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Raspberry Coconut Lime Cream Tart

raspberry coconut lime cream tart
PREP: 8hr
YIELD: 12 servings

Three flavors in one makes for more fun! Enjoy the creamy goodness of this Raspberry Coconut Lime Cream Tart in a Medjool date crumbly crust.


  • For the crust
  • 1 cup dates
  • 1 cup almonds
  • ½ cup desiccated coconut
  • ½ cup cacao powder
  • ¼ cup old-fashioned oats
  • ¼ cup coconut oil
  • 1 tbsp. sesame seeds
  • 1 pinch of salt
  • For the filling
  • 2 cans light coconut cream
  • 2 cups raspberries, fresh or frozen
  • zest of one lime
  • 2 tablespoons fresh lime juice
  • ¼ cup date syrup (see Related Links below)
  • 2 teaspoons powdered agar or 1½ tablespoons unflavored gelatin powder
  • 2 tablespoons coconut oil
  • fresh raspberries for garnish


For the crust

Line the bottom of a springform pan with a parchment paper circle. Set aside.

Place all ingredients in the bowl of a food processor and pulse for 5-7 minutes or until the mixture reaches the consistency of coarse sand.

Transfer the mixture to the springform pan and distribute it evenly. Use the bottom of a flat glass to firmly press the mixture together.

Place the crust in the freezer until ready to add the filling, but for at least 30 minutes.

For the filling

Place the coconut cream, raspberries, lime zest and juice, and date syrup in a blender. Blitz until smooth (about 2 minutes).

Transfer the mixture to a saucepan and add the powdered agar or gelatin, which has been dissolved in one teaspoon of water. Cook the mixture over medium heat, stirring often, until it reaches the boiling point. Reduce heat to simmer for 5 minutes, stirring frequently.

Remove the mixture from the heat and add the coconut oil.

Transfer the mixture back to the blender and blitz for one minute to fully incorporate the coconut oil.

Let the mixture rest in the blender for 15 minutes and then give it one more quick blitz to eliminate any ‘skin’ that has formed on the top. Immediately pour the mixture into the springform pan.

Tap the springform pan on the counter to release any excess air bubbles. Refrigerate the tart for at least 4 hours before serving.

To serve, top with fresh raspberries.

Nutritional analysis per serving:

calories: 496.7; fat-grams: 25.4; carb-grams: 65; protein-grams: 4.8

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.