Vanilla + Coffee Cream Tart

By Chef:  Emily von Euw
Posted: January 4, 2016


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Coffee! Vanilla! Tart! This is a creamy, sweet, surprisingly light and unsurprisingly delicious recipe. When you keep your ingredients in their raw state you maintain all of the fab health benefits of nutrient powerhouses like nuts, seeds, and fruits. Raw desserts aren’t your typical dessert made for pleasure only – they’re REAL, nourishing food. Enjoy!


  • 1 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup sesame seeds, more or less as needed
Cream Tart
  • 2 cups raw cashews, soaked in water for 3 hours then rinsed
  • 1 cup walnuts, soaked in water for 3 hours then rinsed
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tablespoon chunk fresh ginger
  • 1/4 cup melted coconut oil
  • 1/2 vanilla bean, chopped
  • 3 Meyer lemons, peeled and deseeded
  • 2-3 cups water, as needed
Coffee Blend
  • 3 tablespoons melted coconut oil
  • 1/4 cup finely ground coffee beans (RFR tip — try Longevity Coffee beans for a truly raw version)
  • 3 tablespoons maple syrup
  • Sesame seeds, Coffee beans, Maple syrup


  1. To make the crust: stir together the ingredients — add a smaller amount of sesame seeds then add more as needed — until you get a crumbly mixture that holds its shape when pressed between a couple fingers. Press into a tart tin and put in the fridge.
  2. To make the cream filling: blend the ingredients together — adding water as needed — until you get a smooth, creamy mixture that is slightly thicker than yogurt. Spread evenly into your crust.
  3. To make the coffee blend: stir all the ingredients together until smooth then drizzle over the cream filling. Stir around with the handle of a wooden spoon to create pretty designs and swirls. Leave the tart in the fridge overnight, or in the freezer for a few hours (but it’s best when you let it sit overnight; it develops more flavour). Garnish before serving.


ADAPTIONS: use any other flour instead of coconut flour; use 1 teaspoon vanilla extract instead of vanilla bean; use coconut butter instead of coconut oil; use dates instead of coconut oil and maple syrup in the crust; use carob or cacao instead of coffee; use lemon juice instead of lemons.