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No Bake Fruit Tart Recipe (Sugar-Free, Vegan & Paleo)
This no bake fruit tart recipe has a nutty crust, rich creamy filling all topped off with bright sweet berries. It's also sugar free, vegan, gluten free, dairy free and paleo! It has become one of my favorite healthy desserts to serve at parties or holidays.
Prep Time 40 minutes
Total Time 40 minutes
Servings 8 servings
Calories 311 kcal
Ingredients
Crust:
- 1 cup pecan meal or any nut meal (like almond meal or flour)--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
Filling:
- 10 oz. coconut cream
- 1/2 tsp vanilla extract
- 2 cups berries or fruit of choice
Instructions
For the crust:
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To make pecan meal, just grind 1 cup of pecans in a food processor.
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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.
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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).
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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.
For the filling:
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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.
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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.
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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.
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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
Recipe Notes
- I used pecan meal for the crust for its natural sweetness, but if you don't have a food processor to make pecan meal you can use almond meal, almond flour or any other nut meal.
- 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.
- I like to use tart pans with a removable bottom which makes it easier to slice and get the full crust out at the end. If you don't have a tart pan with the removable bottom 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.
Nutrition Facts
No Bake Fruit Tart Recipe (Sugar-Free, Vegan & Paleo)
Amount Per Serving
Calories 311
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Sodium 3mg0%
Potassium 266mg8%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 2.1mg3%
Calcium 43mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.