Balsamic Berry Tart
Recipe type: Dessert
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For the crust:
  • 1 cup walnuts
  • 6 dates, pitted and chopped
  • 1 pinch sea salt
For the filling:
  • 2 cups berries, sliced strawberries, raspberries and blueberries
  • 4 dates, pitted
  • ½ cup water
For the citrus coconut cream (optional):
  • For the citrus cashew cream:
  • 1 cup young Thai coconut meat
  • ¼ cup grapefruit juice
  • 1 Tablespoon agave
  • Pinch sea salt
  • Zest of ½ grapefruit
  • Water as needed
For the crust
  1. Start by adding only the nuts to the food processor. Pulse until the nuts are broken up but still have a little texture.Then add the chopped dates on top. Pulse again until the dates are broken up into the nut mixture. Sprinkle about 1 teaspoon of water onto the nut and date mixture and pulse again until it forms a slightly sticky dough.Then divide the dough into 2 balls and press into 2 4" wide tart pans, working the dough up the sides. If you can get the ones with a removable bottom, all the better! Set aside until ready to fill.
For the filling (optional):
  1. Cut the berries to your desired size and put in a medium mixing bowl and toss until well combined. Place the dates and water in a blender and purée until smooth. Take a few tablespoons of the date purée and add to the mixed berries. Toss well until thoroughly coated. Spoon the berries into the prepared crust. Top with a little balsamic glaze if desired.
For the citrus coconut cream:
  1. Put the coconut cream ingredients in a blender and purée until smooth. Spoon over the top of the fresh berries.
NOTE: If you don't have tart pans you can line cupcake pans with plastic to make smaller tartlets.
Recipe by Plant Craft at