Go Back
–+ servings
A plate with mini strawberry tarts with cashew and coconut cream | The Radiant Root

Mini Strawberry Tarts (No Bake)

A tasty treat you can make for your sweet without any baking involved
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: dairy-free, gluten-free, no added sugar, paleo, vegan, vegetarian, whole30
Keyword: 30 minute meal, antioxidants, fruit, no added sugar, vegetables
Servings: 4
Calories: 394kcal

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.

Nutrition

Calories: 394kcal
Tried this recipe?Let us know how it was!