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Raw Pineapple Tart
[Vegan]

AT By: Aisling Tuck

Author Bio

Yummy vegan desserts that keep it simple and delicious. Hey there, I'm Aisling, a 20-year-old Irish... Read More

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A vibrant raw pineapple tart, topped with glistening pomegranate seeds and passionfruit, served on a white plate.

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Pineapple

Raw Pineapple Tart [Vegan]

6-8

Dairy Free

This pineapple tart is creamy and sweet without being rich and decadent, making it the perfect warmer weather treat at birthday parties, or whenever you just want to treat yourself with a cake. The filling is made from coconut oil and dates, so once it thaws, it becomes soft and... Read More

Ingredients You Need for Raw Pineapple Tart [Vegan]

For the Crust:

1 cup nuts (almonds, pecans, walnuts, hazelnuts)
1 cup dates

For the Tart:

1 ripe pineapple (about 7 ounces/3 cups)
4 tablespoons coconut oil, melted
1/4 cup dates, soaked in hot water for about 15 minutes or 3 Medjool dates, pitted
1 teaspoon vanilla bean paste/essence or 1 pod

For the Topping:

A handful of pomegranate seeds
1 passionfruit
Coconut, flaked almonds, berries, or whatever else you have (optional)

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How to Prepare Raw Pineapple Tart [Vegan]

To Make the Crust:

In a blender/food processor, blend the nuts until it resembles breadcrumbs. Add in the dates and blend until it is a sticky mixture. Then, pour it into a tart tin with a 7-8-inch diameter and a removable base. If yours doesn’t you can grease the sides with a little coconut oil.
Press the mixture into the tin with your fingers and then smooth over with the back of a spoon. Put it into the freezer while you prepare the middle layer.

To Make the Filling:

Chop up the pineapple into chunks, you can use the core of the pineapple too. Place all the ingredients in the blender and blend on high, until no chunks remain.
Remove the tart from the freezer and pour the mixture in. Place it back in the freezer, making sure it is level. This is important as the tart is very liquid at this stage and will spill or set funny if it’s not level.

To Make the Tart:

Wait an hour before you put the toppings on, as the tart is so liquid (due to the high water content in pineapple), the toppings will sink in and you won’t be able to see them.
Then, place the tart back in the freezer for another 2 hours. Remove from the freezer for 10 minutes before serving. It melts quickly, so store in the freezer.