This raw vegan berry cheese tart is a yummy, pretty dessert to serve at a garden party. They’re great to make a big batch of and keep in the freezer for peckish feelings at any time!



  • 1 1/2 cup walnuts/ pecans/ almonds
  • ½ cup desiccated coconut
  • 1 tablespoon coconut oil
  • a tiny pinch of salt
  • 8 fresh dates, pitted


  • 2 cups / 225g cashews soaked overnight, drained and rinsed well
  • 1 big lemon, juiced
  • 1 cup frozen or fresh raspberries
  • 1/2 cup coconut milk
  • 2/3 cup coconut oil, melted
  • 5 tablespoons organic maple syrup
  • 1 teaspoon vanilla powder

Raspberry coulis

  • 1 cup frozen raspberries
  • 2 tablespoons coconut sugar
  • 1 tablespoon lemon juice
  • Place in a sauce pan over medium heat for about 5 minutes and


  • Raspberries and edible flowers


  1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
  2. Start by preparing the crust. Add walnuts and salt into a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Add coconut oil and desiccated coconut and blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
  3. In a blender place the cashew and all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more maple / lemon juice / blueberries, if needed.
  4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
  5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. let thaw for 15-20 minutes before serving.
  6. Decorate with the fresh raspberries, drizzle coulis on top and edible flowers .

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