Vegan Fruit Tarts (no bake)
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.
Servings 6 tartlets
Calories 483kcal
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
- ⅛ 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.
- 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 in the fridge without the fruit topping. Add the fresh fruit before serving.
Nutrition
Calories: 483kcal | Carbohydrates: 44g | Protein: 11g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 45mg | Potassium: 710mg | Fiber: 8g | Sugar: 29g | Vitamin A: 69IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 3mg
