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Fresh Raspberry Tart served on a white plate
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5 from 11 votes

Fresh Raspberry Tart (vegan, sugar and gluten-free)

Fresh raspberry tart – minus the gelatin, sugar, shortening, and wheat flour.
Course: dessert
Keyword: corn-free, gluten-free, grain-free, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 8 slices
Calories: 327kcal


  • two-piece tart pan with removable bottom


For the crust

  • 1-1/2 cups almond flour
  • 1/4 cup raw cacao powder, or unsweetened cocoa powder
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 cup refined coconut oil, melted but not hot
  • 4 Medjool dates, pitted and minced
  • 2 Tablespoons maple syrup

For the filling

  • 1 cup water, divided
  • 1/3 cup honey (or agave or maple syrup)
  • 1/8 teaspoon Himalayan sea salt
  • 6 cups (6 half-pints) fresh raspberries, divided
  • 2 Tablespoons arrowroot powder


For the crust

  • Stir the dry ingredients together in a medium-sized bowl.
  • Add the rest of the crust ingredients to the bowl and stir well.
  • Grease the tart pan (sides and bottom) with refined coconut oil using a pastry brush or your hands.
  • Evenly press the crust mixture into the pan; press into the sides first and then the bottom.

To prepare the raspberry gel

  • Put 2/3 cup of water into a small saucepan with the honey and salt. Stir over medium heat until the honey and salt are dissolved. Remove from the heat. Add 1 cup of raspberries to the pan and mash well using a potato masher.
  • In a small bowl or cup, stir or whisk the arrowroot powder into the remaining 1/3 cup of water until it is dissolved. Add this arrowroot slurry to the saucepan and stir over medium heat. As soon as the raspberry mixture begins to thicken, remove from the heat.

To assemble the tart

  • Arrange a scant 2 cups of raspberries on the bottom of the crust. Pour about a third of the raspberry mixture over the berries; try to coat each one. Continue in this way two more times. If the raspberry gel becomes too thick, thin with a bit of water; vigorously stir (or whisk).
  • Refrigerate for at least an hour, or until the crust hardens.

To serve

  • Carefully remove the tart from the two-piece tart pan. Slice and enjoy!
  • Return any leftover tart back to the refrigerator.


The top layer of raspberries needs the least amount of raspberry gel.


Calories: 327kcal | Carbohydrates: 43g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Sodium: 84mg | Potassium: 279mg | Fiber: 10g | Sugar: 27g | Vitamin A: 48IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 2mg