How long does raw strawberry and kiwi tart [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw strawberry and kiwi tart [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw strawberry and kiwi tart [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw strawberry and kiwi tart [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw strawberry and kiwi tart [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Strawberry and Kiwi Tart
[Vegan]

JA By: Jessica Meyers Altman

Author Bio

International plant-based and gluten-free recipes made using seasonal ingredients. Jessica is a certified plant-based chef, and... Read More

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Raw Strawberry and Kiwi Tart [Vegan]

In this raw seasonal tart, sweet, and creamy cashew cream sits on a crumbly pecan crust. It's then decorated with fresh strawberries and kiwis to create a dessert that's vibrantly colored and picturesque. Although strawberries and kiwis are a winning combination, you can also decorate these with any kind of... Read More

Ingredients You Need for Raw Strawberry and Kiwi Tart [Vegan]

For the Crust:

2 cups pecans
1 1/2 tablespoons coconut oil, for oil free can sub nut butter
2 tablespoons raw sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt

For the Cream Cheese Layer:

2 cups cashews, soaked overnight and drained
1/4 cup water
2 tablespoon agave nectar
1 teaspoon lemon zest
3 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
A pinch of salt
1 teaspoon vanilla

For the Fruit:

3 1/2 kiwis
A handful of strawberries

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How to Prepare Raw Strawberry and Kiwi Tart [Vegan]

To Make the Crust:

Place all ingredients for the crust into a food processor. Pulse until it comes together. Press the mixture into a tart pan with a removable bottom, or a springform pan.

To Make the Filling:

Place all the cream cheese ingredients, except the water, into a blender. With the blender on low, start to blend gradually, adding water until a thick, cream cheese-like spread forms, and cashews have become creamy.
Spread the filling over the crust. If less cashew cream is desired, use less and save the filling for another use.