Raw vanilla and passionfruit tart

Nourish your sweet tooth

Lola Berry doesn't believe in expensive and complicated health food ingredients and this wholesome real-food tart is no exception. Head down to the local supermarket and grab the ingredients for this raw treat!

Ingredients (serves 12)

Tart shell

  • 310 g almonds, soaked and rinsed
  • 6 medjool dates, pitted
  • 2 tbsp almond butter
  • Pinch ground cinnamon
  • 60 ml almond milk


  • 235 g cashews, soaked and rinsed
  • 2 passionfruit
  • 125 ml almond milk
  • 125 ml maple syrup (or coconut nectar)
  • 1 vanilla pod, split and scraped


  • 4 fresh passionfruit

For the tart shell, place the almonds, dates, almond butter, cinnamon and almond milk in a food processor and blitz to a chunky paste, then press it with your fingers (damp hands can help) into the base and sides of a loose-bottomed tart tin. Put it in the freezer for about an hour. (You can make the tart shell up to a week in advance.)

For the filling, put the cashews, passionfruit pulp, almond milk, maple syrup and vanilla seeds in a food processor or high-speed blender, and blend until thick and creamy. Put filling into the tart shell and finish by topping with more passionfruit – I love it to look messy.

Pop the tart into the fridge until you’re ready to gobble it up!


Recipe from The Happy Cookbook by Lola Berry

NEXT: Health benefits of raw food

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