This Raspberry Coconut Crumble Tart has an almond coconut crust that doubles as a crumble topping, filled with fresh raspberries! This easy recipe is Paleo-friendly, gluten free, refined sugar free, and vegan.
It’s been a little while since I posted something healthier, because I’ve been too busy shoving lots of cookies and cakes in your face (and my face). No regrets, you (we) deserved some chocolate.
However, it’s time for a little detox. Not a real detox though, because real detoxes are hard and not delicious. This detox involves a raspberry coconut crumble tart, which is anything but hard, and it’s most definitely delicious.
After sooo much chocolate, I was craving something light and fruity. Because I adore raspberries, hadn’t baked with them in a while, and they were on sale at the grocery store, they became the star of the show.
Normally I wouldn’t think to pair coconut and raspberries, but Natalie over at Tastes Lovely made an incredible looking Healthy Chocolate Tart that used my crust recipe from this Dark Chocolate, Coconut & Macadamia Nut Tart and it reminded me of how much I love that crust! It’s made of almond flour, shredded coconut, coconut oil, and a teensy bit of sweetener. It bakes up golden brown and a little crispy, but softens after a few hours of cooling. It’s super delicious, and you won’t care at all that it’s healthy.
After making the crust, I piled on some lightly sweetened raspberries on top and added a little bit of crumble. The crumble is repurposed from the crust – I’m not trying to do more work than I need to.
Pop it in the oven for 45 minutes, but after 20 tent it with foil to prevent the crust from getting too brown. Trust me. I forgot and uh, almost burnt this one. Learn from my mistakes. Burnt coconut = no good.
After the tart cools completely, devour. Seriously. There’s no gluten, dairy, refined sugar, grains, eggs, or guilt in this tart. It’s totally safe for all you Paleo folks too.
My housemates were dubious about this one, but they all told me that even though they weren’t sure they would like it, it was surprisingly delicious and they ate it happily. Even the one who doesn’t like coconut! Win.
And then, if you want, make this raspberry coconut crumble tart a little less healthy and add ice cream. To keep it Paleo, make banana ice cream! Enjoy :)
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Raspberry Coconut Crumble Tart (Paleo, GF + Vegan)
Ingredients
For the filling
- 1 1/2 cups fresh raspberries
- 1 tablespoon honey or maple syrup
- 2 teaspoons tapioca starch
For the crust
- 1 cup (96g) blanched almond flour
- ¾ cup shredded unsweetened coconut
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil (solid)
Instructions
- Preheat the oven to 350°F.
- Add raspberries, honey and tapioca starch to a medium bowl and toss until coated. Set the mixture aside while you make the crust.
- Add the almond flour, shredded coconut, honey, coconut sugar, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
- Remove a heaping ½ cup of the crumbs for the topping and pour the remaining crumbs into the bottom of a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan. Pour the raspberry mixture over the crust, making sure the juices stay behind in the bottom of the bowl.
- Sprinkle the reserved crust evenly over the top of the berries.
- Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.
Jen @ Baked by an Introvert says
Love this tart, Rachel. It’s such a refreshing change from all of the chocolate floating around. Pinning!
Natalie @ Tastes Lovely says
Rachel, this tart is perfect! I cannot tell you how obsessed I am with your coconut almond crust. It is kind of life changing for me. I swear I like it more than any other crust I’ve eaten, but it’s healthy! I must make this raspberry version right away. It’s going to be too tough to decide which of your desserts to make for Valentine’s Day, might have to make 1 of each : )
And thank you for linking to my tart!
★★★★★
Rachel Conners says
Thanks so much, Natalie! I know, I use this crust or a variation on it for just about every healthy tart that I make, haha. And it’s Valentine’s Day, the more dessert the merrier right?!
Lynn | The Road to Honey says
Gasp! Your roommates didn’t think they would like this? Fresh raspberries, clean, wholesome ingredients, no guilt after scarfing the whole thing down. . .what’s not to love?
Rachel Conners says
Well, they didn’t think they would not like it, they just didn’t think it’d be as much of a favorite as it was. :) Thanks so much, Lynn!
Chris @ Shared Appetite says
Absolutely stunning! Love that it’s a healthy(ish) take on dessert…. I’m currently undergoing my annual #stopbeingafatty mission and am always looking for something to satisfy my sweet cravings! My wife is a huge raspberry fan too, so she’d be totally on board with this!
Olivia @ Olivia's Cuisine says
I love love love the idea of raspberries and coconut! Also, this looks out of a very expensive bake shop. Pinning! :)
★★★★★
Rachel Conners says
Such a nice compliment :) thanks so much Olivia!
Alice @ Hip Foodie Mom says
Rachel, I love fruit tarts!! and the almond coconut crust and crumble topping?! oh my gawd, love this! and so pretty!! Pinned!!!
Jocelyn (Grandbaby cakes) says
This is everything. This tart will be on my mind the rest of the day!
Liz @ Floating Kitchen says
I’m really digging your idea of a detox! You are a girl after my own heart. This is one gorgeous tart!
Danielle says
This tart is so perfect, Rachel! I love desserts I can feel a little better about eating, especially ones like this! Gorgeous pictures too.
Marissa | Pinch and Swirl says
Wow, does this tart look delicious. I’m loving all of the healthful ingredients. Yum!
★★★★★
Christina @ Bake with Christina says
That tart looks amazing and delicious! And the pink color in raspberries are SO beautiful!! Pinned :)
Ashley says
This is such a pretty tart with the color from the raspberries! I just love the ingredient list too!
Beth @ bethcakes says
Rachel, this tarts sounds delicious! Coconut and raspberries sound great together! Reminds me of summer. :) This is a great alternative to super rich and chocolaty Valentine’s treats. Love it!
Rachel Conners says
Thanks so much, Beth! It’s definitely a good lighter option.
Abby says
This tart looks amazing, Rachel! I love the raspberry/coconut combo… it’s not one I would’ve ever thought of on my own, but now that I’ve seen it I have to give it a try. Love these photos, too! :)
Connie @ Sprig and Flours says
Rachel, you have such a talent, not only for baking, but also for making me drool all over my laptop! This tart looks absolutely amazing. Love that it’s paleo, vegan, and gf!
★★★★★
Kathleen @ yummy crumble says
this looks amazing! This is totally my kind of detox.
Kelly - Life Made Sweeter says
This raspberry tart is so so pretty! I love fruit tarts and the almond and coconut crust is such a great idea! All the healthier substitutions sound perfect!
Melissa @ Bits of Umami says
This almoooost looks too good to eat. Love the color that comes through from the rasberry. Looks so delicious and perfect for V-Day!
★★★★★
Ruby Red Apron says
This tart looks so pretty! I love the raspberry coconut combination!
Nora (A Clean Bake) says
I love how you can make even the healthiest treats feel so decadent!
Melissa Belanger says
Oh, I love coconut so much. I can only imagine how great this tart must really taste. Pinning it for the next time I need a dessert to bring :)
Meriem @ Culinary Couture says
Is there anything you make that isnt fabulous?
Chantelle @ naked cuisine says
Wow! This looks too good to be true, I’m always in awe when people can actually get the dessert of of these tart pans- I never can without creating a huge mess :P Looks like a great post v-day treat.
Mary Frances says
Wow hello gorgeous! This tart is a show stopper Rachel! I never ever would’ve guessed that it’s paleo. Or vegan. Kind of mind blown right now. Haha true story, burnt coconut is definitely no bueno – thank goodness for foil!
marcie says
This healthier tart looks amazing, Rachel, and I love coconut with raspberries (actually, I love coconut with almost anything). :) I need to try this because I was on a chocolate bender for a while, and need some healthier treats to satisfy the sweet tooth. Pinned! :)
Sarah @ SnixyKitchen says
Ooo – I love the coconut in this crust and topping! I bet it tastes so sweet and toasty. I’d take this over a slice of chocolate cake any day!
angel says
I barely had filling to fill this tart…are proportions ok?? it was very thin and difficult to serve….is it better in ramequins? however it is very tasty and delisious
★★★
Rachel Conners says
Hi Angel, is it possible that you used a bigger tart pan than was called for? That could explain why it was thinner. You can always increase the amount of raspberries if you’d like a thicker, more fruity filling. Glad you enjoyed how it tasted!
Sj says
Do you think I could substitute raspberries with cherries instead?
Rachel says
I don’t see why not, just make sure they’re pitted! :) Enjoy!
Sam says
Beautiful! I love the tartness of raspberries!
Leoni says
Hi Rachel, I can’t have the Tapioca starch. Any ideas what I could substitute this with? Thanks
Rachel says
Hi Leoni, you can substitute 1 teaspoon of cornstarch for the tapioca starch.
Terrie says
Love this recipe! I was nervous about using the coconut sugar (because it smelled funny) so I ended up using a few tablespoons of cane sugar. Do you have any suggestions other than the coconut sugar? Aside from that, this was super delicious, easy to make, and my whole family enjoyed it. Nobody knew it was GF & vegan! So cool!
Rachel says
Hi Terrie. I’m so glad you enjoyed it! Coconut sugar is my go-to granulated sweetener of choice for Paleo/refined sugar free baked goods. There’s not a great substitute that I’ve found, but it just provides a slight sweetness comparable to brown sugar, and doesn’t leave any weird smells.
Rita says
Hi love
I made the tart, but had an issue, it absolutely doenst look like the picture. It all mush up together and doesn’t look like a crumble-as the picture- .. i did follow the recipe as is, what could have i done wrong – fyi, flavor is good
Rachel says
Hi Rita, sorry you had trouble! Was it possible the coconut oil was too soft? If the crumble didn’t seem “crumbly”, you can always add a bit more almond flour to reduce the moisture. Hope this helps!
Rachael says
Hi Rachel,
I’m new to your blog and I must say I’m loving it. I made your strawberry fudge and mini raspberry tarts and the weekend and I must say with great success. (I’m not a great baker) I’ve noticed in quite a few recipes you use almond flour. Can this be ever substituted for Coconut flour? I can’t eat almonds. I appreciate the taste will be different but will it hold the same?
Many thanks,
Rachael
Rachel says
Hi Rachael, thanks for asking, because actually, coconut flour is super unique in that it’s WAY more absorbent than most flours – about 3x more absorbent than almond flour. To sub coconut flour for almond flour, you’ll usually use about 1/3 of the amount. It won’t work in all recipes though!
Donna Peters says
Absolutely delicious! And, I agree with the former comments about the crust. It will be my go to crust from now on. I didn’t have a tart plate so I just used a pie plate and it came out fine. Pinned this recipe!
★★★★★
Rachel says
Thanks so much for the love, Donna! So glad you’re loving it.
Romy Lopez says
Hi, it looks lovely, I tired it ot but the crust and crumb did not “crunch”. It’s too moist for a tart.
Could it be too much oil?
I must try it again! love the flavors
Thanks,
Romy
Rachel says
Hi Romy, could be that or if you used frozen fruit, that would’ve made things too wet. You can try baking the crust for 10 minutes before adding the filling and crumble topping for a crisper crust, too!
Ashleigh says
I’ve made this recipe SO many times and love it. I wanted to see if you think it would taste any good with blood plums instead of raspberries? I’ve got quite a few at the moment as they’re now in season in Australia. If not, I’ve got frozen raspberries that I may defrost and use after pre-baking the tart. Thank you for such a beautiful recipe!
Rachel says
Hi Ashleigh, I’ve never tried that type of plum before so I can’t say for sure, but I don’t see why it wouldn’t work!