No-bake vegan strawberry tart recipe
This dairy-free strawberry tart recipe is the perfect vegan dessert for entertaining friends and family. Cashews, oats and dates are blitzed into an easy no-bake tart crust, then topped with a rich coconut and strawberry cream filling for a pretty pink pud.
See method- Serves 8
- 15 mins to prepare, plus soaking and chilling
- 301 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
For the base
- 100g cashews
- 100g oats
- 50g dates, pitted
- 1 tbsp coconut oil
For the filling
- 150g cashews, soaked in water for 30 mins
- 3 tbsp strawberry jam
- 300g strawberries
- 100ml chilled coconut cream
Each serving contains
- Energy
- 1255kJ 301.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 0.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 23.4gProtein 7.4gFibre 3.0g
Method
- Put all the ingredients for the base, plus 2 tbsp water, in a food processor and blitz to a dough. Press the mix into a 23cm fluted tart tin, using your fingers or the base of a glass to spread into an even layer across the base and up the sides of the tin. Chill in the fridge while you make the filling.
- Drain the soaked cashews and tip into the food processor with half the jam. Hull 200g of the strawberries and add to the processor. Blitz until smooth and fully combined. Add the coconut cream and blitz again until really thick and smooth.
- Spoon the mix into the tart case and spread it level. Chill in the fridge for at least 2 hrs or until ready to serve. Remove from the tin and decorate with a swirl of the remaining jam (loosened with a little water if very thick) and the remaining fresh strawberries.
- See more Vegan recipes
