No Bake Triple Berry Tarts are here with their silky smooth berry bursting centers. Their 2 ingredient date and walnut crust, which tastes eerily like a graham cracker crust (minus the sugar and gluten!). And their ability to satisfy the hungriest spring sweet tooth.
They are bright. They are light. And they are incredibly easy to make.
Like as easy as wizzing the crust up in a food processor until it is the consistency of small pebbles and holds together when squished. Did i mention this was a TWO INGREDIENT crust?
Then we smush our perfectly processed crust into tart pans. Which, one key tip here: You will want to use tart pans that have removable bottoms. After eating a mountain of crumbled tart pieces, I can safely say "go with the tart pan," with a fair amount of certainty.
Next we blend up our filling. Throw some thawed frozen berries, some honey, some coconut cream and melted cacao butter into the blender and let it become smooth and silky.
Then pour it into the crusts, pop them into the fridge, pat yourself on the back, and DONE.
These sweet No Bake Triple Berry Tarts remind me of Mother's Day. Partly because it's right around the corner. Partly because every year growing up we would make my mom breakfast in bed.
Which was really dessert in bed and usually involved some sort of puff pastry and her still pretending to be asleep when we brought it in. But it always always included some form of berries and cream.
This Mother's Day I am excited to join the ranks of all the amazing mom's out there! While 9 week old Sawyer probably won't be bringing me breakfast in bed quite yet, I am looking forward to lots and lots of snuggles in bed. Maybe with a side bowl of berries, too.
PrintNo Bake Triple Berry Tarts
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 tarts 1x
- Category: Dessert
- Method: No Bake
- Cuisine: French
Description
No Bake Triple Berry Tarts are a bright and creamy summer dessert that is secretly healthy, vegan and paleo! Sweetened naturally with honey and dates. The 2 ingredient crust is made with dates and walnuts, but tastes like a graham cracker crust. It gets filled with a silky smooth berry filling and chilled until set.
Ingredients
For the crust:
- 2 cups raw walnuts
- 1 cup packed pitted medjool dates
For the berry filling:
- 1 cup frozen berries, defrosted
- 5 tablespoons melted cacao butter
- ½ cup honey
- ⅓ cup coconut cream (from the top of a can of chilled coconut milk)
For serving (optional):
- Coconut whipped cream
- Fresh berries
Instructions
For the crust:
- Add the ingredients into a food processor and pulse until the crust is crumbly and holds together when pinched. You may need to scrape down the sides a few times to make sure everything is evenly mixed.
- Grab 4 small tart pans with removable bottoms and spray them lightly with nonstick spray. Divide the crust evenly between the 4 pans and press them into the pans to form a crust on the bottom and up the sides. Place the tarts on a small baking sheet or plate and set aside.
For the berry filling:
- Once the crusts are made, add all of the filling ingredients into the blender and blend until smooth. Pour the mixture into the crusts. Place the crusts into the fridge until set, about 6 hours. Remove from the tart pans and serve with coconut whipped cream and berries, if desired.
Nutrition
- Serving Size: ½ tart
- Calories: 494
- Sugar: 46.3
- Sodium: 13
- Fat: 30.9
- Saturated Fat: 3.2
- Carbohydrates: 54.2
- Fiber: 6
- Protein: 9
Hannah says
oh YUM! do you think coconut butter could replace the cacao butter if that's what I have on hand?
Laurel says
Hi Hannah! I think it might work! They texture of the filling will be much thicker and maybe have a bit more coconut texture, but if that's what you have on hand, it might be worth a try! Happy baking!
Vanessa says
These are delicious, thank you! How long will they keep in the fridge?
Laurel says
Hi Vanessa! Thank you :) They will keep in the fridge for up one week.