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  • Prep-time: / Ready In:
  • Makes 8 tartlets

These tartlets will steal the show at your next party or picnic. The filling for this healthy raw dessert is 100 percent fabulous fresh fruit, with bananas soaking up the sweet-tart juices of orange slices and berries, while the wholesome crusts are made simply with oats, nuts, date paste, and vanilla. Making them is easy. Just remember you need 30 minutes to chill the crusts before filling them.To make this recipe gluten-free, be sure to use certified gluten-free oats.

Tip: Mini cupcake liners, if you flatten them out, fit perfectly in the bottom of a 3-inch mini tart pan.

Mixed Fruit Tartlets with Raw Date and Nut Crust on white plates with metal forks


  • 1 cup rolled oats
  • ⅓ cup walnuts
  • ⅓ cup raw cashews
  • ⅓ cup raw almonds
  • ½ cup Date Paste
  • 1 tablespoon pure vanilla extract
  • 2 cups sliced fresh strawberries
  • 1⅓ cups fresh raspberries
  • 2 bananas, thinly sliced
  • 2 oranges, peeled and sectioned


  1. Line eight 3-inch tart pans or ramekins with round pieces of parchment paper. (See tip in intro.) In a food processor or high-power blender combine oats, walnuts, cashews, and almonds. Process until mixture reaches a coarse texture. Transfer to a bowl. Add date paste and vanilla; stir until well combined. Place 3 tablespoons crust mixture in each tart pan; press mixture evenly in bottoms and up sides of pans. Chill crusts at least 30 minutes.
  2. Meanwhile, in clean food processor or high-power blender, pulse strawberries until consistency resembles chunky salsa. Transfer to a bowl; fold in raspberries.
  3. Remove crusts from pans. Line the bottoms of crusts with banana slices. Top with berry mixture and orange sections.

Comments (1)

(5 from 3 votes)
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ian h.1 month ago
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These crusts are super versatile and I imagine you could swap out a variety of fresh fruits. Blueberry and peach, anyone???

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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