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This raspberry chocolate chip nice cream tart is the perfect summer treat that is packed with flavor and made with clean ingredients!

Raspberry Chocolate Chip Nice Cream Tart

  • Author: Kelsey




  • 7 pitted medjool dates
  • 1 ¼ cup almond flour
  • ½ cup cacao powder
  • ½ cup shredded coconut
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil, melted and cooled
  • 2 tablespoons water
  • Pinch of salt

Nice Cream:

  • 4 frozen chopped bananas
  • 1 cup frozen raspberries
  • 1/2 cup full fat coconut milk, shaken  
  • 1 teaspoon vanilla


  • Fresh raspberries
  • Mini chocolate chips



  • In a food processor combine dates, almond flour, cacao powder, shredded coconut, vanilla, coconut oil, water and salt.
  • Process until dates have broken down and the crust can be pinched together and hold.  
  • Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.  
  • Place in freezer for at least 10 minutes to harden.

Nice Cream:

  • In a food processor combine frozen chopped bananas, frozen raspberries, coconut milk, and vanilla.
  • Blend until there are no chunks and it is nice and creamy.  
  • Take the crust out of the freezer and add the “nice cream” on top on it, spread it out in one smooth layer and add toppings.  
  • Place back in the freezer for at least 30 minutes until frozen through.
  • Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!


  • To freeze the bananas: slice banana before freezing and freeze them in a single layer on a baking sheet making sure the pieces don’t touch each other.
  • A trick for coconut milk: The full fat coconut milk usually separates a but between the thick cream at the top and the liquid.  If yours does this, Pour it all into a mason jar and microwave for about 30 seconds to a minute then add a lid on the jar and shake it to combine.  Then let it cool to room temperature before adding to the recipe!