Paleo Coconut and Orange Creamsicle Tart

Holidays are stressful enough without adding fussy baking projects to your to do list – may I suggest you ditch your oven this Easter Sunday in lieu of this Paleo Coconut and Orange Creamsicle Tart that works its magic in your freezer and requires almost zero effort from you?!

{{ The recipe and post for this Paleo Coconut and Orange Creamsicle Tart was made in partnership with Pamela’s Products. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

A white tart with fluted edges topped with sliced, pink, Cara Cara oranges, blackberries, and a sprinkle of yellow bee pollen.

I am one of those people that loves to put in a little extra elbow grease on holiday meals!

I bake more, decorate the table, and I break out the fine china too which inevitably means I am also signing up for hand washing the dishes when we are done.

I can’t even begin to tell you how many holidays I’ve taken on too much and tried to make everything too perfect. My intentions are always good, but inevitably I wind up completely exhausted, with aching feet, and no real memories of the holiday other than how much time I spent in the kitchen. Not this year!

A white tart topped with slices of orange and blackberries is on top of a metal serving plate on a yellow and white linen napkin. There us a bag of Pamela's Almond Flour next to the tart.

My friend, it’s 2019, and I’ve decided that this year, I’m going to let my freezer do the heavy lifting when it comes to dessert!!

Well, if you want to get technical I’m putting my food processor AND the freezer to work. Basically, if you can measure and pour ingredients you can make this Creamsicle Tart because all of the hard work is done by the blades of the processor. I suggest making the tart 2-3 days before your Easter feast, that way it can just be hanging out in the freezer, waiting on you to add some fresh fruit to the top before it’s served.

A white tart topped with slices of orange and blackberries with a sprinkle of bee pollen.

This Paleo Coconut and Orange Creamsicle Tart is the dessert of your Easter dreams!

Every single bite is rich, creamy, and infused with orange creamsicle flavor. No one will know that you took the easy way out on the prep, I promise!

Looking for more no-bake desserts for your holiday feast? Here are a few of our favorites!

If you’ve made this Paleo Coconut and Orange Creamsicle Tart or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious recipes! Be sure to post your creations and tag them @thismessisours #thismessisours so we can see what you are cooking. 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white tart topped with fresh sliced oranges and blackberries sits on a black metal tray over a white and yellow linen napkin.

Paleo Coconut and Orange Creamsicle Tart

  • Author: This Mess Is Ours
  • Prep Time: 28 min
  • Total Time: 28 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert


This tart is delicious with sliced oranges and blackberries, but it would also be great with sliced strawberries or raspberries too!



For the crust:

Coconut oil or spray for greasing the pan

1/2 cup almond flour, I use this one.

1/4 cup raw cashews

1/4 cup raw pecan halves

1 cup desiccated/shredded unsweetened coconut

2 tablespoons melted coconut oil

1 tablespoon orange blossom honey

1 tablespoon vanilla bean paste or vanilla extract

1/2 teaspoon coarse kosher salt

For the filling:

1 cup raw cashews, soak overnight or for 30 minutes in boiling water, drained and rinsed

1 cup full fat coconut milk

1/2 cup melted coconut oil

1/4 cup orange blossom honey

zest of 1 large Cara Cara orange or 2 small

For the topping:

2 Cara Cara oranges, peel and pith removed, sliced into thin rounds

1/41/2 cup fresh blackberries

1 teaspoon bee pollen, optional


To make the crust:

Lightly spray a 11x7x1-inch tart pan that has a removable base with coconut oil, set aside.

Place the Pamela’s Almond Flour , cashews, pecans, coconut, coconut oil, honey, vanilla bean paste, and salt into the bowl of a food processor fitted with the “S” blade. Process until there are no large bits remaining and the ingredients have started to clump together. Gently press the mixture into the bottom of the prepared tart pan. Refrigerate for 20 minutes.

To make the filling:

Wipe out the bowl of the food processor. Place the soaked and rinsed cashews, coconut milk, coconut oil, honey, and orange zest into the bowl and process for 3-4 minutes until creamy and smooth. Pour the filling over the crust, smooth the top, and transfer to the freezer to freeze until set, about 4 hours.

To serve:

10 minutes before you are ready to serve remove the tart from the freezer. Gently remove the sides of the pan, exposing the sides of the tart. Decorate the top of the tart with sliced oranges, blackberries, and a sprinkle of bee pollen. Slice with a very sharp knife and serve immediately. Freeze any leftovers. The fruit topping will freeze as well, but frozen oranges and berries have a great icy crunch and they’re totally delicious!

Keywords: Paleo, tart

Recipe Card powered byTasty Recipes

Leave A Comment

Your email address will not be published.

Recipe rating