Not to state the obvious, but it’s hot. So hot that most of my cooking these days consists of me staring at the oven and then ordering take-out. It’s not that I don’t want to make myself dinner, it’s just that my tiny kitchen threatens to roast me alive any time I even think of turning on the oven.

Unfortunately, my sweet tooth doesn’t seem to register that baking is out of the question. All it wanted for the last three days was pie. Raspberry, cherry, peach – it didn’t matter. Just give me pie! it kept shouting. Give me pie or I will wake you up at 3:30AM with such a craving that you will be forced to mix a spoonful of peanut butter with a spoonful of chocolate sauce in the dark. Alone. While wearing a bathrobe.

Since the aforementioned scenario was embarrassing enough the first time around, I decided that something had to be done to appease my need for sweet. I wasn’t going to be baking, so a traditional crust was out.  I was also battling a nasty head cold, so doing any kind of major prep was impossible. After leafing through some recipes, I finally decided on a raw, vegan fruit tart – it would be fast, easy and full of the sweetness I had been craving.

Vegan Fruit Tart

(This recipe is extremely loose. My sinuses were too blocked to be precise)


  • 1 cup walnuts
  • 1 cup dried, unsweetened coconut flakes
  • 6 medjool dates, pitted
  • A dash of salt
  • Any type of fresh fruit. (I used kiwis and strawberries because they were on sale)
  • Agave syrup
  • Springform cake pan

Put the walnuts, coconut flakes, salt and dates into a food processor and chop them until they’re well combined. Mix your fruit filling in a separate bowl with a healthy dose of the Agave (about a tablespoon). Press half of the walnut “crust” into the bottom of the springform pan, then add fruit, more “crust,” and finally, more fruit. Put the tart in your fridge to set for about an hour. Take it out when you have guests.

Or eat it all by yourself in front of a fan.