What gives the crust its unique texture?

The crust for this tart is made with coconut flour, maple syrup, melted coconut oil, and sesame seeds, which create a crumbly mixture that holds its shape when pressed.

Why do I need to soak the cashews and walnuts?

Soaking the cashews and walnuts for three hours helps to soften them, ensuring a super smooth and creamy texture for the tart filling when blended.

How do I create the swirls with the coffee blend?

After drizzling the coffee blend over the cream filling, use the handle of a wooden spoon to gently stir and create pretty designs and swirls before refrigerating.

Can I use regular lemons instead of Meyer lemons?

While Meyer lemons offer a sweeter, less acidic flavor, you can substitute regular lemons. You might want to adjust the maple syrup or coconut sugar slightly to balance the tartness.

How long does the tart need to set?

For best results, leave the tart in the refrigerator overnight, or if you're in a hurry, you can place it in the freezer for a few hours until it's firm.

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Vanilla Coffee Cream Tart
[Vegan, Gluten-Free]

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

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Vegan Vanilla Coffee Cream Tart with a swirled coffee topping, garnished with whole coffee beans and sesame seeds, ready to serve.

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Vanilla Coffee Cream Tart [Vegan, Gluten-Free]

This tart is a creamy, sweet, surprisingly light, and unsurprisingly delicious recipe. A creamy vanilla filling sits on a sweet maple-coconut crust, topped with a rich coffee drizzle. Although there are a lot of flavors at work, they go together beautifully. This isn't a dessert to be missed.

Ingredients You Need for Vanilla Coffee Cream Tart [Vegan, Gluten-Free]

For the Crust:

1 cup coconut flour
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup sesame seeds, more or less as needed

For the Cream Tart:

2 cups cashews, soaked in water for 3 hours then rinsed
1 cup walnuts, soaked in water for 3 hours then rinsed
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup melted coconut oil
1 tablespoon chunk fresh ginger
1/2 vanilla bean, chopped
3 Meyer lemons, peeled and deseeded
2-3 cups water, as needed

For the Coffee Blend:

3 tablespoons melted coconut oil
1/4 cup finely ground coffee beans
3 tablespoons maple syrup

For the Garnish:

Sesame seeds
Coffee beans
Maple syrup

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How to Prepare Vanilla Coffee Cream Tart [Vegan, Gluten-Free]

To Make the Crust:

Stir together the ingredients. Add a smaller amount of sesame seeds, then add more as needed until you get a crumbly mixture that holds its shape when pressed between a couple fingers. Press into a tart tin and put in the refrigerator.

To Make the Cream Tart:

Blend the ingredients together, adding water as needed, until you get a smooth, creamy mixture that is slightly thicker than yogurt. Spread evenly into your crust.

To Make the Coffee Blend:

Stir all the ingredients together until smooth, then drizzle over the cream filling. Stir around with the handle of a wooden spoon to create pretty designs and swirls. Leave the tart in the fridge overnight, or in the freezer for a few hours. Garnish before serving.