Raw Berry Tart with a Coconut Pastry Cream (vegan, gluten-free)
Ali Segersten
I have something beautiful and delicious for you—just in time for your 4th of July celebrations. This no-bake raw berry tart is not only stunning to look at, but also packed with nutrient-dense ingredients that deeply nourish your body while satisfying your sweet tooth.
Tarts might look complicated, but once you try making this one, you’ll see how simple it really is. No oven required. Just a tart pan, a food processor, and your favorite summer berries.
The crust is made from a blend of nuts and dates—rich in fiber, minerals, and healthy fats that support blood sugar balance and keep you feeling satiated. Press it into a 9- or 10-inch tart pan with a removable bottom (you can find these online or at most kitchen stores), and you’ve already completed step one.
Next comes the creamy, dreamy, dairy-free pastry cream. Instead of using eggs and milk, this version is made from coconut butter—whole coconut flesh that’s been ground into a smooth, rich butter. It contains both the oil and fiber of the coconut, offering a nourishing blend of medium-chain triglycerides (MCTs) to fuel your brain and gut-friendly fiber to support digestion. I love the Artisana brand, but you can also look for coconut butter under names like “coconut manna” or “coconut cream concentrate.”
The final touch? Fresh organic berries. Strawberries, blueberries, raspberries, or blackberries—all bursting with color, antioxidants, and anti-inflammatory compounds.
Berries are especially rich in polyphenols—plant compounds that have been shown to:
- Support a healthy gut microbiome by feeding beneficial bacteria like Bifidobacteria
- Reduce markers of inflammation and oxidative stress
- Protect against cellular damage and DNA mutations linked to cancer
- Improve endothelial function, supporting cardiovascular health and healthy blood pressure
- Enhance cognitive function and memory (especially in older adults)
And since this tart is raw, the integrity of these fragile nutrients is preserved.
This isn’t just a dessert. It’s a celebration of summer’s bounty—a way to gather with loved ones and nourish your body at the same time.
Raw Berry Tart with a Coconut Pastry Cream
Serve this nourishing raw berry tart as part of a summer picnic or 4th of July celebration! Be sure to keep this tart refrigerated until ready to serve. You'll need a food processor to make the crust and a high-powered blender, such as a Vitamix for the filling. For the crust, I use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired!
Crust
Pastry Cream
Fruit
crust
- To make the crust, place the nuts into a food processor fitted with the "s" blade; process until finely ground.
- Then add the dates, coconut oil, and sea salt.
- Process again until the dates are ground and evenly incorporated into the nuts. It should stick together, if not, add another tablespoon of coconut oil.
- If you use all pecans or walnuts in this recipe you probably won't need any coconut oil.
- Pour the crust mixture into a 9 or 10-inch lightly oiled tart pan and evenly press into the bottom and up the sides.
filliing
- To make the filling, place the cashews, water, orange juice, coconut nectar into a high-powered blender.
- Blend until smooth and ultra creamy, stopping and starting the blender if necessary. Your coconut butter should be soft enough to add if you are living in a hot climate; if not, place the amount called for into a small pan and warm on the lowest heat.
- Add the softened coconut butter to the blender along with the vanilla and almond flavoring.
- Blend until smooth.
- Pour into the crust and spread evenly.
- Arrange berries over filling into your own unique design.
- Chill, uncovered, until ready to serve.
- When ready to serve, push the bottom of the pan up through the rim and place onto a platter to serve.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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