Red, White & Blueberry Tart
on Jul 02, 2025
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Sweet, no-bake Red, White & Blueberry Tart! This easy, healthy dessert is naturally sweetened and gluten-free.

What Makes This Recipe Great
Looking for a show-stopping dessert that’s as good for you as it tastes? Our Red, White, & Blueberry Tart is a vibrant, naturally sweet treat perfect for summer gatherings, patriotic holidays, or just a healthy indulgence! This recipe is packed with wholesome ingredients and can easily be made nut-free and coconut-free to accommodate various dietary needs
Ingredient Information

- Medjool Dates
- Almond Flour
- Shredded Coconut– Provides healthy fats, fiber, and important minerals like manganese and copper
- Vanilla– measure with the heart!
- Coconut Oil– refined or unrefined will work in this recipe.
- Maple Syrup– A natural sweetener with some beneficial minerals, used sparingly to enhance the overall sweetness.
- Salt
- Banana
- Strawberry– Loaded with vitamin C, antioxidants, and fiber
- Full Fat Coconut Milk– love that it provides a rich, creamy texture without dairy
- White Chocolate Chips
Step By Step
- In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup 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.
- 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!

Pro Tip
- Adaptable for All:
- Nut-Free? No problem! We’ve provided an easy substitution using a combination of coconut flour and flaxseed meal for the crust.
- Coconut-Free? You got it! Flaxseed meal can step in for the shredded coconut.
Frequently Asked Question
Can this tart be made ahead of time?
Yes, during the long summer days it’s nice to have a sweet that you can store in the freezer till party time. You an either assemble the whole tart and store in the freezer till serving time, or leave the fruit off and arrange them just before serving!!
Summer Heat Means Cool Treats
Pin this image below to make this Red, White & Blueberry Tart later.


Red, White & Blueberry Tart
Ingredients
Crust:
- 4 pitted medjool dates
- 1 cup almond flour
- ½ cup shredded coconut
- 1 teaspoon vanilla
- 1 tablespoon coconut oil, melted and cooled
- 1 tablespoon maple syrup
- Pinch of salt
Filling:
- 4 frozen chopped bananas
- 1 cup frozen strawberries
- ½ cup full fat coconut milk, shaken
- 1 teaspoon vanilla
Toppings:
- Blueberries
- Strawberries
- White chocolate chips
Instructions
Crust:
- In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup and salt.
- Process until dates have broken down and the crust can be pinched together and hold.
- Lightly grease a quarter sheet pan (or 13 x 9 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.
Filling:
- In a food processor combine frozen chopped bananas, frozen strawberries, 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 filling on top of it, spread it out in one smooth layer and add toppings.
- Place back in the freezer for at least 30 minutes until frozen through.
Toppings:
- Place toppings in any way you like!