How long does raw berry vanilla cream tarts [vegan] take to prepare?

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

Can I make raw berry vanilla cream tarts [vegan] without refined sugar?

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

Can I make raw berry vanilla cream tarts [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 berry vanilla cream tarts [vegan] so quick to make?

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

How long does raw berry vanilla cream tarts [vegan] keep?

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

21.1K Views 11 months ago

Raw Berry Vanilla Cream Tarts
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

Order with Instacart Download Our App

10 Dishes You Can Make without Turning on the Oven

Discover more recipes with these ingredients

Coconut Nectar

Raw Berry Vanilla Cream Tarts [Vegan]

Dairy Free

Vegan

These adorable babies are full of fruity goodness, and they had my girlfriends practically fighting over the last bites. You can make this recipe nut-free very easily, or you can leave the nuts in there if you want. It's all up to you! I heart cashews! You can also use... Read More

Ingredients You Need for Raw Berry Vanilla Cream Tarts [Vegan]

For the Crust

1 cup oats, nuts or nut pulp leftover from nut milk
1 1/4 cup dates

For the Berry Cream

1 cup frozen or fresh berries
Water, as needed

For the Vanilla Cream

3/4 cup cashews or 3 frozen bananas
1/2 vanilla bean
1 tablespoon coconut nectar
Water, as needed

Order with Instacart Download Our App

How to Prepare Raw Berry Vanilla Cream Tarts [Vegan]

Make the crust: pulse the oats or nuts into flour in a food processor. Add the dates and process it all until it sticks together. Press into lined tart tins. Put in the fridge for 30 minutes.
Make the cream: for each one, just blend all the ingredients until smooth. Fill your tart crusts with your berry and vanilla creams, and decorate with chia seeds, dried berries, coconut shreds and whatever else you like!

Notes

If you use cashews, you'll have lots of cashew vanilla cream leftover. I ask for 3/4 cup because you need to use at least that much to blend them into a cream in a blender, otherwise you just get cashew crumbs flying around the blades for infinity.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

MeMary says:

July 20, 2014 at 3:35 pm

Hello Emily!
What a deeeeeelicious and simple recipe, it works superduper, so yummy for very hot summer days!
THANK YOU

Comments are closed.

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!