How is this tart raw and gluten-free?

The crust is made from raw walnuts, dried apples, and dates, and the entire tart is assembled without baking, making it raw, vegan, and naturally gluten-free.

What gives the crust its texture?

The crust achieves its crumbly texture from a blend of dried apples, raw walnuts, dates, and coconut oil, processed until just combined before pressing into the pan.

How do I get the filling to be creamy?

The filling becomes creamy by food processing fresh rhubarb, strawberries, and dates until smooth, then blending in coconut oil for an additional minute to ensure a rich consistency.

How long does the tart need to chill before serving?

For the best firm texture, this tart requires at least 6 hours of refrigeration after the filling is poured over the crust to allow it to set completely.

How should I store leftover Strawberry Rhubarb Tart?

Store any leftover tart in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended for optimal texture due to the fresh fruit and raw nature.

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Strawberry Rhubarb Tart
[Vegan, Raw, Gluten-Free]

DG By: Dawn Gee

Author Bio

Dawn is passionate about food and the environment. She shows this by growing her own... Read More

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A vibrant slice of raw vegan strawberry rhubarb tart, showcasing its light brown date-nut crust and creamy pink fruit filling, garnished with fresh berries.

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Strawberry Rhubarb Tart [Vegan, Raw, Gluten-Free]

Dairy Free

Vegan

Nothing tastes like summer like strawberries and rhubarb. These tastes instantly bring me back to my childhood when my mother would bake a pie whenever the strawberries came in. This tart has those tastes, only without the sugar and butter. Raw. Vegan, deliciousness.

Ingredients You Need for Strawberry Rhubarb Tart [Vegan, Raw, Gluten-Free]

1 cup dried apples
1 cup raw walnuts
1 1/2 cups pitted dates
1/2 cup coconut oil
3 stalks rhubarb
2 1/2 cups strawberries

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How to Prepare Strawberry Rhubarb Tart [Vegan, Raw, Gluten-Free]

To make the crust:

In a Food Processor, combine the dried apples, walnuts, 1 cup dates, 1/4 cup coconut oil. Blend until crumbly, about 1 minute.
Press onto the bottom of a 9 inch pie pan.

To make the filling:

Food process the rhubarb, strawberries, and remaining dates. Blend until creamy.
Add the remaining coconut oil and process for 1 additional minute.
Pour the filling over the crust and refrigerate for 6 hours.