Dairy free, healthy

I have made many a raw tart and started with developing a classic raw strawberry cream tart a good few years ago now.

I love the lusciousness of this raw cherry tart with a crunchy hazelnut base and creamy coconut filling. Cherries and hazelnuts are a fantastic pairing, don’t you think? It’s unashamed indulgence with the coconut yoghurt. There is no reason why you couldn’t use a bought coconut yoghurt if you are in need of instant gratification and cannot wait for the yoghurt to ferment.

You will need a large food processor or Magimix with the S blade to cope with the base.  The tart shells can be prepared in advance and stored in the freezer until required.

Cherry Tart with Yoghurt Cream
  • ½ cup hazelnuts, ground
  • ½ cup coconut flour (I use Tiana Coconut Flour )
  • ¼ cup oat flour
  • Pinch cinnamon
  • Pinch salt
  • 8 Medjool dates
  • 1½tbsp maple syrup
  • 1 tbsp coconut oil
  • 3 tbsp water or as needed
  • 2 cups coconut yoghurt
  • 2 tbsp agave
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • A pinch salt
  • 4 cups frozen sour cherries, thawed
  1. In a food processor with the S blade, whizz together the hazelnuts, coconut flour, oat flour and Medjool dates until it starts to form fine breadcrumbs and stick together a little.
  2. Add the maple syrup and coconut oil and as much water as needed for form a dough.
  3. Press into the bottom of the tart tins lined with cling film and place in the freezer to set.
  4. In a blender, whizz together the coconut yoghurt with the remaining cream ingredients until well combined. Leave to firm up in the fridge.
  5. When slightly firm, remove the tart crust from the freezer and fill with the cream and top with the thawed cherries.