No Bake Fruit Tart Recipe



  • 1 cup pecan meal or any nut meal (like almond meal or flour)--I chose pecan because of its natural sweetness
  • 1/3 cup shredded coconut
  • 1/4 cup almond butter
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil for greasing the pan


  • 10 oz. coconut cream
  • 1/2 tsp vanilla extract
  • 2 cups berries or fruit of choice


For the crust:
  • To make pecan meal, just grind 1 cup of pecans in a food processor.
  • In a mixing bowl, combine the pecan meal, shredded coconut, vanilla, and almond butter. Mix until everything is combined and it forms a crumbly texture.
  • Coat the bottom of an 8 or 9-inch tart pan with coconut oil. Then press the crust mixture evenly to the bottom of the pan (don't press into the sides, this crust won't hold).
  • You can leave the crust raw or if you want a more crispy texture, bake the crust at 375° for 10-15 minutes. Then remove from the oven and let cool.
For the filling:
  • If using whipping cream, place 3/4 cups of liquid heavy whipping cream in a bowl and blend with a mixer or place in a jar and blend with a hand blender until thick and stiff peaks form.
  • If using coconut cream, be sure you have a can of thick coconut cream. You can also use a can of full-fat coconut milk and refrigerate it overnight, then scoop the coconut cream off of the top. Place the coconut cream in a bowl and beat with a whisk until smooth.
  • Add vanilla to the cream and gently mix. Place the whipped cream or coconut cream over the crust and smooth it out so it's even.
  • Then place the fruit of your choice over the cream. You can make a fancy design or just plop a bunch of berries over it. Either way, it will taste good!