No-Bake Coconut Cashew Cream Berry Tart (Gluten Free, Dairy Free, Vegan, Raw)
Believe it or not, I've never been a "pie" person. My inclination has always been more toward cake. I'm a cake person. And a cookie person. Also ice cream. Hell, I'll take just about anything sweet and decadent (usually a healthy version of it), but pie has not usually been on my list of favorites.
I'm not sure I'd call this Coconut Cashew Cream Berry Tart a pie, but it's definitely pie-like. But despite that fact, I have to say that this is one that I would actively reach for when a sweet craving strikes.
It's decadent, smooth, sweet, and oh-so creamy, but without any dairy or refined sugars! We've landed on a winner with this one, you guys!
The base of the filling in this tart is cashews, which gives it a smooth, creamy texture. The cashews must be soaked, drained, and rinsed before blended in with the rest of the filling ingredients to achieve the proper texture, but this is easy! Just cover in some filtered water for about 2 hours, and you're good to go.
I love that this dessert tastes so indulgent, but has no refined sugar -- dates are the only sweetener in the crust, and just a tablepoon of maple syrup gives the entire filling the perfect amount of sweetness.
I used strawberries and blueberries to top this tart (very patriotic, I know), but I encourage you to get creative and use your favorite fruit or other toppings! I could see a chocolate & peanut butter drizzle being divine on this! Or even slices of banana. Make it your own, and enjoy every bite!
- For the Crust:
- 1 cup walnuts
- 1 cup dates (soaked)
- 2-3 tbsp coconut oil
- 1 cup gluten free oats (I used Bob's Red Mill)
- For the Filling:
- 2 cups soaked cashews
- 1 tbsp maple syrup
- 2 tsp lemon juice
- 1/2 cup dried unsweetened coconut
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- Optional but encouraged: berries of your choosing to top the tart
- To make the crust: In a food processor, add all crust ingredients and pulse until mixed together and crumbly, but not totally smooth.
- In a shallow 8" or 9" pie dish, press the crust mixture evenly into the dish so that it lines the entire bottom and up onto the sides.
- Refrigerate for at least 10 minutes to harden a bit before adding the filling.
- To make the filling: In a food processor, add all filling ingredients and pulse on high until very smooth and completely combined.
- Add the filling to the top of the cooled/"hardened" crust, and spread out evenly.
- Refrigerate until ready to serve.
- Top the tart with berries of your choice!