This recipe is equally beautiful as it is delicious. This is the perfect summer no bake fresh fruit tart with oatmeal cookie crust.
This recipe can even be used for a special breakfast or brunch option as it is made with all-natural, whole food ingredients. Super simple and pure.
The crust is a no-bake cashew coconut oatmeal cookie. This alone is so yummy! I then layer on coconut whipped cream mixed with a hint of lemon and vanilla. Topping this dessert off is fresh, in season fruit.
Here in BC we are so blessed to have juicy peaches, deep red cherries and uber sweet blueberries all this time of year. Feel free to mix up the fruit you layer depending on what is in season near you.
This recipe takes only 5 minutes to toss together and is truly impressive. It is light, tart, sweet and extremely satisfying.
Tip: If you or your guests/family are sensitive to one of the crust ingredients (for example – oatmeal) you can substitute the oatmeal for another cup of nuts. If you want to remove the nuts simply use more oatmeal, etc.
This recipe is dairy free, vegan, vegetarian, no-bake, super simple to make, high fiber and contains all-natural, whole food ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Raw Cashews
- 1 1/2 Cups Rolled Organic Oats
- 1 Cup Shredded Coconut
- 1 Cup Super Fresh Pitted Medjool Dates
- 1/2 tsp Cinnamon
- Dash of Sea Salt
- 2 tsp Vanilla Extract
- 2 Tbsp Coconut Oil
- *2-4 Tbsp Water
- 2 Pre-Refrigerated Cans Coconut Whipped Cream (Thick, white cream only)
- Juice of 1 Freshly Squeezed Lemon
- 2 tsp Vanilla Extract
- 12 Drops Liquid Stevia (or 3-4 Tbsp Coconut Sap, Maple Syrup or Agave)
- 4 Cups Fresh Fruit (You can use more if you wish. I used fresh pitted cherries, blueberries, peaches and mangos)
Directions:
- Line an 8 inch baking pan with parchment paper.
- Place dry crust ingredients into your food processor and blend until flour.
- Add in wet ingredients excluding water and pulse until dates are mixed.
- Test your dough with your hand and see if it sticks together. If it doesn't, while pulsing, add 2-4 tbsp of water until it sticks together like dough.
- Press dough into your pie plate and place in the freezer for 1 hour.
- Prepare fresh fruit (by washing, cutting, pitting, etc). Set aside.
- Whip coconut cream by hand or with a mixer, mixing in lemon juice, vanilla extract and sweetener.
- Remove crust from freezer and pour in coconut cream.
- Top with your fruit and serve.
- Store in the refrigerator.
DAMY Members - This recipe can be used for a special breakfast option or as your weekly treat.
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