Raw Strawberry Almond Tarts {sugar-free, grain-free}

The other day it hit me - it's almost summer! Maybe it's the scorching temperatures that are on the rise here in St. Louis...


Either way, I can't get summer fruits off my mind. 

It's aaaaalmost time to pick blackberries and peaches, and the strawberries have already been in full harvest here in the Midwest. Which has inspired these little fruit tarts. 


These are a spin on my go-to date & nut bars. But, instead of cutting them into bars, I smashed them into muffin tins, popped them in the freezer, and voilà - little crusts for a fruit tart! 

These are so easy. After you have the crust frozen, you just have to slice a few strawberries and you have yourself a pretty & healthy dessert or snack.  

I placed a plate of 4 tarts in the middle of the table as my husband (it's official now!) and I sat down to dinner on our balcony. These are the perfect ending to a summer meal in my book. :) 


Raw Strawberry Almond Tarts

(makes 8-9 mini tarts)

  • 1 cup Medjool dates, pitted

  • 1 heaping cup whole almonds

  • zest (or juice) from half a lemon

  • pinch of sea salt

  • 1/4 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 4-5 fresh strawberries, sliced

  • shredded unsweetened coconut or chopped mint, for garnish


  1. In a food processor, pulse the dates until roughly chopped. Add the almonds, lemon zest (or juice), salt, cinnamon and vanilla and pulse until ground and beginning to stick together.

  2. Liberally spray muffin tins with non-stick spray (I use coconut oil spray). You can also line the muffin tins with liners.

  3. Press the mixture into the bottom of the muffin tins, allowing the mixture to come up slightly around the edges. It will make 8 or 9 tarts.

  4. Freeze the tarts for about an hour or more, then using a knife, go around the edge to loosen the tarts and lift them out of the pan. It's crucial that the tarts are super cold so they are easier to release. I've even left the tarts in the freezer overnight.

  5. Slice a strawberry and place the slices on 1-2 tarts. Repeat with remaining tarts.

  6. Top with shredded coconut or chopped mint, if desired.


You can make a batch of the tart crust and freeze half for later. Then, when you want the tarts, just take out of the freezer and top with sliced berries. 

Try it this weekend!