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.
No Bake Fresh Fruit Tart with Oatmeal Cookie Crust
Prep Time: 5 minutes
Yield: Makes 8-12 Servings
Cashew Coconut Oatmeal Cookie Crust 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
Coconut Whipped Filling:
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)
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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All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com. When trying our recipes please link our original recipe. Thank you.
Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. She is a Holistic Nutritionist and Coach specializing in lifestyle transformation, goal-realization and living your best life overflowing with abundance and self-love. She is also the creator of the world famous Bikini Body Program, 21 Day Vegan Cleanse Challenge, author and original whole-food recipe creator. Amy is passionate about guiding others to a light and freedom-filled life. Have Amy be your guide today!
“Amy is nothing short of a miracle. Such a light and filled with joy and love. A passion for helping others and seeing them succeed in their goals. No pretending about it folks, she’s the real deal and she shines. I appreciate, honor her and wish her continued success as this program reaches many, many more. Thanks you, Doll.”