By Nellie Palmer

These Paleo Cherry Tarts are a perfect, delicious treat for the summer! Gluten-free, grain-free, dairy-free and egg-free!



  • 1 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 4 tbsp ghee
  • 4 tbsp honey
  • 1/4 tsp salt


  • 4 cups pitted cherries
  • 1/2 cup honey
  • 1 1/2 tbsp arrowroot powder
  • 1 tbsp water
  • 1 tbsp lemon juice

For the whipped cream:

  • 1 can full-fat coconut milk chilled in fridge for 24 hours
  • 1 tbsp honey
  • 1 tbsp vanilla


  1. Preheat oven to 350 degrees F.  Add all ingredients for the crust into a food processor and pulse until well combined and it starts to form into a crumbly dough.  Divide the dough evenly in six 4-inch tart pans.  Press dough around evenly in and around sides of pans.  Poke holes in the crust with a fork.  Bake crust for 10 minutes, until slightly golden brown. Remove from oven.
  2. Place pitted cherries in a large saucepan over medium heat and cook for 2-3 minutes.  Add honey and lemon juice and stir for another 2 minutes.  Dissolve arrowroot powder in water and add to cherry mixture.  Cook for 1-2 minutes until it becomes thick, stirring constantly.
  3. Pour filling into tart pans.  Let them cool completely before serving.
  4. For the Whipped Cream (optional):
  5. Place the can of coconut milk in the fridge 24 hours before so that the coconut cream separates to the top.
  6. Remove the lid and scoop out the cream and place in a chilled bowl.
  7. Add honey and vanilla and whisk until it is light and fluffy.
  8. Use immediately and refrigerate leftovers.

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