Mixed Fruit Tartlets with Raw Date and Nut Crust

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.

By Darshana Thacker Wendel,

Ingredients

  • 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

Instructions

  • 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.
  • Meanwhile, in clean food processor or high-power blender, pulse strawberries until consistency resembles chunky salsa. Transfer to a bowl; fold in raspberries.
  • Remove crusts from pans. Line the bottoms of crusts with banana slices. Top with berry mixture and orange sections.

Comments (10)

(5 from 5 votes)

Recipe Rating

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Andrea Samson

Hi, what can I use instead of oats? Can't eat them. Thanks

Lisa, Forks Over Knives Support

Hi Andrea, While we haven't tested this ... a good option might be to increase the amount of nuts used in the crust; i.e., 2/3 cup each the walnuts, cashews, and almonds, instead of the 1/3 cup originally called for. That way you'd have the same volume of crust. It would be richer than if you'd also used the oats. If you decide to try this, let us know. Good luck!

Atma

Hi! This recipe is great. One change I made was to add a little salt and lemon juice to the crust. Made a big difference! Thanks!

Barbara E Axelson

What is date paste?

Teri Magness

Right under the picture and title, the article mentions Date paste. Click on that and it will take you to what it is and even how you can make some yourself. Thanks for asking about this, for I too now know how to make Date paste. Hope this helps. : )

Sharon

How might this work in a pie pan?

Sharon

Can these be made into a 9 inch pie?

CC

Would almond meal work for the crust. I have a very old, underpowered, blender.

ian h.

These crusts are super versatile and I imagine you could swap out a variety of fresh fruits. Blueberry and peach, anyone???

Teri Magness

Yes, I will be using blueberries instead of Raspberries. I can't have the little seeds that are in Raspberries. Peaches would be good on top too, or even sub for the bananas.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 DarshanasKitchen.com and follow her on Instagram for more.
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