Mini vegan fruit tarts made with a no-bake crust, coconut cream filling, and colorful fresh fruit. This wholesome and delicious 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 vegan 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 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. The creamy filling pairs perfectly with the vegan crust and fresh fruit topping. All ingredients are natural, vegan, and gluten free.
I also made these mini because I just love individual sized desserts, just like my coconut cream chocolate mousse. And if you're looking for more no-bake mini desserts, try these vegan chocolate turtles, chocolate cashews, or dark chocolate peanut butter balls.
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Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Below are specific things to look for when selecting ingredients.
vegan crust:
- Medjool dates - I recommend Medjool dates as they are softer, sweeter, and have a better flavor.
- Almonds - You could use almonds or walnuts, or a combination of the two.
vegan fruit tart filling:
- Coconut cream - I use coconut cream because it's a little thicken than coconut milk, but you can also use coconut milk. Just do NOT use low fat coconut milk. You also want to make sure you use CANNED coconut cream and will need to ensure the can has been refrigerated overnight so the cream can separate from the water.
- Cashews - You will need to soak your cashews overnight so they are soft and can be blended smoothly in with the coconut cream.
- Pure maple syrup - Please don't use fake maple syrup 🙂
fruit topping:
- Fresh fruit of your choosing - For these I used chopped strawberries, chopped kiwi, and blueberries.
Equipment Needed
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. You may need to scrape the sides down a few times between blending. This should take 1-2 minutes.
Step 2: Place your mini tart pans on a baking sheet. Add about ¼ cup "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. You will need to really work with your hands to ensure the dough sticks together when you are forming the crusts.
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 and mixture is smooth. Do not overblend.
Step 5: Evenly scoop and spread 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.
Expert Tips
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 carefully 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 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 fresh for up to 2 days.
FAQs
You can freeze these, but the fruit will become a little mushy once thawed. It's best to freeze without the fruit and then add fruit before serving. 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,
It could be one of two things. One, your food processor wasn't strong enough to blend the cashews fully with the cream. Or two, it's the type of coconut cream you used. Some brands of coconut milk are slightly grainy and won't be as smooth. My favorite is Thai Kitchen.
More Vegan Recipes
Looking for more vegan 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 Well!
-Sara
Vegan Fruit Tarts (no bake)
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Equipment
- 1 food processor (no larger than 8 cups)
- 6 mini fruit tart pans
Ingredients
Ingredients for the Crust
- 8 soft, pitted Medjool dates (this is roughly 1 cup)
- 1 ¼ cups raw almonds
- â…› tsp. fine sea salt
Ingredients for the Filling
- ½ cup cashews
- 1 cup coconut cream (1-2 cans worth)
- 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
Instructions
Day Before
- Chill both cans of coconut cream in fridge overnight (pending how much cream you get from your cans, you'll need anywhere between 1 and 2 cans). This allows the thick 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 to make the filling.
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 (this takes 1-2 minutes of blending). 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. Divide dough between each tart pan (this will be about ¼ cup of "dough" per tart). Using your fingers, push mixture into the bottom and sides of each 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). Ensure mixture is packed down and sticks together in the tart pans.
- 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 this coconut cream to a clean food processor along with the soaked cashews, lemon juice, and syrup. Pulse on high until just blended and smooth (do not over blend).
- Equally divide, and spread, cream filling between the 6 prepared tart crusts. Top each tart with the fresh fruit.
- Refrigerate for a minimum of 2-3 hours before serving.
- Enjoy!
Notes
- 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.
- Â 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.Â
- 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 in the fridge without the fruit topping. Add the fresh fruit before serving.Â
Nutrition
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Candy says
Can you sub another nut in the cream instead of cashew ?
Sara Ecklin says
Hi Candy - Unfortunately, you can't sub a different nut. The soaked cashews act as a thickener and help to make the filling creamy and another nut would have the same result. You could omit the cashews, but then your filing would be more like a "whipped cream" vs. a thicker/custard-like filling. If you'd like to try it that way, I would recommend using powdered sugar as opposed to the pure maple syrup, so that the filling isn't too watery/thin. Please let me know if you try!
Courtney says
I have been wanting to make a vegan recipe like this! So happy to have found this one! Thanks for sharing.
Sara says
You're so welcome! Please let me know what you think if you get a chance to make them.