Mini Strawberry Tarts with Cashew Cream

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

Mini strawberry tarts are a popular treat. The only problem it can be time consuming to make and can have a lot of added sugar.

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. Those who are vegan and can also enjoy this dessert.

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

Equipment Used In This Recipe

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


Tart Crust Ingredients

  • 3/4 cup pitted Medjool dates
  • 1/3 cup raisins (no added sugar)

Tart Filling Ingredients

  • 2 cup  strawberries de-stemmed and cut into slices
  • 2 cup Cashew Cream
  • 4 kiwis peeled and cut into slices
  • 1 cup coconut cream or coconut milk


Tart Crust Instructions

  • Take a muffin pan, line with parchment paper, and set aside.
  • In a food processor blend the dates and rasins until they form a thick paste.
  • Take the date and raisin mixture and separte into 4 pieces.
  • Take one of the raisin/date mixtures and press into on of hte slots in the muffin tin. Continue until all 4 crusts are made.
  • Place the 4 crusts into the refrigerator for 30 minutes.

Tart Filling Instructions

  • Make the cashew cream and set aside.
  • Place 3/4 cup of the sliced fruit place in a medium bowl and mix in the coconut cream until well blended.

Complete Tart Instructions

  • Take the tart crusts out of the fridge.
  • Fill the 4 crusts with the the coconut cream and fruit mixture.
  • Top the tarts with remaining sliced fruit.
  • Place back in the fridge until they ready to be served.
  • When ready to serve peel the crusts out of hte muffin pan, place on plate, and top with cashew cream

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