
  • ¼ cup raspberries
  • ¼ cup blueberries

Preparation

Make the bottom of the tarts by placing all ingredients in the blender or food processor and blitz until a fine crumble. Divide mixture evenly between four round 3” diameter tart pans. Press down into bottom of tart pan with your hands.

To make Cashew Cream, place all ingredients in the blender and give a whirl on high until creamy smooth.

Spread the cashew cream on each tart and add blueberries. Refrigerate for 5-6 hours.

Note:

The food fat from the coconut and cashews make these tarts very fulfilling. I personally find that half of a tart is enough for me, which means leftovers for the next day!

Servings: Makes 4 tarts

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