Recipes, Dessert

Raspberry and Coconut Tart

Raspberry and Coconut Tart

My dad grows raspberries at his allotment and to say thank you for giving some to me I baked some treats with them. And this is one of them. We went to a garden party and it was perfect.

Raspberry and Coconut Tart

  • Servings: 12 slices
  • Difficulty: Easy
  • Print

Sweet and coconutty and a perfect treat to share with friends and family in the garden.


  • 125g buckwheat flour
  • 200g ground almonds
  • 5 tbsp coconut oil
  • 3 tbsp coconut sugar
  • 1 tbs vanilla powder
  • 3 tbs maple syrup
  • 150g desiccated coconut
  • 2tbsp chia seeds
  • 6tbsp raspberry jam
  • 400g fresh raspberries


  1. Mix together the chia seeds with 4 tbsp of hot water.
  2. In a food processor mix together the flour, ground almonds, coconut oil, coconut sugar, vanilla powder and maple syrup until it mixes together.
  3. Spoon out 6 tbsp of the mixture and mix with the desiccated coconut.
  4. To the remaining mixture add the chia seeds and mix in the food processor until a dough forms.
  5. Roll out onto a lined baking tray so it fills the tray and is 1cm thick.
  6. Spread over the jam so it is even.
  7. Sprinkle over the coconut mixture.
  8. Bake in the oven for 20 mins until golden.
  9. Remove from the oven, top with the raspberries and the coconut flakes.
  10. Bake for a final 4 minutes and then remove.
  11. Serve warm with ice-cream and enjoy, you deserve it!


  • If you don’t have buckwheat flour use plain flour. I like buckwheat as it has a nutty taste but plain flour works well too. Similarly, if you don’t have coconut oil swap to vegan margarine. The coconut oil adds extra coconut flavour.

Recipe Creator
Name: Zsofia Preddie
Country: United Kingdom
More from Zsofia: Instagram

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