No-bake almond coconut crust filled with delicate coconut cream and topped with fresh berries. These Paleo Raw Berry Tarts with Coconut Cream are the best, healthy, light and satisfying summer dessert! Made vegan, grain-free, paleo friendly and free of refined sugar.

How’s is it possible that’s already almost the end of August?! We have exactly one month until the end of summer. Which also means the end of berry season. That’s why I’m trying to enjoy as much fresh berries as I can! I recently made this mini tarts, and let me tell you how delicious and easy they are.

Raspberries and blueberries pair perfectly with the creamy, lightly lemony coconut cream and raw crust. To make the crust, I combined almond flour, coconut flour, maple syrup and pink salt.  Then, I simply pressed the mixture into tart pans. Isn’t it just so easy?

For the coconut whipped cream, make sure to pop a can of full-fat coconut milk to the fridge a night before or at least for 8 hours. What I like to do, is always store a couple of cans in the fridge. Some of the coconut milks won’t solidify into two layers. I tried different brands and I found that this one works the best of all! What’s more, you’ll need to sweeten it up slightly. In this recipe, I added a little maple syrup and lemon zest. Feel free to add more maple if you like it sweeter, and more lemon if you prefer it more flavorful!

Now you can go ahead and fill up tarts crust with the coconut cream and fresh berries. You can eat it straight up or refrigerate for couple hours (that’s my favorite).

These sweet and indulgent Paleo Raw Berry Tarts with Coconut Cream are ideal for hot weather. They require little effort and no baking. The recipe makes 3 small tarts using these little pans. What’s more, they’re a great way to enjoy seasonal summer fruit! I hope you’ll like this recipe as much as I do and decide to make it yourself!

If you do so, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations!