Delicious vegan fruit tarts made with a no-bake crust, coconut cream filling, and colorful fresh fruit. This wholesome dessert option is also naturally sweetened and gluten free.
A traditional fruit tart is made with a buttery shortbread crust, creamy custard filling, and lots of fresh fruit. Well... this fruit tart recipe isn't quite "traditional" with its plant-based ingredients, but I promise you it's just as good. Plus, it's better for you and is much easier to make!
In fact, this fruit tart is so simple it doesn't requiring any baking! The crust is made from dates and almonds and the filling is made using coconut cream and cashews, which provides a bright creamy filling that pairs perfectly with the vegan crust and loads of fresh fruit. All ingredients are natural, vegan, and gluten free.
I also made these mini because who doesn't love their own individual sized dessert? And if you're looking for more no-bake bite sized desserts, try these vegan chocolate turtles, chocolate cashews, or dark chocolate peanut butter balls.
A complete list of ingredients and amounts can be found in the recipe card below.
Ingredients for the vegan crust:
- Medjool dates - I recommend Medjool dates as they are softer and have a better flavor.
- Almonds - You could use almonds or walnuts, or a combination of the two.
- Fine sea salt - Adds a little flavor.
Ingredients for the vegan filling:
- Coconut cream - You'll want to use the cream from the top of a can of coconut cream that has been chilled overnight. Chilling overnight ensures that the cream will separate from the water. You could also use the cream from the top of canned coconut milk (full fat, NOT low fat).
- Lemon juice - Adds a little "tartness" to this vegan fruit tart.
- Cashews that have been soaked overnight - Make sure to use soaked cashew so they are soft and will blend in well with the coconut cream.
- Pure maple syrup - Adds just a slight bit of sweetness to the filling.
Ingredients for the fruit topping:
- Fresh fruit of your choosing - For these I used chopped strawberries, chopped kiwi, and blueberries.
For these no-bake fruit tarts you will need the below equipment:
- Good quality food processor: You'll want to use one no bigger than an 8-cup food processor. I've been using an 8-cup processor, but a 4-6 cup would be even better.
- Mini fruit tart pans: You will need 6 of these. I use ones with removable bottoms, but I like to eat the tart straight from the mold, so it really doesn't matter if the bottom is removable or not.
How to Make Vegan Fruit Tarts
Follow the below steps for making these easy no-bake tarts!
Step 1: Add almonds, dates, and salt to your food processor and pulse until blended and mixture sticks together when pinched.
Step 2: Place your mini tart pans on a baking sheet. Add about ¼ cup packed "dough" to each pan. Use your fingers to press the dough/shape the dough into the bottom of each pan, letting some rise up the sides.
Step 3: Then, using your hands, press/pinch the "dough" up the sides of each of the pans to form the edges of the tarts.
Step 4: Add the coconut cream, soaked cashews, lemon juice, and maple syrup to a clean food processor. Pulse on high until cashews are blended.
Step 5: Evenly scoop coconut cream filling into each prepared tart pan.
Step 6: Top each tart with fresh fruit.
💭 Note: Once assembled, these should set in the fridge for a minimum of 2-3 hours before serving. Four or more hours is ideal so that the crust can harden and the coconut cream filling can set.
When forming the crust, try to make the edges about ¼" thick. This will help the tarts to hold their shape if you plan to remove them from the pans.
The crust is pretty fragile, so I recommend serving these/eating these straight from the tart pans. If you do remove from the pan, use a spatula to transfer tarts.
Do not overmix the cashews and the coconut cream. If you do, it will start to curdle and you won't be able to use it (trust me... it happened to me once!)
If you forget to soak your cashews overnight, you can boil some water, remove from heat, add cashews and cover and let sit for 20 minutes.
Make sure your dates are soft and not dried out. If they are dried out, you can quickly soak them in HOT water for 10 minutes to soften them up.
Serving and Storing
Serving: These are best eaten the day you make them. However, they do need to sit in the fridge once made for a minimum of 2-3 hours before serving, so plan accordingly.
When serving, serve right from the fridge. Do not allow to sit at room temperature before serving.
Making ahead: If you'd like to make these the day before, I recommend assembling the crust with the cream filling and storing them in the fridge without the fruit. Then add the fresh fruit right before serving. I do not recommend making more than 24 hours in advance.
Storing: If there are leftovers, they should be stored in the fridge and will stay relatively fresh for up to 2 days.
You can freeze these, but the fruit will become a little mushy once thawed. Thaw frozen tarts in fridge overnight.
Yes, all ingredients in this vegan dessert are naturally gluten free.
Absolutely! You can use whatever combination of fruit you'd like. Other options that would be great include mango, peach or nectarine, raspberries, blueberries,
More Better-For-You Desserts
Looking for more dessert recipes? Try these:
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Healthy!
Vegan Fruit Tarts (no bake)
- 1 food processor (no larger than 8 cups)
- 6 mini fruit tart pans
Ingredients for the Crust
- 1 cup soft Medjool dates (about 10 dates)
- 1 ½ cups almonds
- ⅛ tsp. fine sea salt
Ingredients for the Filling
- ½ cup cashews
- 2 cans coconut cream (full-fat canned coconut milk will also work)
- 1 tbsp. fresh lemon juice
- 1 ½ tbsp. pure maple syrup
Ingredients for Fruit Topping
- ½ cup blueberries
- ½ cup chopped strawberries
- ½ cup chopped kiwi
- Chill both cans of coconut cream in fridge overnight. This will allow the cream to separate from the water.
- Place cashews in a bowl of water and let soak overnight. This allows the cashews to soften up so they can be blended with the coconut cream.
Assembling the Vegan Fruit Tarts
- Add dates, almonds, and salt to a food processor. Pulse on high until ingredients are blended and start to clump together or when mixture sticks together when pinched. If it seems too dry, you can add a teaspoon of water at a time until it sticks together.
- Set your fruit tart pans out on a baking sheet or other item you can easily transfer to the fridge. Fill each tart pan with ¼ cup packed "dough." Using your hands, push mixture into the bottom and sides of pan. End by using your fingers and thumb to press/pinch the "dough" up the sides of each of the pans (see photo in blog post).
- Measure 1 cup of coconut cream by scooping out the top of the coconut cream from the chilled cans (you may have some extra). Add 1 cup coconut cream to a clean food processor along with the soaked cashews, lemon juice, and syrup. Pulse on high until just blended (do not over blend).
- Equally divide cream filling between the 6 prepared tart crusts. Top each tart with fresh fruit.
- Refrigerate for a minimum of 2-3 hours before serving.
- When forming the crust, try to make the edges about ¼" thick. This will help the tarts to hold their shape if you plan to remove them from the pans.
- However, I recommend serving these/eating these straight from the tart pans. If you do remove from the pan, use a spatula to transfer tarts as they are fragile.
- These are best eaten the day you make them. However, they do need to sit in the fridge for a minimum of 2-3 hours before serving, so plan accordingly.
- If you'd like to make ahead, make the crust with the filling and store without the fruit topping. Add the fresh fruit before serving.