This Vegan Strawberry Tart is incredibly creamy, naturally sweet and easy to make, no baking required. The crunchy almond crust is filled with a strawberry, coconut cream and avocado filling that chills up to perfection. It’s an impressive vegan, paleo dessert you’ll enjoy all summer long!
Heathy tarts are one of my most favorite desserts. The velvety texture of the sweet filling is so satisfying.
I tested batch after batch of my Vegan Strawberry Tart until the final result matched the high expectations I had in my head. For a while, I didn’t think I could ever come up with a version that I’d be proud to share with you. But last week, I finally did it: I perfected a strawberry coconut tart that I absolutely love. It tastes great and is healthy to eat!
When you see this dessert you may think that it’s way too hard to make but it’s much easier than you think.
Start With The Crust
Even though the cake is no bake, I do use toasted almonds and coconuts in the crust. I think they taste better toasted!
You can buy dry roasted, salted almonds. But if you already have raw almonds, just toast them in the oven and add a little salt. The salt balances out the sweetness of the dates.
The coconut flakes are toasted in the oven for 5 minutes. You can skip this step but I like the toasted flavor better.
Place the dates in the food processor and pulse a few times to roughly chop up the pieces. Then, process until the pulverized dates form a sticky ball that comes together against the side of the work bowl.
Add the almonds and coconut and pulse until everything is the size of rice grains. The dough should stick when pressed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
Add the crust to an 8″ tart pan and use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly and get a good edge on the side.
Making the Filling
The creaminess of this tart is derived from a combination of coconut cream, coconut oil, and avocado. Fresh strawberries give it a sweet taste.
I add a tablespoon of raw beet to give it a beautiful pink color, but if you don’t care about your tart ending up a duller shade of tan, you can leave it out. It will still taste fantastic. You can always serve it at the end of your dinner with the lights turned down so low that no one can make out the color of the dessert.
For the filling take out your blender. I’m sorry you will have to dirty two different kitchen appliances for this recipe, but trust me, it’s worth it. Add the liquified coconut oil, coconut milk, avocado, strawberries, maple syrup, vanilla and beet. Blend until smooth and thick.
Pour into the prepared tart pan, smooth over the top. Let it chill for about 2 hours before you decorate it with fresh strawberries.
Making it pretty isn’t hard. Starting on the outside and working your way to the center, place the sliced strawberries in an overlapping circular pattern until the entire tart is covered.
For extra credit, brush the strawberries with a glaze made from strawberry preserves and water. This step is optional. The tart is beautiful even without the glaze. 
Chill for 10 minutes, pop the side away from the bottom and serve.
Store in the refrigerator for up to 3 days. The flavor and texture are best if you take it out of the refrigerator for 15-30 minutes before serving.
The tart can be frozen without the strawberry topping for up to 1 month.
The taste of this tart is sensational. It has a naturally sweet creamy taste and crunchy almond crust. Enjoy out on your deck watching the sunset with your friends and family.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ―
If you like this recipe try these other no bake desserts:
Bittersweet Chocolate Tart
Paleo Red Velvet Cheesecake
Mind Blowing Vegan Lime Coconut Cheesecake
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Vegan Strawberry Tart
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
This Vegan Strawberry Tart is incredibly creamy, naturally sweet and easy to make, no baking required.
Ingredients
Almond Coconut Crust
- 2/3 cup (100 grams) dry roasted and salted whole almonds*
- 2/3 cup (25 grams) unsweetened coconut flakes, toasted at 350°F for 5 minutes or until browned
- 1/2 cup (125 grams) packed pitted Medjool dates, coarsely chopped
Filling
- 1/2 cup (112 grams) refined organic coconut oil, gently melted
- 1 can (5.4 oz) coconut cream or 2/3 cup top cream from canned full fat coconut milk
- 1/2 cup (98 grams) coarsely chopped fresh strawberries*
- 4 tablespoons (73 grams) maple syrup
- 1/2 teaspoon vanilla extract
- ¼ cup (50 grams) mashed ripe avocado
- 1 tablespoon (8 grams) chopped fresh beet
Topping
- 4–5 medium/large strawberries, hulled and sliced 1/4” thick
- 2 tablespoons strawberry or raspberry seedless preserves
- 2 teaspoons water
Instructions
Almond Coconut Crust
- Toast coconut and if necessary almonds (see notes).
- Place the dates in the food processor and pulse a few times to roughly chop up the pieces.
- Then, process until the pulverized dates form a sticky ball that sticks against the side of the work bowl.
- Add the dry roasted/salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
- Grease the bottom of an 8″ tart pan with a little coconut oil. Add the crust to the greased pan and use your fingers to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup and piece of parchment to flatten the bottom evenly. (see photo)
Filling
- Heat coconut oil on low until melted.
- In a blender, blend the coconut oil, coconut cream, strawberries, maple syrup, vanilla, avocado and beet until thick and creamy.
- Pour the filling into the prepared tart pan. Smooth over the top. Chill for 2 hours.
Topping
- Starting on the outside and working your way to the center, place the strawberries in an overlapping circular pattern until the entire tart is covered.
- In a small pan mix together preserves and 2 teaspoons water. Heat on low until warmed and soft, about 1 minute.
- Using a brush, brush over tart and refrigerate 10 minutes.
Pop the side away from the bottom and serve.
Store in the refrigerator for up to 3 days. The flavor and texture are best if you take it out of the refrigerator for 15-30 minutes before serving.
Notes
If using raw almonds toast in 350 degree oven for 15 minutes and sprinkle with a pinch of salt.
Chopping the strawberries is for measuring, if you weigh the strawberries you don’t have to chop them.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Vegan, Paleo, No Bake, Naturally Sweetened
