Raw Vegan Mixed Nut Caramel Tart to LIVE for!!!

I always love the challenge of new and heavenly ingredients to inspire raw vegan delights. This most recent recipe is a result of playing with some of the most top of the line raw ingredients made available through Divine Organics.

My center piece in the following recipe is Divine Organics “Pili Nut Butter”. It is made from stone ground pili nuts, a bit of coconut sugar and a dash of Himalayan crystal salt.

Pili Nut Butter

One warning; the pili nut butter, is SO super decadent, and delicious that it may be hard to save the jar for your tart. My suggestion; ORDER TWO JARS, trust me – you will be very glad you did (I don’t get any commissions on your orders, so trust me – it is just that good)!!!!

Mixed Nut Caramel Tart with Pili Nut Butter

The recipe turned into an elegant, raw vegan mixed nut caramel tart with a pili nut butter topping. This tart is without comparison the most luscious. mouth watering dessert experience (even in the cooked food world, if you ask me)!

Mixed Nut Caramel Tart with Pili Nut Butter

Beware that this is more of a confection, than a light tart. You’ll want your servings to be dainty bite sized pieces which are perfect for entertaining, mingling, and a party atmosphere. Plus they don’t melt too easily like many raw food desserts do. Although they need to be stored in the fridge or freezer, you will be able to keep them out for a couple of hours if necessary (as long as it isn’t too hot!).

The tarts depicted above are tartlets or miniature tarts. The recipe is for an 10 inch round or 9×13 inch (quarter sized) cake pan.

On to the recipe:

Mixed Nut Caramel Tart with Pili Nut Butter

Mixed Nut Caramel Tart with Pili Nut Butter

Mixed Nut Caramel Tart with Pili Nut Butter

recipe by Chaya-Ryvka Diehl

This recipe calls for quite a few steps. If you have the time and patience read through the recipe, prepare all your nuts in advance and then go onto the recipe. For a much simpler version, just make the crust, fill it with the pili nut butter, top it with your favorite ripe fruit, and drizzle the top with chocolate, honey, coconut nectar or nothing at all, refrigerate to firm the pili nut butter and serve with your favorite raw vegan whipped cream.

¼ sized sheet cake pan (9×13 cake pan)

Grease your pan with a bit of coconut oil and line with plastic wrap or parchment paper. Make sure you have a few inches of overhang for ease when removing your dessert from the pan.

Pili-Mullberry Crust

2 Cup Soaked, Peeled  and Dehydrated Pili Nuts – I soaked in a purified water and sea salt solution, using about 1 tsp. to every 2 cups of water for a minimum of 8 hours, peel and then dry until crisp.

1 Cup Mulberries – powdered first in your food processor with the “s” blade attachment.

½ tsp. Vanilla Powder

⅛ tsp. High Mineral Sea Salt

2 Tbs. Thai Coconut Blossom Sugar 

Process above ingredients until the pili nuts begin releasing some moisture.

Taste the mix and add an extra pinch of salt or vanilla or both if you feel it needs it.

Pulse any added ingredients.

The results should be a crust the easily holds together when you squeeze it, yet still breaks apart with ease and will crumble under a little agitation.

If the crust is still more crumble than you would like add a tsp. of water and repeat.

Once you have a nice texture, crumble the crust evenly over the base of your cake pan and press it down to create an even surface just on the base of the pan.


White Chocolate Mixed Nut Caramel Layer

½ Cup  Mulberries

¼ C. + 2 Tbs. well chopped Cacao Butter

⅓ Cup Thai Coconut Blossom Sugar   

⅛ tsp. High Mineral Sea Salt

1  tsp. Vanilla Powder

3 Tbs. Lucuma Powder

Process all ingredient, scraping down until well combined and somewhat smooth


¼ Cup + 2 Tbs. Mac Nut Butter

Continue processing until well incorporated.

Transfer mixture to bowl, and stir in until well combined:

¼ Cup each Soaked and Dehydrated Almonds, Hazelnuts and Pistachios – all roughly chopped

Spread mixture evenly over your crust.

Top with one or more jars of Pili Nut Butter

Spread evenly and set in the fridge or freezer to firm.

Once the tart is firm you can chop and melt your favorite raw chocolate and use it to drizzle over the top. Or follow my basic Thai Blossom, Extra Dark, Hard Chocolate recipe here.



Leave a Reply