a great weekend + a raw tart

how has your weekend been? mine's been pretty great if you ask me. 

it's been sunny. my life has been busy, but who cares? i get to eat this tart.

and let me tell you, tarts are good. and this one… is a raw raspberry + pistachio coconut cream tart-pie. with an awesome crust. huzzah!

i know you all just want the recipe, so i'll stop blabbering now. enjoy the photographs!


raw raspberry + pistachio tart

serves 8


2/3 cup pumpkin seeds / pepitas

scant 1/3 cup ground flax seeds

1/2 cup shredded coconut

1/4 tsp sea salt

1.5 cup dates, soaked for 10min + chopped

1 tbs fresh grated ginger


2 cans full fat coconut milk (canned)

2 tbs coconut sugar


chopped pistachios


the day before:

01. place both cans of coconut milk in the refrigerator


01. in warm water, soak dates for at least 10 minutes

02. using a food processor, process pumpkin seeds, flax seeds, shredded coconut, and sea salt until finely ground

03. drain dates, and chop into small pieces. place dates and grated ginger into the seed and coconut “flour"

04. process until dates combine with “flour” and form a sticky ball

05. in a tart pan, press the dough crust evenly onto the bottom and sides of the pan. (wet hands before doing this so that the dough doesn’t stick)

06. place a sheet of plastic wrap over the crust and pan and set in the freezer for at least 30 minutes


01. gently take coconut milk out of the freezer and turn upside-down 

02. open the cans, and carefully pour out the coconut water that is on the top

03. scoop out the coconut cream that is left at the bottom of the cans into a large bowl

04. using an upright or hand mixer, whip coconut cream and coconut sugar together until the cream reaches soft peaks


01. take the crust out from the freezer and remove plastic wrap

02. pour coconut whip cream into tart pan, and evenly spread around 

03. decorate with raspberries

04. sprinkle chopped pistachios over top

05. drizzle your agave

// store in freezer or fridge //