Good morning! Summer is officially upon us. For some that means spending time with close friends outdoors. If you are planning an outdoor bbq or party, then I have some great ideas for recipes and themes…like my No Bake Tropical Fruit Individual Tarts. This delicious dessert idea is not only the perfect compliment to my backyard party theme for this summer, it is also plant based, gluten free and soy free. Keep scrolling for the complete recipe…

If you have been following me for a while, one of the things I like to do is dream up new recipes. My creativity seems to work over time when I am on a restricted diet. Now, I adore a good fruit tart. However, most recipes call for dairy…not to mention processed sugars and flour, which can contribute to aches, pains and mood swings. And I am certain that the fruit tarts that we buy in the supermarket would not qualify as vegan…or may have ingredients like soy or gluten. Just like I did with my Red, White and Blueberry Tart, I must create my own tropical fruit tarts.

This morning I dreamt up this delicious plant-based fruit tart recipe while putting together ideas for fun summer backyard and outdoor parties and baby showers. What is special about these are they are individual no-bake tropical fruit tarts. If it is anything like my other tart recipes, you are sure to love it. 

Crust:
1 cup almonds
1-1/2 cups rolled oats
Pinch of sea salt
1/4 cup Garden of Life coconut oil
2 Tablespoons Maple Syrup
1 teaspoon of vanilla extract

Chocolate Layer (optional):
2-3 Tablespoons Garden of Life Coconut Oil
1 Tablespoons pure maple syrup
1-2 Tablespoons Cacao Powder

Filling:
1 cup raw cashews (soaked in hot water for 10 minutes)
3-4 pitted dates (soaked in hot water for 10 minutes)
1 Tablespoon of pure maple syrup
1-2 Tablespoons of nut milk (see my cashew milk recipe or store bought)
1/2 Ripe banana
1 teaspoon of fresh lime juice
2 teaspoons of vanilla extract
1 pinch of sea salt

Topping:
Fresh Pineapple, Star Fruit, Strawberries and Mango

You will also need 4 small (3″-4″) ramekins. Even though this is a no-bake recipe, the ramekins are perfect serving dishes for your tarts.

For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse.  In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Divide into 4 and transfer to ramekins and press down to form a crust. Refrigerate for 30 minutes

Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes

No Cream Creamy Filling: Drain all of the water from the cashews and dates. Add all the ingredients to a food processor or NutriBullet and pulse until creamy…scraping down the sides as needed to ensure that all of the ingredients are combined. Spread the cream mixture over each crust.  

Topping: Top with your choice of fresh fruit…for this I used passion fruit, strawberries, chopped mango and pineapple and some shredded coconut flakes. Keep chilled until ready to serve. 

Serves 4

If you are looking for more summer party ideas, click to see my Backyard Party Themes You Will Love. Below is a sneak peek.