Raw Peach Tart

Peaches! If you follow me on instagram or facebook (if you don’t why not!), for the past couple of weeks I’ve been posting beautiful pictures of vibrantly colored peaches in all their natural glory and deliciousness. If only you could smell these plump and ripe peaches I picked up from the Peach Truck here at the Nashville Farmers Market last week, you would know exactly how I was feeling… pure excitement to create a recipe, bliss from the scent, and a gentle rumbling in my stomach in anticipation for what I chose to first make… a Raw Peach Tart!

Raw Peach Tart | nutritionstripped.com

Peaches can be a tricky fruit to choose from the market or store. Typically you purchase them relatively hard and can allow them to ripen on your countertop or more quickly in a brown paper bag. If you’re lucky, you get peaches that are super juicy, sweet, and begging to be eaten; the other bunch, for the lack of better words, get to see the compost/garbage a little sooner than you’d like. Either way a quick tip for picking peaches (and any fruit) is to use your nose. A fruit is ripe when you can smell the fragrance when holding it up to you nose. I’ve said it before and I’ll say it again, your nose knows! Now let’s talk about this peach tart action we have going on above.

A Raw Peach Tart. Why a raw crust? Why not! It’s perfect for a hot summer day or evening. This raw crust contains seven simple ingredients, seven! Compare that to a store bought pie or tart crust and you’re looking at around twenty ingredients* including hydrogenated oils (eek!), enriched white flours, lard, food dyes (huh?), and preservatives galore! The only preservative used in this recipe is your freezer or refrigerator. Twenty ingredients that your body has to process, digest, and absorb/excrete. I don’t know about you, but I’d rather choose a healthy, raw, easy to digest, fiber rich, nutrient dense, and boosting with flavor crust that doesn’t leave me feeling crummy after eating (ha ha pun intended). Not to mention, this crust has a great balance of carbohydrates, healthy fat, fiber, and protein.

Raw Peach Tart | nutritionstripped.com Pictured// ground cashews, ground walnuts, ground almonds.

Raw Peach Tart | nutritionstripped.com  Pictured// Step, after combining the date and nut mixture in your Vitamix or food processor, this is what the “crust” will look like in a tart form. 

Raw Peach Tart | nutritionstripped.com Pictured// After the “crust” has chilled overnight or in the freezer for 2 hours, this is how you start the circular pattern of slices peaches.

This Raw Peach Tart is perfect for the warmer months when you want a cool treat that’s light and refreshing. When I think of desserts during this time of year in the Nashville heat, my body craves something slightly sweet but also chilled. This recipe satisfies both! It’s also a great dessert to bring to summer BBQ’s with friends, to share something new.

Now by the looks of this tart, you may be thinking it’s going to take you a lot of time and effort. You have half of that equation correct. The only time consuming part of this recipe is allowing the crust to cool for at least two hours in the freezer or overnight in the refrigerator, which allows the crust to become very firm and a lot easier to work with and layer the peaches on top. Decorating this raw tart is where you can let your creativity shine;  you don’t have to decorate in this concentric circle design, you can simply cut the peaches in small cubes, lay the slices flat, etc., whatever floats your boat!

This recipe is also wonderful because it can be made in one large tart pan as pictured above or you can use mini tart pans, check these fun ones out here and here! This tart pan was one I had on hand, but mini tart pans would be perfect for individualizing desserts at a gathering, party, BBQ’s as mentioned above, or special occasions. And who can resist miniature things? I can’t (especially this)!

Raw Peach Tart
Prep time
Total time
Raw Peach Tart, a raw, vegan, and gluten free version of a classic peach tart. Made from minimal ingredients, non processed. Perfect for summer gatherings.
Recipe type: dessert
Serves: 12
  • CRUST//
  • 1 cup dates, pitted
  • 1 cups cashews, raw and ground
  • 1 cup walnuts, raw and ground
  • 1 cup almond, raw and ground
  • 1 tsp. ground cinnamon
  • 1 Tbs. lemon zest
  • ½ tsp. sea salt
  • 3 cups fresh peaches, sliced (about 4 peaches or until your tarts are filled!)
  • 1 juice of lemon
  • local honey drizzle on top (optional, it should be sweet enough!)
  1. CRUST//
  2. Grind all nuts in a nut grinder (coffee grinder that's clean of course) or Vitamix until finely chopped. It's okay to have some chucks!
  3. Combine all the CRUST ingredients into your Vitamix (or high speed blender or food processor) until well combined.
  4. This "dough" will be very sticky (similar to my Almond Coconut Date Balls), but should hold together when pressed in between your fingers. If your mixture is too wet or moist simply add more ground nuts.
  5. If you're using mini tart pans, divide the mixture evenly.
  6. Using your tart pan (10-12in.) or mini tart pans, gently press the Nut/Date dough into the pan and up the sides. Press firmly until a crust is formed.
  7. Chill in the freezer (at least 2 hours) or refrigerator (overnight).
  8. FILLING//
  9. Cut the peaches in half, remove the pit.
  10. Thinly slice the peaches long ways (as shown in the picture), and arrange in a circular pattern or simply lay flat.
  11. Sprinkle with fresh squeezed lemon juice.
  12. Serve immediately or wrap tightly with clear wrap and keep in the refrigerator.
  13. ENJOY!
Note// The sugar contained in this recipe is from all natural occurring sugars, none added nor processed. If you're using mini tart pans, you will probably get 2-3 servings out of a 1 tart tin. You may also simply divide the mixture into 12 "dough balls" and use 1 per serving in a mini tart pan (to help you measure). FREEZING// You may also keep the crust in the freezer until topping it with fresh peaches. Even after you top with fresh peaches, you can still keep this tart fresh by freezing it; just note the peaches will turn slightly brown due to the freezing-thawing process but are still delicious and fresh!
Nutrition Information
Serving size: 1/12 of tart Calories: 260 Fat: 16 Carbohydrates: 24 (net 20) Sugar: 17 Fiber: 4 Protein: 6

Raw Peach Tart | nutritionstripped.com

NOTE// If you have any nut allergies to the ones used in this recipe, simply use seeds instead of the nut that you’re allergic to (for example, sunflower seeds, pumpkin seeds, or any other nut that you’re not allergic to).

Also, I want to thank all of you for your amazing support, comments, emails sharing your story and how this blog has impacted your life (wow), and sharing the word about Nutrition Stripped. It truly warms my heart! I also wanted to point out some minor changes here at Nutrition Stripped. As you can see some photography, font, and minor design changes have been occurring behind the scenes. Notice the RECIPE tab is now a full index for ease of navigating to your favorite recipes (the recipes by categories will still be located at the right side of the page for your convenience. Also, if you gently scroll over any photography on Nutrition Stripped you will see a “PIN IT” icon pop up in the upper left hand corner, this is for you to share or pin to your own boards!

As I mentioned earlier, you can also keep up to date with the latest from myself and recipes from Nutrition Stripped via Instagram, Facebook, and Twitter! The “follow” icons at the top of the header will directly connect you to me! So come on, what are you waiting for? Let’s get connected outside of this space! If you like it, share it :)

With lots of love and gratitude,

Have a peachy day!

xo McKel

*comparison of a widely known refrigerated pie crust dough.

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  1. Alaina says

    Just made up the crust for this tart and its so yummy! I can’t wait to put my local peaches in it later! I’m also adding a whipped coconut “cream” on top. I am so glad I found your blog.

  2. Lillie says

    This is such an amazing recipe! I ran out of peaches near the end so I halved some blueberry’s and used for the Centre. Can’t wait to have this for pudding, I was going to serve with frozen vanilla yogurt for a touch of creaminess ;)

  3. Tracey says

    I am going to make this this coming weekend and am so excited! However a bit nervous, I have never made a tart crust and don’t know how to get it out of the tin in one piece? Can you please instruct me?

    • says

      Great question, one answer: gently! Take your time releasing the tart out of the tin and use one of the tart tins mentioned in the post with a removable bottom. I had no problem getting mine out, best to you! Thanks for stopping by and come back soon :)


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