Simple No-Bake Strawberries ‘N’ Cream Tarts made with 5-ingredients complete with a date nut crust, coconut cream filling, and fresh berries.
Happy Memorial Day weekend, friends!
I’m so excited to spend this weekend in town with friends and family, and maybe checking out the pool.
You’ve probably seen dozens of colorful fruity creations all over social media lately, looking so fancy and fresh.
Tarts are supposed to be fancy, right?
What if I told you tarts could be both fancy and incredibly easy to make?
These No-Bake Strawberries ‘N’ Cream Tarts come together in less than 30 minutes without turning on your oven.
What You Need to Make the Crust
So let’s do the 5-ingredient breakdown, shall we?
We’ve got the crust, which is simply almonds and dates.
It reminds me of a Lara Bar because it’s dense and sweet and chewy.
I love that it’s just two ingredients!
If you don’t have almonds, use any nuts in their place.
What Equipment You Need
I ran into a bit of an obstacle when I realized that I didn’t have tart pan, so I ended up using a muffin tin and to form mini-tart shells.
If you have a tart pan or even a pie pan, you can press the crust mixture into that to form a circular pizza-like tart, or use a muffin tin like me.
Alternatively, if you don’t have any equipment, fear not, friends!
They might not look as pretty, but I have absolute faith that you can form these shells with your hands.
Either method you choose, you need to use your fingers to shape the shell so that the sides are higher with a dip in the center for the condiments.
What You Need for the Coconut Cream
The next two ingredients are for the coconut cream.
Honestly this is the hardest part of this easy recipe right here.
Coconut cream takes a bit of whipping into submission (pun totally intended), but if you follow some simple steps you will have a fluffy whip in no time!
I followed the Oh She Glows step by step tutorial and after a few trials I had the perfect white fluff that any dessert would be proud to wear.
The coconut cream comes from canned coconut milk with the addition of maple syrup for a touch of sweetness.
My favorite brand of coconut cream is this brand because there is no guar gum thickeners in the ingredients, which is hard to come by in the coconut milk world!
Alternative to Coconut Cream
If you started making these and realized that, darn, you don’t have a chilled can of coconut milk to use;
OR-
If you’re just in in a hurry to entertain and need raw tarts and need them NOW, I have some easy solutions.
The brand from the link above sells coconut cream that can be mixed with maple syrup on the spot for a similar taste.
You can also top your tarts with your favorite almond or coconut based yogurt instead!
What You Need for the Strawberry Topping
The last ingredient in the breakdown is, duh, strawberries.
Slice ’em up and throw them on top, or, for a sweeter option, heat them on the stovetop with a drizzle of maple syrup until they get all soft and syrupy.
Yum.
How to Serve Strawberries ‘N’ Cream Tarts
So there you have it, friends, the anatomy of a raw strawberries ‘n’ cream tart.
They’re ideal for spring and summer entertaining and would look perfect for your Memorial Day spread!
I don’t know about you, but I fully intend to eat mine pool-side this weekend.
I recommend storing your coconut cream, tart crust, and sliced strawberries separately in the fridge and assembling right before serving for the freshest taste and appearance.
More Vegan Tarts
I Want to Hear From You
If you make this No-Bake Strawberries ‘N’ Cream Tarts recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
No-Bake Strawberries ‘N’ Cream Tarts
- Total Time: 30 mins
- Yield: 12 tarts
- Diet: Vegan
Description
Simple No-Bake Strawberries ‘N’ Cream Tarts made with 5-ingredients complete with a date nut crust, coconut cream filling, and fresh berries.
Ingredients
- 1 cup raw almonds
- 1 cup dates, pitted
- 1 full fat can coconut cream, chilled overnight
- 1–2 TBSP maple syrup
- sliced strawberries
- fresh mint leaves (optional)
- hemp hearts (optional)
Instructions
- To make the tart crusts, pulse the almonds into flour in a food processor.
- Add the dates and process until they stick together.
- Press 2-3 TBSP of mixture into the bottom of a muffin tin lined with parchment paper (to avoid sticking) to mold your tart shape.
- To make the coconut cream, chill the can of coconut milk in the fridge for at least 24 hours.
- After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use.
- Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in maple syrup to taste. Return whipped cream to fridge until ready to use.
- Heat the strawberries slices over the stovetop at low heat with a drizzle of maple syrup. Allow them to cool slightly.
- Store coconut cream, tart crusts, and and sliced strawberry mixture in the fridge until ready to serve. They will keep in the fridge in a sealed container for up to 1 week.
- To assemble the tarts, spread chilled coconut cream onto each tart and top with heated strawberry slices and optional fresh mint and hemp hearts. Serve immediately and return all leftovers to the fridge.
Notes
Before beginning the recipe, ensure you have a can of chilled coconut milk in the fridge for at least 24 hours to make the coconut whip, or, alternatively, top with ready made coconut cream or almond milk yogurt.
For the Coconut Cream, I followed the Oh She Glows tutorial!
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
[…] These delicious easy-to-make bite sized tarts are made with our Let’s… Do Organic® Heavy Coconut Cream by Lauren of Flora & Vino. […]