The flavors in these simple tarts blend together so well! They start with a crust made from almonds, coconut, and dates. Then, it's filled with a sweet strawberry cashew cream and finished with a sprinkle of coconut flakes and sliced strawberries for presentation. These little tarts are the perfect sweet for date night or any occasion — not that you need a special reason to eat dessert.

Raw Strawberry Cashew Cream Tart [Vegan, Gluten-Free]

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4 mini tarts or 1 large


For the Crust:

  • 1 cup raw almonds
  • 1/2 cup coconut flakes
  • 2 tablespoons coconut oil
  • 1/2 cup pitted dates
  • 1 tablespoon water
  • 1 teaspoon cinnamon

For the Filling:

  • 2 cups soaked raw cashews
  • 1/3 cup almond milk, plus more if needed
  • 1 teaspoon vanilla paste
  • 2 tablespoons coconut oil
  • 1/3 cup rice malt syrup
  • 2 cups fresh or frozen strawberries


  1. Mix all the base ingredients together in a food processor. Adding more water if necessary.
  2. Press the base in your tart molds with your finger and place in the freezer.
  3. Mix the filling ingredients (rinse and drain soaked cashews) starting with the cashews first on their own.
  4. Add more almond milk or strawberries if needed.
  5. Spoon the filling on top of the crust and place in the freezer to set. Take out 30 minutes before serving. Top with coconut or strawberries.
  6. Keep in the freezer for a few weeks.

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