Raw Vegan Pineapple Tart with Mixed Seeds Crust (soy-free, gluten-free)

Raw Vegan Pineapple Tart with Mixed Seeds Crust  (soy-free, gluten-free)

Would you like No-bake cake? Either like it or not! But I love it dearly, I like all no-bake cake, dessert. It fits in my lazy lifestyle.

Only need a food processor or powerful blender, like Vitamix. But if you can’t afford one of this  amazing product like me. Don’t worry, be patient! We just need to take a few more minutes and scraping, we still get the ‘closest’ result.

This vegan tart crust is my first experiment to use mixed seeds and rolled oats. Usually, use nuts for the main ingredient are the first consideration on my pie crust. It is my first time to take this challenge. Wish it works well! Also, use the melted coconut oil and sunflower seeds butter to bind everything together. And only need a small amount of maple syrup for the sweetness.

Although you can see this cake without using any nut. But, considerate of the Sunflower seed products are occasionally processed in the same factory as nuts and thus may contain traces of nuts. So, be cautious if you have any allergy to nuts.

The main ingredient of the filling is the pineapple. Katie uses the canned pineapple in this tart. But I prefer the fresh pineapple more than the can one, that soaked in the sugar water for a long time. Blend all the ingredients in a blender until smooth and creamy. That’s all the work! Would you like this easy method? Tell me what you think?

The filling here uses the melted coconut oil and the thick cream of the coconut milk to set the cake. It doesn’t need the agar powder for binding. Because once the coconut oil and coconut milk get cold, they’ll help to set this cake beautifully. 🙂

Have you seen the picture above? It is not smooth enough, right? Yup, it is. But I have no other choices, my old fashion blender can’t work well sadly. 😦  But, I can tell you for sure, the taste is so so delicious!

Raw Vegan Pineapple Tart with Mixed Seeds Crust  (soy-free, gluten-free)

Ingredient:        Make 1×6″ round tart

For the crust:

  • 1/4 cup Mixed pumpkin and sunflower seeds, toasted
  • 3/4 cup Rolled oats,  (use gluten-free oats, if you’re gluten intolerance)
  • 1/8 cup + 1 tsp Virgin coconut oil, melted
  • Pinch of pink sea salt
  • 2 tbsp Maple syrup
  • 1 tbsp Sunflower seeds Butter
  • 1 tbsp Water, if needed

For the Pineapple filling:          recipe from Katie

  • 230g Fresh Pineapple,  (or use 1/2 can pineapple, drained)
  • 1/2 can Full-fat coconut milk, chilled in fridge for overnight to get the thick cream
  • 1/4 tsp Vanilla extract
  • 1 1/2 tbsp Maple syrup
  • 2 tbsp Virgin Coconut oil
  • Pinch of pink sea salt


  1. Put all the crust ingredients except the water into a blender or food processor, process until all come together. Add water if needed.
  2. Press down in a lined tart case. Chill it while you prepare the pineapple filling.
  3. Put all the filling ingredients into the food processor or powerful blender. Blend until smooth or creamy.
  4. Pour over the crust base and transfer to the freezer for 3 to 4 hours until set and firm.



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