Our Raw Pitaya Tart is as vibrant as it is healthy, with a natural pink color from Ancient Choice Pink Dragon Fruit Powder. This no-bake tart has a crunchy almond-date base and a creamy cashew filling, making it vegan, gluten-free, and completely raw. Topped with fresh raspberries, kiwi, and mint.
Pitaya, or dragon fruit, is rich in antioxidants, including vitamin C and polyphenols. Its natural pigments provide the pink color without any artificial coloring. A healthy treat, this tart shows how plant-based ingredients can create desserts that are both nutritious and beautiful.
Raw Pitaya Tart
- Prep: 30 min
- Cook: 0 min
- Total: 45 min
- Yield: 1
Ingredients
For the base:
- 80 gr peeled almonds
- 300 gr pitted dates
- 4 tbsp coconut flour
For the filling:
- 250 gr unsalted cashews
- 1.5 tsp Ancient Choice Pink Dragon Fruit Powder
- 200 gr plant-based milk
- 1 tbsp coconut oil
- Agave/maple syrup to taste
- Vanilla extract to taste
- Fresh fruit for the decoration
Preparation
Step 1 - Almond Crunch Base
Grind almonds in a food processor until coarsely ground.
Step 2 - Date Dough
Add pitted dates and coconut flour. If the dates are particularly dry, soften them first in warm water for 15 minutes. Mix until you have a solid "dough" that you can work with your hands.
Step 3 - Mold The Dough
Mold the dough into a quarter inch layer in a ramekin.
Step 4 - Make The Filling
Add cashews, Ancient Choice Dragon Fruit Powder, milk, vanilla extract, and maple syrup to a blender and blend until you have a smooth cream. Adjust sweetener and vanilla according to taste.
Step 5 - Topping Touch
Pour the filling over the date bases and decorate with fresh fruit.
Step 6 - Serve & Enjoy!
Serve right away or refrigerate for 30 minutes for a firmer filling. Enjoy!
Recipe designed and photographed by Sweet Sensitive Free.