Coconut Tart (Raw, Paleo, GAPs, Grain Free)

Coconut Tart via #paleo #grainfree

Every once in a while, I come across a dessert that makes me head straight to the kitchen, immediately working to adapt my own version. I had my first bite of this delightful tart while in Texas and proceeded directly to Whole Foods for ingredients. Several days of testing led to a wonderful result. A creamy, sweet tart with nice coconut flavor and a cold melt-in-your-mouth crust. It doesn’t require any heat to prepare, which is an added bonus during the hot summer months.

I’ve never made cashew cream and enjoyed this opportunity to try it out. I prefer to soak nuts overnight to reduce the phytic acid, so I think it’s essential to drain the cashews before making the cream.

The tarts need to be eaten as soon as they come out of the refrigerator. As you’ve noticed, I love my organic dairy, so I’m excited to give you a dairy free, grain free, and raw dessert.

 Coconut Tart via #paleo #grainfree

Coconut Tart (Raw, Paleo, Gaps, Grain Free)

Serving Size: Makes four 3-inch tartelettes or 18 mini tartelett

Coconut Tart (Raw, Paleo, Gaps, Grain Free)

If you don't have coconut water, you can substitute with water and add a little extra vanilla extract or even try a little coconut extract. You can also substitute the honey for maple syrup (keep in mind if you do this it will not be a "GAPs approved" recipe).
 I also used a mini-muffin pan for the mini tartelettes.

Inspired by the Hail Merry coconut tart.



  • 1 1/2 cups raw cashews
  • Crust:

  • 1 1/2 cups almond flour

  • 1/3 cup plus 2 tablespoons unsweetened coconut, divided

  • 1/4 teaspoon Celtic sea salt

  • 3 tablespoons honey (I prefer a light honey such as clover)

  • 3 tablespoons coconut oil
  • Filling:

  • 2 tablespoons coconut oil
  • 3 tablespoons coconut water

  • 2 tablespoons honey (I prefer a light honey such as clover)

  • 1 teaspoon vanilla extract


Place cashews in a medium bowl and cover with water. Leave at room temperature overnight. Drain.

Place almond flour, coconut, sea salt, honey and coconut oil in the bowl of a food processor or blender. Blend until smooth. Divide crust mixture into four portions and press each portion into the bottom and up the sides of four 3-inch tart pans (or press 1 heaping teaspoon of crust into mini muffin cups). Chill in the fridge while you blend the filling.

Place the drained cashews, coconut oil, coconut water, honey and vanilla into the bowl of a food processor or blender. Blend until smooth. Divide the mixture evenly among the four tarts. (There will be a couple tablespoons left over.) Sprinkle with remaining coconut. Chill overnight. Serve cold.

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  1. Anna

    How weird is this!!! I literally just got back from Dallas, TX, and while I was there, I picked up the new Coconut Vanilla Creme Hail Merry Tart.. oh my gosh! I love Hail Merry’s tarts so much, and was anxious to try this new flavor. It’s by far my favorite. So, naturally, I came straight home & tried making my own version as well. Pretty much exactly like this one, except I stayed true to the maple syrup. Excellent dessert, and so easy, too.

  2. Stacy

    This looks awesome!
    When I try to print, I am disabled from highlighting, so at to print “selection”. When I click the provided “Print” link, it only loads the recipe title. I am in FF; I will try in IE. Just thought I’d let you know.

    • Deliciously Organic

      I had to disable the ability to right click because I had too many people taking my content and republishing it on their own sites. If you look at the bottom of the post there is a green button. Hoover over that button and you’ll see there is an option to email the post. Hope that helps!

      • Naomi

        I just did this and it only sent me the title and part of the introductory paragraph. I don’t want to give away or sell your recipe, I just want to add it to my cookbook file.

        • Naomi

          Well, I tried it again, and here is what arrived in my inbox:

          Coconut Tart (Raw, Paleo, GAPs, Grain Free)
          A creamy, sweet pale tart with nice coconut flavor and a cold melt-in-your-mouth crust. It doesn’t require any heat to prepare, which is an added bonus during the hot summer months.

          Can I safely assume that this is your intention? If that is true, then I will give up, but if not, I’d love to not have to write it down with pencil and paper to transfer to my recipe files. I don’t know how to interpret your silence on this. I mean, you have been responding to later comments than mine, so I know you have to have seen it. Should I just drop the subject? Or am I not giving you enough time? I’ll shut up now :)

          • Deliciously Organic

            Thanks for letting me know. The reason I didn’t get back to you immediately is because I wanted to test it myself and then talk to my IT guy for a possible solution before replying. I tested and see that it’s just the beginning of the post. I will try and find a solution to this. In the meantime, if you hit “print recipe” you can copy and paste the recipe into your recipe software.

  3. Kristina Mattson

    Looks fab! What would suggest as a sub for the coconut water, I don’t have this ingredient and really don’t want to buy anything special since I have everything else. Thanks!

  4. Karen

    Can’t wait to pass this one off to my husband. He has been obsessed with making coconut ice cream lately. I think this will make a nice substitute. And, he won’t be able to burn it, :o) Thanks!

    Do you have a recipe for Philly style soft pretzels? just curious ;o)

    • Deliciously Organic

      The recipe needs raw cashews (Thanks for pointing that out – I added the word “raw” in front of cashews in the recipe). Unfortunately, it won’t work with hazelnuts.

    • Deliciously Organic

      Yes, you can make 1 pie, but I’m not quite sure what size dish (I didn’t test that). I would think a smaller cheesecake pan (maybe 6″) with removable sides would work well.

  5. Recipe Hunter

    Can’t wait to try this recipe, thank you. I will however, be using raw agave nectar instead of honey. Honey is likened to HFCS in the Paleo perspective due to the reactions it causes in the body. Thanks again.

  6. Desiree

    So I made this recipe. The crust came out great but my vitamix didn’t blend the filling to a smooth texture. I blended it several times and I was so disappointed with my vitamix :(. I don’t have a food processor. I figured my $600 Vitamix would suffice. So I ate the chunky filling. Any suggestions? Thank you for this yummy recipe.

    • Deliciously Organic

      That’s interesting. I would have thought the Vitamix would have blended it until creamy. The only thing I can think of is that the cashews hadn’t been soaked long enough. I would try soaking them overnight next time so they are extra soft and give it a try. Overnight soaking and a Vitamix should produce a super smooth texture.

  7. Maggie Mahoney

    I just got back from the grocery store and picked up a dangerously delish (and not to mention, pricy) Hail Merry tart. Had to find an alternative to going back to the store and clearing them out. This recipe is perfect!!


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