Mini Strawberry Tarts with Coconut Cream

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A plate with mini strawberry tarts with cashew and coconut cream | The Radiant Root

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If you’re looking for a treat that is easy to make without baking, check out this no-bake mini strawberry tarts recipe. It is also gluten- and dairy-free for anyone with sensitivities to these foods. This is also is a great dessert for anyone who is vegan.

It features coconut cream with fresh strawberries and kiwis for a sweet treat without any added sugar.

Mini Strawberry Heart Tarts with Coconut cream ingredients in small bowls on a wooden table: Strawberries, kiwis, raisins, dates, and coconut cream | The Radiant Root

Equipment Used In This Recipe*

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A plate with mini strawberry tarts with cashew and coconut cream | The Radiant Root

Mini Strawberry Tarts (No Bake)

Print Recipe
A tasty treat you can make for your sweet without any baking involved
Course Dessert
Cuisine dairy-free, gluten-free, no added sugar, sugar free, vegan, vegetarian
Keyword 30 minute meal, antioxidants, fruit, no added sugar, vegetables
Prep Time 10 mins
Cook Time 20 mins
Servings 4
Calories 394

Ingredients

Tart Crust Ingredients

  • 1 cup pitted Medjool dates
  • 1 cup raisins (no added sugar)

Tart Filling Ingredients

  • 2 cup  strawberries de-stemmed and cut into small pieces
  • 1 kiwi peeled and cut into small pieces
  • 1 cup coconut cream

Instructions

Tart Crust Instructions

  • Take a muffin pan, line 4 muffin slots with parchment paper or silicone muffin cups, and set aside.
  • In a food processor blend the dates and rasins until they care blended into a big clump.
  • Take the date and raisin mixture and separte into 4 pieces.
  • Take one of the raisin/date mixtures and press it into one of the slots in the muffin tin. Continue until you have the all the date/raisin mixture pressed into 4 spots.
  • Place the 4 crusts into the freezer for 30 minutes.
  • Once the crusts have hardened take them out of the muffin tin and set on a plate.
  • Fill the tart crust with coconut cream. Top with a layer of fruit and then cover them with coconut cream. Continue until the tart is filled to the top.
  • Place the filled tarts back in the freezer for 30 minutes and then serve.

Notes

If you do not like coconut or have an allergy to this food you can substitute whipped cream or another non-dairy creamer.

More Dessert Recipes

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  1. Pingback: 21 Vegan Mother's Day Recipe Ideas - Melissa Traub

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