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This plant-based dessert by Kelly Mason is a work of art! With nutrient-rich Moringa, nicknamed the "Miracle Leaf," it has a range of bioavailable minerals, vitamins and nutrients such as amino acids, antioxidants, Potassium, Calcium, Selenium and Magnesium. Look inside for the full recipe!

I am obsessed with making plant-based desserts and this has been one of the first tarts that I have created in quite a while. I absolutely fell in love with its sweet and powerful charm.

The sharpness of the raspberries complete the flavor profile of the Moringa perfectly and I love the visual contrast in color with the bright green Moringa and pistachio base and the deep red of the raspberry packed filing.

Raspberries are known for their large amount of antioxidants and the Moringa contains high amounts of many antioxidants & anti-inflammatories, making them the perfect match as this powerhouse nutrient dense beautiful sweet dish....

Raspberry Tart with Moringa & Pistachio Crust

Serve Est. 4 Mini Tarts
Dish Type. Dessert
Vegan. GF
Freezer friendly - 1 Month  



½  cup coconut flour

¼ cup pistachios (crushed)

¼ cup maple syrup

2 tbsp. coconut oil

1½  tbsp. chia seeds

1 tbsp. coconut sugar

2 tbsp. Moringa powder

1 tsp. Vanilla bean extract

1 tsp. lemon juice

Pinch sea salt



Combine the coconut flour, blended pistachios, coconut sugar, Moringa and salt together in a small glass bowl.
Take a separate bowl and mix the chia, maple, coconut oil, vanilla and lemon juice - wait a few minutes for the chia to soak the liquid ingredients.

Add wet ingredients to dry and combine well.

Take four mini tart cases and oil with coconut oil to avoid sticking.

Place around 1½  heaped tbsp. of the base into each tart case and gently press to the mould.

Place into the freezer for around 1-2 hours to set.



¼ cup fresh raspberries

½ cup coconut milk (exclude the liquid water)

¼ cup maple syrup

1½ tsp. agar agar powder

1 tbsp. coconut sugar

2 tbsp. freeze dried raspberry powder

¼ tsp. almond extract

¼ tsp. vanilla bean extract

1 tsp. lemon juice

Pinch sea salt



Take all the ingredients and place into a blender and blend until smooth.

Place the mixture into a sauce pan and bring to the boil then lower the heat to simmer for around 8 minutes.

Remove from the heat and allow to slightly cool then strain through a cheesecloth into a glass mixing bowl / glass pouring jug.

Take the tart bases from the freezer, pour the raspberry filling into each then place back into the freezer for at least 3-4 hours to completely set.



1 tbsp. pistachio (crushed)

1 tsp. freeze dried raspberries (powdered)

1 tsp. coconut sugar

1 tbsp. elderflowers (opt.)

6 fresh raspberries (halved) 



Mix together the pistachio, raspberry powder & coconut sugar to create the "soil."
 Sprinkle the raspberry pistachio soil around the edge of each tart, place 3 halves of fresh raspberry at one "edge" of each and finish by placing gently the elderflowers in and around the soil.

Photos by Kelly Mason


Click here for Kelly's Reishi Infused Wild Rice

Kelly Mason

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine.