Dessert is my favorite part of the meal. It is something I don’t want to live without. But, also, because most desserts are made with flour, butter, processed sugar, and other unhealthy stuff, I don’t always want to live with them either. It’s a conundrum.

One I have pondered at great length and luckily, through the power of divine justification, have managed to find a loophole. The loophole, dan, da, da, dan… is raw desserts.

Made with nuts, seeds, dates, natural sweeteners, raw cacao, fresh fruit, and plant based items that are not heated beyond 115 degrees, raw desserts are filled with good nutrition.

Now I know they’re not low in fat and calories, but atleast the ingredients offer healthful properties to the body, like essential fats, minerals, antioxidants, and vitamins. But most importantly they scratch the itch, you know what I’m sayin’.

So without further ado, may I present to you this phenomenal raw fruit tart. The crust is crunchy and crumbly, the filling sweet and creamy, and the topping could be any assortment of fruits and berries you like. Seriously, it’s delicious. I’m sure you’ll be pleasantly surprised.

Raw Fruit Tart
Recipe Courtesy of Melissa Davison. Check out the video here.

Crust

2 3/4 cup raw macadamia nuts
1/4 cup raw pecans
3 Tablespoons coconut oil
1/8 teaspoon salt

Place all ingredients in a food processor and pulse until coarsely chopped and combined, about 15 1 second pulses. You don’t want to make nut butter, so don’t overmix. Press mixture in a tart pan or glass pie plate and chill 15 minutes.

Filling

2 cups young thai coconut, from about 3 coconuts
1 cup cashews, soaked in cold water overnight and drained
1/2 cup agave nectar
1 Tablespoon coconut oil
1 teaspoon vanilla

2 cups assorted berries

Place all ingredients in high-speed blender and mix until smooth. Pour evenly into chilled crust. Place berries decoratively on top of cream and refrigerate atleast 30 minutes prior to serving.