Hello, my darlings. How have you been? I am back with another recipe. This time, we're making RAW, VEGAN fruit tarts with a delicious hazelnutty banana creme filling. This recipe is inspired and adapted from one I shared many years ago: Just The Bare Fruit Tarts. (I was really into GIFs then, apparently.) IMPACT Magazine will be sharing today's recipe in their upcoming issue, so stay tuned for that and buy a copy if you want!

In other news: I am hosting a JUICER GIVEAWAY with Hurom on Instagram this month. Click here to see the post and enter the giveaway. Good luck! ;)

About the recipe: An ideal summer treat, these tarts are absolutely bursting with colour, flavour, and natural sweetness. The ingredients are indeed mostly fruit, from the crust, to the filling, to the topping. Plus, we’ve got some hazelnutty goodness in there too to round things out. You can add whatever extra toppings you like to make these extra delicious and to suit your mood. Note: If you don’t have hazelnut butter, you can use peanut butter or whatever nut or seed butter you fancy. I have been known to enjoy these tarts for breakfast and dinner. Let’s eat. Scroll down for the recipe, and a printable version.


Makes 3 large tarts, 3-6 servings
Print the recipe

3/4 cup dates
1/4 cup raisins
¼ cup almond flour 
1-2 tablespoons coconut oil
Pinch sea salt

2 bananas
2 tablespoons hazelnut butter
¼ teaspoon vanilla extract
Pinch sea salt

1 cup fresh or frozen berries, or whatever fruit is in season near you
3 tablespoons hazelnut butter
Coconut flakes, cacao nibs… 

Make the crust. Line three tart tins with coconut oil, parchment paper, or plastic wrap. Pit the dates, then throw the dates, raisins, coconut oil and sea salt in a food processor. Process until you have a sticky dough, it should end up forming into one ball in the food processor. Just be patient, it can take a few minutes. Add the almond flour. Mix it in until you have a thick, sticky dough. Press evenly into the three lined tart tins. If the dough is too sticky, wet your hands a little to make it easier to work with. Put the tart crusts in the freezer until they are hard enough to take out of their tins. This might take 30-60 minutes.

Make the filling. Peel the bananas, then mash them together with the rest of the filling ingredients in a bowl with a fork. It should end up being like a hazelnut butter banana pudding. Spread into your crusts.

Decorate. Top your tarts off with your berries, then drizzle on hazelnut butter. Add any other goodies you like. Enjoy right away. These are best fresh, but can be stored in the freezer for 1-3 days.