Another vegan no-bake dessert adventure!

This is the best vegan, raw creation I’ve pulled off since the 5 ingredient date squares. Now by pulled off, I mean replicated, as in the recipe is from thisrawsomeveganlife. But I consider following a recipe and ending up with something that resembles my original intent a cause for celebration. Maybe to be consumed at a 4th of July party? Looks the part to  me!

My beautiful strawberry tart; a visual and gastronomic delight.

I know it looks fancy, but this baby is easy as pie, if you will.


For the crust:

1/2 cup walnuts

1/2 cup almonds

1/2 cup dates

1/2 tsp salt

2 Tbsp chia seeds

2 Tbsp flax seeds

For the cashew cream:

1 cup cashews (soaked if you have the required foresight)

1/4 cup soy or other nut milk

3 Tbsp honey or sweetener of choice

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger powder

seeds from 1/2 vanilla pod

2 Tbsp melted coconut oil


For the crust:

Process the nuts until they are crumb-sized, and then add the dates, seeds, and salt. Process until your mixture becomes sticky, and add more dates (or raisins) if you aren’t getting enough stick. Once you’ve got a good, sticky consistency, press the mixture into one large pie/tart pan, or several smaller tins. Refrigerate.

For the filling:

Process the cashews until very smooth, and then add the rest of the ingredients. Process until all of it is incorporated into the cashew cream. Spoon into your tart(s) crust and refrigerate.

Cut up your fruits of choice to decorate your tart when you are ready to serve.


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