July 12, 2017 · Written by Foodtolive Team

No Bake Apricot Tarts

No Bake Apricot Tarts



  • 1 cup almond or cashew meal
  • 1 cup oat flour
  • 10 dried apricots
  • 1/4 cup unrefined coconut oil, melted
  • 1/4 cup raw almond butter


  • 30 dried apricots
  • 1/4 cup water

Crumble Topping


  1. Begin by prepping the crust. Place 10 dried apricots in a medium-size food processor, and process until finely chopped. Then, add in coconut oil and almond butter and process again. Finally, add in 1 cup of almond meal and 1 cup of oat flour and pulse until combined. You’ll want the mixture to be crumbly instead of doughy. Place mixture into a medium size bowl. Before you make your filling, remove about ½ cup of the crust mixture (for the topping) and set aside.
  2. To make the filling, place about 30 dried apricots into your food processor and process until they are finely chopped. Then, add in about ¼ cup of water and process until the mixture is paste-like and completely combined.
  3. There are many ways to assemble your raw tarts. You can use an 8×8-inch pan, a mini cupcake tin, special tartlet holders, etc.
  4. To assemble, make sure what ever surface you are using is lightly prepped with non-stick cooking spray (or lined with silicon liners). Then, use your fingers to press crust mixture into your surface about ½ inch thick.
  5. Spoon in apricot mixture, and use your spoon to press firmly on top of crust (1/2-inch thick).
  6. Finally, prep crumble topping by adding about 1 tablespoon of your favorite sugar (I used coconut sugar). Sprinkle on crumble topping and lightly press into apricot mixture.
  7. Place tarts into freezer for about an hour or the refrigerator for about 3 hours in order to firm up!

Enjoy it!

Recipe source: http://fitfoodiefinds.com