These berrylicious tarts are the perfect treat for yourself ... or your friends, if you feel like sharing. The base of these beautiful tarts are super nutty, filled with hints of coconut, cacao, and dates. The smooth, creamy filling is made from coconut oil blended with coconut oil and a dash of sweetener — and you get two flavors! A sweet strawberry rose filling and a dark, delicious blueberry lavender filling. They're so easy to make, too!

Strawberry Rose and Berry Lavender Tarts [Vegan, Gluten-Free]

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For the Base:

  • 4 Medjool dates
  • 1 teaspoon agave nectar
  • 1/2 cup almonds
  • 1 tablespoon cacao powder
  • 1 tablespoon desiccated coconut
  • 1 tablespoon chia seeds
  • 1 teaspoon coconut oil
  • A pinch of sea salt

For the Strawberry Rose Filling:

  • 1/2 cup frozen strawberries (you can use any berry you want)
  • 1/2 cup coconut oil
  • 1 teaspoon agave nectar
  • 1 teaspoon edible rose petals

For the Blueberry Lavender Filling:

  • 1/2 cup frozen blueberries
  • 1/2 cup coconut oil
  • 1 teaspoon lavender water or lavender buds
  • 1 teaspoon agave nectar


To Make the Base:

  1. Add base ingredients to your food processor and pulse until you reach an even consistency.
  2. Transfer the mix, and divide into four (this recipe makes four tarts).
  3. Press the mixture into 3.5-inch tart tins using your hands, going all the way up the sides.
  4. While you're making the fillings, throw the tarts into the refrigerator to "set."

To Make the Strawberry Rose Filling:

  1. Melt coconut oil and add it to a blender.
  2. Add in the strawberry mixture and blend until smooth.
  3. Add mixture to 2/4 of the tarts and place back in the refrigerator to firm up.

To Make the Blueberry Lavender Tarts:

  1. Repeat process for blueberry filling and add to the other two tarts. Add them back into the refrigerator.

To Serve:

  1. Decorate with edible flowers and fresh or frozen berries.


Adapted from Rebel Recipes.


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