Blackberry, Cherry, and Peach Summer Tarts (Raw, Vegan)
July 16, 2018
The days are longer, temps are hotter, and deliciously vibrant fruits are abundant, which means one thing. Summer is officially here! And there's nothing better on a hot summer day than a refreshing, raw dessert - like these Blackberry, Cherry, and Peach Tarts!
I love making mini cakes and tarts because it allows you to experiment with multiple different flavors at a time. With so many beautiful fruits in season right now, I decided to take advantage and incorporate three of my favorites! These are super simple to make and equally as tasty.
I don’t actually own any tart pans, so I improvised and used three mini spring form pans. You can use whatever’s available to you! The only difference is these have slightly higher sides with no fancy edging. Either way, they make a great plant-based addition to any summer BBQ or event!
Ingredients:
Tart Crust
- 1 cup pitted medjool dates, soaked and drained
- 1 cup raw almonds
- 1 cup raw sunflower seeds
- ½ cup unsweetened coconut flakes
- ⅛ tsp. sea salt
Base Filling
- 1 cup raw cashews, soaked and drained
- ½ cup vanilla coconut yogurt
- ¼ cup pure maple syrup
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. fresh squeezed lemon juice
- 1 tsp. pure vanilla extract
- ⅛ tsp. sea
Blackberry Filling
- 1/3 filling base
- ¼ cup fresh blackberries
Cherry Filling
- 1/3 filling base
- ¼ cup fresh cherries, pitted and halved
Peach Filling
- 1/3 filling base
- 1 ripe peach, sliced
Toppings
- Additional blackberries, cherries, peach slices or other summer fruits
- Dried flowers
- Chopped pistachios or other nuts
Directions:
For the Tart Crust
- Soak dates in warm water to soften for about 30 minutes.
- Grease three 4.5-inch spring form pans or tart pans of similar size with coconut oil non-stick cooking spray and line bottoms with parchment paper.
- Place almonds, sunflower seeds, coconut flakes, and sea salt in a food processor and pulse into a crumble.
- Add the dates, after soaking and draining, and blend into a sticky dough.
- Divide mixture evenly among the pans and press firmly into bottoms and up onto sides.
- Set pans aside and clean out the food processor before preparing the base filling.
For the Base Filling
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the base filling ingredients and blend until creamy and smooth.
- Remove 2/3 of the base filling and evenly divide into two bowls. Set aside for later.
For the Blackberry Filling
- Add the blackberries to the base filling remaining in the food processor. Blend well then pour mixture into one of the tart crusts. Gently tap pan on counter to release air bubbles.
- Cover pan and place in the freezer to set for at least 4 hours. Clean out the food processor before preparing the next filling.
For the Cherry Filling
- Add the base filling from one of the set aside bowls to the food processor. Add the cherries and blend well.
- Pour mixture into one of the tart crusts. Gently tap pan on counter to release air bubbles, then cover and place in the freezer to set for at least 4 hours.
- Clean out the food processor before preparing the next filling.
For the Peach Filling
- Add the base filling from one of the set aside bowls to the food processor. Add the peach slices and blend well.
- Pour mixture into one of the tart crusts. Gently tap pan on counter to release air bubbles, then cover and place in the freezer to set for at least 4 hours.
Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 1 week, and re-heat in the microwave for fresh out of the oven taste!
Notes
- Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts. Allow oil to cool to room temperature before using.
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