Pistachio, Rose and Coconut Tart


A few weeks ago, I prepared this incredible Pistachio, Rose and Coconut Tart for a pop-up yoga brunch I co-hosted, and it was received with so much love and enthusiasm that I just had to share it with you all here. Though free of refined sugar, dairy, and gluten (what most people deem "the good stuff"), it's quite possibly the most delicious dessert I have ever tasted. Creamy and decadent, yet light and bright in flavor, with floral notes and an undeniably whimsical feel. It's also surprisingly easy to assemble, requiring no bake time, and satisfies even the sweetest tooth (in an exceptionally wholesome way, I may add).

I, however, cannot take any credit for this dreamy recipe's inception. Kudos and much gratitude to the wildly-inspiring Alison Wu for dreaming up this swoony creation, and to my sweet and talented friend Allison Walton for her intuitive adjustments to the original recipe (just when you thought it couldn't get any better) and blessing to recreate and share this little slice of heaven. 

Because it's so simple to throw together and keeps incredibly well in the freezer for prolonged periods, this tart makes a carefree yet impressive dessert to keep on hand for whatever impromptu summer gatherings may be in your future. I, for one, find it a delightful and nourishing afternoon and post-dinner snack, and have made it a habit to reach for a small slice daily. With it's medley of healing, harmonizing, and mood-boosting ingredients, it's a true treat for the body, mind, and sol


Makes a 10" round tart | Recipe adapted from Allison's Rosewater Pistachio & Schisandra Tart

Ingredients: Pistachio Crust

  • 1 cup shelled pistachios, unsalted (and raw, if you can find them)
  • 6 medjool dates
  • 2 tbsp unrefined coconut oil
  • 1 cup almond meal
  • 1/4 cup shredded coconut, unsweetened

Ingredients: Coconut Filling

  • 1 cup cashews, soaked for at least 30 minutes
  • 1 BPA-free can full-fat coconut milk
  • 2 tbsp raw unfiltered honey
  • 1 tbsp unrefined coconut oil
  • 2 large spoonfuls of tocos
  • 5-6 tsp culinary rosewater
  • 1 tsp vanilla extract
  • 2 tsp fresh-squeezed lemon juice
  • Dash of pink himalayan salt

To Garnish:

  • Dried rose petals
  • Dried lavender 
  • Crushed pistachios 

TO MAKE | In a food processor, process your pistachios into a course powder. Add in coconut oil and 3 of the dates, and continue blending until well combined. Add in the remaining dates, almond meal, and shredded coconut, and process until a well combined dough-like mixture forms.

In a 10" round tart pan, use your hands to firmly press in the mixture. The entire bottom of the pan should be evenly lined. Place the pan into the freezer to chill as you assemble the filling.

Using a high-speed blender, combine the drained cashews with the remaining filling ingredients. Blend until smooth and creamy. 

Gently pour the filling into the tart pan, and spread evenly with a spoon. If desired, garnish with dried flowers and crushed pistachios. Allow tart to set for 1-2 hours in the freezer before serving. 

If storing for more than a few hours, be sure to wrap and cover the tart. If kept in the freezer, it will keep for quite a while. If frozen, just be sure to allow 30 minutes for tart to thaw at room temperature before serving.