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Vegan & Gluten-Free Fruit Tart

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Course: Desserts, GF, Vegan
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 1 fruit tart
Calories: 327kcal
Author: All Ramser

Ingredients

Crust:

  • 1 ⁄4 cup organic almonds
  • 6 medium organic pitted dates

Fruit Layer:

  • 1 small organic pineapple you will only use part of the pineapple
  • 1 small organic mango you will only use part of the mango
  • 3 large organic strawberries

Coconut Mint Sauce:

  • 3/4 cup organic coconut water ideally raw
  • 1 cup organic unsweetened coconut flakes soaked in 1/4 cup warm water OR fresh coconut meat
  • 1/2 medium organic lime juice only
  • 1 Tbsp pure organic maple syrup
  • 4 medium mint leaves

Instructions

  • Crust Layer
  • Chop almonds and pitted dates in a food processor* or high power blender until well combined and mixture sticks together relatively easily.
  • For Blendtec: (Works best in the Twister Jar). Using the Twister Jar, blend on Speed MEDIUM, turning the lid counterclockwise as it blends. Using Fourside Jar, press the PULSE key 10-12 times, stopping to scrape the ingredients down into the blade
  • For Vitamix: Blend on LOW Variable Speed for 1 minute.
  • Transfer mixture to your serving plate (I use a bamboo cutting board as mine!) Using your fingers, press the mixture onto the plate into a circle to form the crust. Use the bottom of a measuring cup to help make the mixture compact well. Alternatively, you could also use a mini-pie mold or a ramekin and press the mixture into the bottom to form the crust.

  • Fruit Layer
  • Twist the top part off of the pineapple. Using a large knife, cut the pineapple in half lengthwise. Cut one of the halves widthwise forming two slices, each one approximately 1/2 an inch thick. Cut off the rinds and tough centers from these two slices. Save the rest of the pineapple for a snack, another recipe, or a smoothie!
  • Cut the tops off all the strawberries, and slice them in half.
  • Cut the skin off the mango, and cut into 4 small slices (about 2-3 inches in length).
  • Add a layer of the coconut mint sauce on top of the crust. (Recipe Tester Suggestion)
  • Arrange the mango layer, then the pineapple layer, and then the strawberries on top of the crust.

  • Coconut Mint Sauce
  • In your Blendtec or Vitamix, blend the coconut water, coconut, mint leaves, maple syrup, and lime juice on a high speed until blended (about 90 seconds). Be patient, you will need to pause and continuously scrape down the sides of your jar. You want the texture to be similar to that of chocolate syrup, but it will have more coconut pulp in it. You may need to add more/less coconut water and coconut to achieve this consistency. Once you get the desired consistency, you can add more maple syrup, mint, or lime as desired for taste.
  • Drizzle some of the sauce over top of the tart. Save the extra for smoothies or other desserts!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

Notes

*A traditional food processor works better to create the crust than a high power blender. You CAN use your blender, it will just take a little more time and you will need to scrape the ingredients down the sides of the blender. Doubling the crust recipe helps!

Nutrition

Calories: 327kcal | Carbohydrates: 63.3g | Protein: 14.4g | Fat: 9.7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.3g | Trans Fat: 5.6g | Sodium: 13.1mg | Fiber: 8.2g | Sugar: 37.8g