Pineapple Lime Coconut Tart (vegan & grain-free)
Serves: 9" tart
  • Tart crust:
  • 180g mix of almonds and brazil nuts (1½ cups)
  • 50g desiccated coconut (1/2 cup)
  • 8 medjool dates, pitted
  • pinch sea salt
  • ½tsp cinnamon
  • 2tsp coconut oil
  • 1tsp maple syrup
  • Pineapple lime filling:
  • 1 medium pineapple, peeled and cut into chunks
  • 1 lime, juice
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • pinch turmeric (optional)
  • 240ml coconut cream (1 cup)
  • 3½tbsp agar flakes
  1. Prepare 9"tart tin with removable base.
  2. Place almonds, brazil nuts and desiccated coconut into food processor and pulse few times until ground. Add pitted medjool dates, salt, cinnamon and blend until the mixture starts to come together. Add coconut oil and blend again, you should have a sticky mix when pressed together. If not, add 1tsp of maple syrup to help.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into the fridge.
  4. Place the pineapple chunks into blender and blend until completely smooth. Measure 480ml (2 cups) and pour it back into blender. Add lime juice, maple syrup, vanilla extract, little pinch of turmeric if using and coconut cream and blend until just incorporated.
  5. Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  6. Once ready leave to cool down slightly, and pour onto the crust.
  7. Place into a fridge for about an hour to set.
  8. Before serving top with your choice of decoration, I've used yellow flowers and thyme sprigs. Dehydrated pineapple slices would be beautiful too.
  9. Enjoy!
Please note that if you're using agar powder you will need less amount. Use the amount to set 3½ cups of liquid.
Recipe by Nirvana Cakery at