Patisserie meets #crimianllygood Crookies! Yes, you heard right we’ve brought to you a classic but raw bake-fied it, meaning not only our these fruit tarts #dangerouslytasty but they are of course, vegan, gluten free and refined sugar free!



6 packs of Salted Double Choc Crookies, however every flavour would be delicious

50g coconut oil, melted

3 medjool dates

Cashew cream filling:

150g cashews, soaked for 3-4 hours

2 tsp vanilla extract

4 medjool dates

100ml coconut cream

1 tsp maple syrup

Fruit toppings:






  1. To start you need to assemble your base. To make the base place the Crookies in a food processor and blitz until you have Crookies crumbs. Alternatively use a rolling pin to break the Crookies into crumbs.
  2. Next add the melted coconut oil and medjool dates to the Crookie Crumb and blitz until you have a mix that comes together when pressed.
  3. Now that you have your base made, split the mixture between the tart cases and press down firmly to ensure the base is compact.
  4. Place the bases in the fridge whilst you make your cashew cream.
  5. To make the cashew cream filling, add the soaked cashews, vanilla extract, dates, coconut cream and maple syrup to a food processor and blend until smooth. This may take a while until you have a completely creamy consistency, but trust us its worth the wait!
  6. Once your cashew cream is smooth and creamy, remove the bases from the fridge and spoon the cashew cream into each one.
  7. Finally it's time for the fruity component. Finely dice all your fruit into bite sized pieces, the  blueberries can probably be left whole unless they are abnormally large.
  8. Once the fruit is diced, place a selection on top of each tart and enjoy!

Be sure to let us know what you think of this one as we think its a fruity winner!

Much love,

The Raw Bake team x

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