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+ servings

Gluten Free Raw Fig Tarts

Sandi Gaertner
Easy no-bake gluten free fig tarts
5 from 2 votes
Prep Time 20 mins
Total Time 20 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 4 tarts
Calories 676 kcal


  • For Crust:
  • 1 cup shredded coconut unsweetened
  • 1 cup cashew meal or sub almond meal
  • 2 tablespoons sugar
  • 2 tablespoons coconut flour
  • 3-4 tablespoons butter melted (add 3 and mix. Add one more if needed)
  • For Tart:
  • 3 cups ricotta cheese
  • 1 cup plain yogurt
  • ½ cup raw honey to drizzle on top
  • 1 teaspoon vanilla
  • Toppings like fresh fruit and nuts


  • (For the tart, you can make individual tarts, 6" tarts like I did, or a big tart cake.)
  • In a large bowl, add crust ingredients and mix well.
  • Dough should be crumbly, but stay together if pressed.
  • (You don't want it too wet because the moisture from the filling is very wet and will go into the crust.)
  • In a medium bowl, blend all wet tart ingredients with an electric mixer on medium speed.
  • Spray coconut oil into tart pans to prevent sticking.
  • Take ¼ cup crust mixture (if you are using the 6" tart pans, more or less depending on the size of tarts you make) and pour into tart pan.
  • With the back of a spoon, press crust into all edges.
  • Press bottom firm as well.
  • Repeat for all tart pans.
  • Pour filling into tart crust.
  • Chill for 1 hour.
  • Top with fresh fruit, nuts, and drizzle with honey.


Serving: 1gCalories: 676kcalCarbohydrates: 52gProtein: 26gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 22gCholesterol: 67mgSodium: 482mgFiber: 5gSugar: 29g
Keyword gluten free fig tarts, no-bake fig tarts, raw fig tarts
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