Raspberry Tart With An Oat Bar Crust {Gluten-Free, Dairy-Free}

By Sara McGlothlin

I have been on a bit of a baking kick. Not only do I love it, but with an almost 11-month old, the mornings can feel a little redundant. I wouldn’t change it for the world, but while my son is eating his breakfast, I bake. It gives this time more of a creative flow, and makes me feel more present, both for myself, and for him.

I have also been coming up with ways to incorporate Gratisfied Oat Bars into my recipes. I always love a good shortcut. They made for a delicious pie crumble topping, and then my mind immediately went to a crust. Mixed with dates and coconut oil in a food processor, they offer the best no-bake crust, for both pies and tarts.

When I was writing my cookbook, I fell in love with baking tarts. Tarts are similar to pies, but uses a specific type of pan. I think the texture is more condensed so the flavor shines through a bit more. I have both a round tart pan, and now a rectangular one as well. No baking required with this recipe, but you will need a food processor and high-speed blender.

What I find to be a positive thing is that this tart is not too sweet. Oat Bars, dates, raspberries, and a touch of maple syrup are all it needs for the sweetness sides of things. Healthy fats from the Oat Bars, cashews, and coconut provides more blood sugar balance, so you could enjoy a slice for breakfast or dessert. The raspberries are also interchangeable, so any berry would do. Spring and summer are the perfect seasons to whip up a dessert such as this one!

Raspberry Tart With An Oat Bar Crust

Naturally sweet, but not overly so, this mostly raw raspberry tart is the perfect sweet treat for spring and summer. No baking required! Feel free to switch up the berries depending on what you are in the mood for. Gluten-free and primarily plant-based.
Prep Time 1 hour 20 minutes
Passive Time 12 hours
Total Time 13 hours 20 minutes
Course Breakfast, Dessert
Servings 10 servings


  • Food processor
  • High-speed Blender
  • Tart pan


For the crust

  • 4 Gratisfied Oat Bars
  • 10 Medjool dates pitted
  • 3 tablespoons melted coconut oil

For the filling

  • 1 1/2 cups raw cashews soaked in boiling water for 1 hour*
  • 1/3 cup coconut cream
  • 1 1/2 cups raspberries fresh or frozen
  • 1/3 cup maple syrup
  • 2 tablespoons oat or almond milk
  • 1/4 cup melted coconut oil


  • Spray a 9×5 rectangular tart pan or a circle tart pan with cooking spray.
  • Make the crust. Place the Oat Bars in a food processor and blend until a crumbly consistency is formed. Add the dates and while blending again, slowly incorporate the melted coconut oil until a dough is formed. Using your hands, press the Oat Bar dough into the bottom of the tart pan until even. Place in the refrigerator until ready to use.
  • Make the filling. To a high speed blender, add the soaked cashews, coconut cream, fresh or frozen raspberries, maple syrup, and oat or almond milk. Blend on high, using the tamper as you need to get everything going and all ingredients are blended together.
  • Add the melted coconut oil and blend again until smooth.
  • Transfer the filling mixture to the tart pan with the crust. Place the tart back into the refrigerator to set, at least 8 to 12 hours, or ideally overnight.


*Prep Tip: You can soak the cashews in water 4 to 6 hours in advance. Place a can of coconut milk in the fridge the night before to yield the coconut cream. 
Storage: Keep tart in an airtight container in the refrigerator for up to 10 days. 
Keyword Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Tree Nut-free

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