Meet your new favourite healthy Tart




This deliciously healthy and hydrating Passion fruit tart may seem confusing if your not used to making desserts without sugar, flour or using an oven. But trust me! This is such a creamy luscious tart recipe.. perfect to have in your repertoire for summer. Just make a list of the ingredients and follow the recipe. You won’t regret it!

This tart is also a flavor explosion. Loads of tangy passion fruit paired with a lime and ginger crust make the perfect contrast in textures and flavors. Rich in vitamins C and A, these fruits are also excellent for hydrated glowing skin. This tart is a great dessert for company—I usually whip one up when I need something impressive.

Serves 8

Tart Shell

2 cups soaked macadamia nuts (or cashews)

½ cup desiccated coconut

1 cup Medjool dates, pitted (or 1/2 cup maple syrup or honey)

2 tablespoons coconut oil, melted, plus more for greasing pan 

2 teaspoons lime zest

1 teaspoon grated ginger 

½ teaspoon pink salt


Pulp from 8 to 10 passion fruits (to yield about ½ cup of strained juice)

2 cups cashews, soaked

½ cup coconut cream

¼ cup maple syrup

2 tablespoons freshly squeezed lime juice

1 teaspoon raw vanilla bean powder

½ teaspoon pink salt

⅓ cup coconut oil, melted


Passion fruit pulp as needed to cover the tart

To make the tart shell, first use coconut oil to grease a 9-inch tart pan with a removable bottom. Combine the macadamias and coconut in a food processor and pulse until they form coarse crumbs. Add the dates, coconut oil, lime zest, ginger, and salt and pulse until combined. Press the dough evenly and firmly into the bottom and sides of the tart pan. Refrigerate until needed.

To make the filling, put the passion fruit pulp into a blender and pulse a couple of times to separate the seeds from the pulp. Strain the mixture through a sieve placed over a bowl. Discard the seeds. 

Return the passion fruit juice to the blender and add the cashews, coconut cream, maple syrup, lime juice, vanilla powder, and salt. Blend on high speed until smooth and creamy. Add the coconut oil and blend until combined. Pour the filling into the chilled tart shell and refrigerate overnight, or until set. When ready to serve, decorate the top of the tart with passion fruit pulp.