This no bake fruit tart recipe is sugar free, vegan, gluten free, dairy free and paleo! It has become one of my favorite healthy desserts to serve at parties or holidays.
I love that you don’t have to use the oven at all for this recipe! It makes it quick and easy to make a beautiful dessert. For the crust, I use nut meal, nut butter and shredded coconut to make a naturally sweet crust without any sweeteners.
For the filling, I used rich organic whipping cream but you can also use coconut cream as an easy substitute for vegan and paleo options. I also used berries like strawberries, blackberries and raspberries for the fruit since berries were in season at the time of making this. However, you can use any fruit you want for the topping.
Kicking my sugar habit
I’m currently avoiding any added sugars in my diet because I find that I’m just too addicted to it, even if it’s natural sweeteners like honey. You can learn more about how I’ve kicked my sugar habit here.
Preparing for events like holidays or parties with a healthy treat that I can indulge in is an important tool for me for avoiding sugar long term. I know that I’ll be temped at gatherings to eat sugar, so I make sure to bring something “indulgent” that doesn’t have any added sugar and doesn’t trigger me to binge on sweets.
How to make this No Bake Fruit Tart Recipe:
Start by combining the ingredients for the crust. It should be a crumbly texture. Oil the bottom of the pan and press it into the bottom of a tart pan or cheesecake pan.
TIP: I like to use these springform pans because the bottom is removable, which makes it easier to slice and get the full crust out at the end. If you don’t have a springform pan you can use a regular cake pan, but to help the crust come out evenly I would add an extra tbsp of oil to coat the bottom of the pan (2 tbsp instead of 1) as well as bake the crust instead of leaving it raw.
Whip the whipping cream or coconut cream, then place over the crust. If you’ve baked the crust, wait for it to cool before putting the coconut cream over it.
Assemble the berries or whatever fruit you want on top of the cream. Enjoy! Keep any leftovers in the refrigerator.
This no bake fruit tart recipe is sugar free, vegan, gluten free, dairy free and paleo! It has become one of my favorite healthy desserts to serve at parties or holidays.
- 1 cup pecan meal or any nut meal--I chose pecan because of its natural sweetness
- 1/3 cup shredded coconut
- 1/4 cup almond butter
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil for greasing the pan
- 10 oz. coconut cream
- 1/2 tsp vanilla extract
- 2 cups berries or fruit of choice
- To make pecan meal, just grind 1 cup of pecans in a food processor.
- In a mixing bowl, combine the pecan meal, shredded coconut, vanilla and almond butter. Mix until everything is combined and it forms a crumbly texture.
- Coat the bottom of an 8 or 9 inch tart pan with coconut oil. Then press the crust mixture evenly to the bottom of the pan (don't press into the sides, this crust wont hold).
- You can leave the crust raw or if you want a more crispy texture, bake the crust at 375° for 10-15 minutes. Then remove from the oven and let cool.
- If using whipping cream, place 3/4 cups of liquid heavy whipping cream in a bowl and blend with a mixer or place in a jar and blend with a hand blender until thick and stiff peaks form.
- If using coconut cream, be sure you have a can of thick coconut cream. You can also use a can of full fat coconut milk and refrigerate it overnight, then scoop the coconut cream off of the top. Place the coconut cream in a bowl and beat with a whisk until smooth.
- Add vanilla to the cream and gently mix. Place the whipped cream or coconut cream over the crust and smooth it out so its even.
- Then place the fruit of your choice over the cream. You can make a fancy design or just plop a bunch of berries over it. Either way, it will taste good!
Recipe Video
TIP: I like to use these springform pans because the bottom is removable, which makes it easier to slice and get the full crust out at the end. If you don't have a springform pan you can use a regular cake pan, but to help the crust come out evenly I would add an extra tbsp of oil to coat the bottom of the pan (2 tbsp instead of 1) as well as bake the crust instead of leaving it raw.
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Yum..I love this idea! I try to avoid refined sugars as well so this looks perfect! Love the sound of that crust. Pinning!
Mm, coconut and pecans, I can see how this dish has plenty of flavour and sweetness without the need for sugar!
Oh this is perfect – I am trying to go gluten-free this year – I can’t wait to try this crust!
Enjoy! And good luck with the GF journey!
Thank you so much for the great video tutorial! That makes it so easy to follow! This is gorgeous!
Oh. My. Goodness. This looks amazing!!! I wish I had THIS for breakfast! My youngest would love this so much too. Such a fun no bake sugar-free treat.
Yum! That would be a great breakfast!
oh. my. gosh. this sounds amazing. Thanks for the recipe love!
This is such a pretty dessert! And so light and airy – which is what I want in a dessert right now after the holidays and all that heavy stuff.
Look at that beauty!!!! WOW! 🙂
This is so pretty!
Sp pretty! Love the video!
Thanks!
I’m so loving this recipe girly! I’m trying cut back on added sugars as well. People loved this when I shared it the other day ❤️
I love fruit tarts and no bake ? That’s even better !
Omg! this looks absolutely amazing, fresh, and easy. Also, you completely knocked it out of the park with these incredible photos.
This tart looks so delicious and I love how pretty it is! What a great healthy treat!
Such a great recipe idea, and I loved the video! I think I’m going to need to give up sweeteners even beyond my Whole30, too. I doubt I’ll miss them with this tart on my plate!
So simple, but looks amazing! Pinning this to my summer board, it would be PERFECTfor picnics and potlucks!
Thanks for sharing!
I love that this recipe is naturally sweetened with fruit! A wonderful treat to enjoy without adding extra (unneeded) sugar into your diet.
There are so many amazing things going on here, from the no-bake to the fact that there’s absolutely no sugar in it! I love how it’s so healthy, yet so incredibly yummy looking!
How far in advance can it be made?
I wouldn’t make it further than a day in advance because the fruit will start to go bad.