These no-bake raw citrus berry tarts are both healthy and delicious. The raw crust and filling are full of wholesome ingredients and are simple to make!
The spring and summer bring such happiness to my soul. The days are sunny and the air is filled with the sweet fragrance of nature. During the week, frequent trips to the park are always welcome, where we picnic under the shady trees and maybe even get in a brisk walk (or a little reading:) We love spending our leisurely weekends together as a family strolling the farmer’s market, visiting antiques stores, attending church, and preparing delicious meals and snacks.
In the warmer months, the markets are always brimming with fresh seasonal fruits and veggies. Summer squash, juicy tomatoes, tropical fruits, and berries can usually be found in our fridge at all times. Grilled chicken, fish, and veggies are regularly on the menu, along with a fresh salad, and a healthy, summery dessert. During this time of year, it’s nice when you can make treats that don’t require the use of your oven; especially when the treats full of nutritious ingredients!
Popsicles, ice cream, and no-bake treats are some of our favorite summer-time desserts which also help to cool us down in the heat. These raw tarts contain only a few wholesome ingredients, including raw nuts, figs, some citrus juice/zest, and fresh berries. They’re also sweetened naturally with maple syrup or honey.
These little tarts are the perfect single serving size and make a great dessert to serve at parties! Feel free to adjust the sweetness and citrus intensity to suit your taste as well. I hope you enjoy, friends!
Raw Citrus Berry Tarts
- Total Time: 20 mins
- Yield: 1 dozen 1x
Description
These no-bake berry tarts are both healthy and delicious. The raw crust and filling are full of wholesome ingredients and are very simple to make!
Ingredients
- Crust:
- 1 cup raw almonds
- 1 cup dried figs (stems removed) or pitted dates
- pinch of salt
- Filling:
- 2 cups raw cashews, soaked in purified water several hours to overnight, rinsed, and drained
- 1/4 cup honey or maple syrup (not raw)
- 3 tablespoons lemon juice (about 1 whole lemon)
- 2 tablespoons orange juice (about half an orange)
- 2 tablespoons almond milk or other milk of choice (can also use additional lemon/orange juice)
- 1 teaspoon apple cider vinegar
- 1.5 teaspoon lemon zest
- 1.5 teaspoon orange zest
- fresh mixed berries for topping
Instructions
Crust:
- Line each cup of a 12-count muffin tin with squares of plastic wrap or parchment paper strips (approximately 1″ x 6.5″) and set aside.
- Place figs/dates and nuts into the bowl of a food processor. Add a pinch of salt and blend until mixture is coarse and holds together. Place a loosely pack 1/4 cup of mixture into each muffin tin and press evenly against the bottom and sides to form a crust. Place into the fridge to chill while making the filling.
Filling:
- Into a clean processor or heavy-duty blender, place pre-soaked (and drained) cashews and pulse until the cashews begin to break down. Add sweetener, lemon and orange juice, apple cider vinegar, and zest. Blend until creamy and begin adding milk by the tablespoonful until it reaches a thick pudding consistency. Divide filling evenly between the 12 cups. Can also use a pastry bag or gallon sized baggie to neatly pipe filling into each cup. Cover pan carefully and place into the fridge to chill for at least one hour.
- To serve, carefully lift out each tart from the muffin pan. If you used plastic wrap, it should come out fairly easily by lifting the plastic out of the cups. If you used parchment strips, use a small offset spatula or thin knife to carefully loosen the sides of the crust from the pan. Carefully wiggle each side of the parchment tabs and lift each tart out of the pan.
- Top each tart with fresh berries and serve chilled. Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 20 mins
- Category: Dessert, Gluten Free, Grain Free
These look completely perfect and lovely and yum.
Like you, I’m enjoying the seasonal fruits at the market. It’s been a lonnnggg winter and I’m ready to tuck into some fresh berries.
Thanks for sharing
Wow I love these! They’re so beautiful and look delicious.
Thank you, Lucy! I hope you get an opportunity to try this recipe. Have a great weekend!
I love citrus, I love berries and I love tarts too. Does that mean these beauties are calling my name? 🙂 Love how full of good health and deliciousness these tarts are! Awesome, Joscelyn. Have a wonderful weekend my dear! 🙂
Me too! They are calling your name 🙂 Thank you for your kind words, friend. Have a wonderful weekend!
I love how you always come up with these healthier treats, these look delicious!
Manila, it’s so much fun and simple! Thank you, as always, for your encouragement, friend!
I am seriously in love with these!! The ingredients are simply perfect, the flavors so bright and fresh, and they just look so darn cute 🙂 Can’t wait to try!
Ha, thank you, Liz! This would be the first time someone refers to the flavors of my recipe as cute. Love it!
This looks incredible! I wish I could reach out and grab one through my computer screen!
Thanks, Rachel! I hope you have a wonderful weekend!
These look so fancy, Joscelyn! I love the cashew cream filling, I can practically taste the creamy dreaminess!
My mom would absolutely love these for dessert on Mother’s day. I was planning on making her a batch of your blackberry lemon bars since I just made those yesterday and they blew my mind, but I might make these too because they look so beautiful! I know she will love them both!
These look yummy and so refreshing! The perfect Spring dessert!
Meredith, I hope you having a wonderful day! Spring is my favorite season! Thank for taking the time to leave a comment of encouragement!
They’re too pretty to eat. Great post 😉
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Aw, thank you, Glenda! I appreciate your encouragement 🙂
Oh my! This looks delicious! I’m always looking for yummy vegan recipes and this one looks awesome. Can hardly wait to try it 🙂
Thank you, Flavia! Please let me know how you like it!