If you're searching for a refreshing and nutritious way to satisfy your sweet tooth, this raw vegan berry tart is the perfect dessert. Simple and only natural ingredients create a delicious sweet pie crust—no flour mixture or sugar. It's topped with an airy, creamy berry mixture that brings out the natural sweetness of seasonal berries. This beautiful tart is light and indulgent, a healthy alternative to traditional fruit tarts, and a great recipe for whenever you want to bring a touch of summer to your table, no matter the weather outside.
I am no stranger to infusing extra nutrients into my desserts. And why not? A good treat can be deliciously sweet and indulgent, satisfying your lovely cravings and still be good for your body. Like my Raw Vegan Mango Mousse or Vegan Coconut Key Lime Cheesecake, this berry tart also contains only good-for-you ingredients. It is supercharged with an energy SuperShot from Sol-ti for depth of flavor and an extra boost of nutrition—found at most grocery stores or easily order their products online and get 15% off with code “NATURALVEGAN”.
For me, it’s not just about enjoying a delicious dessert but also about embracing the process of making it and choosing ingredients that make you happy and healthy with every bite. The simple yet flavorful tart shell made from raw cashews and Medjool dates perfectly complements the creamy berry filling. It's fairly easy to make, and there is no oven involved. The hardest part is waiting for it to set in the freezer before you can dig in. But I promise you, this guilt-free, beautiful, yummy dessert is so worth making.
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Ingredients To Make This Tart Dessert:
You'll need a few things for the crust and the filling, but all the ingredients are wholesome, simple, and easy to find at your local grocery store or online.
- Medjool Dates: I'm using them to add a delicious natural sweetness to the pie crust, and they help create a sticky texture. Get enough to make my Peanut Butter Chocolate Date Bark.
- Raw Cashews: Some are used to form the base of the tart crust and some for the filling. They add creaminess and texture, like in my Raw Vegan Lemon Raspberry Bars.
- Vanilla Bean Powder: A must-have for enhancing the flavor of the crust. It adds a subtle warmth to balance the sweetness of the filling. Vanilla bean powder is made from pure vanilla beans. This is my favorite one to use.
- Sea Salt: A small amount nicely cuts through the sweet flavors.
- Fresh Strawberries: These vibrant summer berries create a fruity filling that's naturally sweet and pairs well with other mixed berries as a topping.
- Coconut Cream and Coconut Butter: Both provide richness and smoothness to the filling without the need for dairy-based products like heavy cream or unsalted butter.
- Maple Syrup: It brings a rich, natural sweetness and is a healthier alternative to refined sugar. It contains antioxidants and minerals like manganese and zinc. Don't forget to use some to make this Pumpkin Spice Infused Maple Syrup.
- Sol-ti ENERGY SuperShot: It gives the filling an extra nutrient boost and depth of flavor. I use the Strawberry Lemon Energy Supershot, which contains antioxidants and pure ingredients that improve cognitive function without any sugar crash. Don't forget to use code “NATURALVEGAN” to get 15% off.
- Lots of fresh Berries of Choice: For the topping, use an assortment of berries, such as fresh raspberries or blueberries, to ensure the fresh fruit tart bursts with flavor and color.
See the recipe card for quantities.
How To Make This Raw Vegan Berry Tart:
It is quite an easy berry tart recipe. You also don't need a rolling pin or a preheated oven. It's one of those no-bake summer desserts that is ready in no time yet looks incredible on any dessert table. Although you can use a pre-made crust, I hope you make it from scratch because it's so much better and super easy to make. The filling makes it one of those fruity desserts you can't get enough of. Let's have a look.
- Prepare the Tart Crust: In a food processor, blend Medjool dates, raw cashews, vanilla bean powder, and sea salt until a raw dough forms. Press this mixture evenly into a tart pan with a removable bottom and place it in the fridge to chill.
- Create the Filling: Blend soaked cashews in a food processor with fresh strawberries, coconut cream, coconut butter, maple syrup, and the Sol-ti ENERGY SuperShot until smooth and creamy.
- Assemble and Chill: Pour the filling into the chilled crust, spreading it evenly with the back of a spoon or spatula. Top it with lots of fresh berries. Let chill for at least 4 hours, ideally overnight, until the filling is firm.
- Serve and Enjoy: Let the berry tart rest at room temperature for about 10 minutes before serving. Slice and serve this raw vegan delight chilled.
Top Tips:
Here are some of my tips for making the best vegan berry tart.
- Serve Cold: This delicious dessert tastes best when chilled, but I suggest taking it out of the freezer for at least 10 minutes and letting it rest at room temperature so you can beautifully slice it without messing up the edges of the tart.
- Soak the Cashews: Soak the cashews in a large bowl overnight or for at least 4 hours to get a silky smooth filling. It's an extra step, but it really makes a huge difference in getting the perfect texture.
- Chill Overnight: The hardest part is waiting, but letting the tart sit overnight ensures a firm, sliceable texture.
- Use Fresh, Juicy Berries: For the best flavor, decorate the tart with fresh strawberries and various fresh berries, like raspberries or blackberries. They will add both visual appeal and a burst of sweetness.
- Press the Crust Firmly: When forming the tart crust, make sure it’s firm and evenly pressed into the tart pan to hold the filling securely.
Variations & Substitutions:
A few variations or substitutions allow you to tweak your creation while still achieving the best flavor and texture.
- Vanilla Bean Infusion—Although I prefer vanilla bean powder, some vanilla extract can also add a fragrant vanilla undertone to your crust.
- Berry Choices: While fresh strawberries work perfectly, you can opt to use mixed berries and make it a mixed berry tart. This is a delicious way to mix up this berry tart recipe.
- Sweeteners: Pure maple syrup is an excellent natural sweetener, but agave syrup or date syrup are great substitutes for those with different preferences.
- For a citrus twist: Add lemon zest to the filling for an extra tangy kick, making it more of a lemon berry tart.
- Cashew Substitute: Don't have cashews? Try soaked macadamia, especially if you have leftovers from making my Double Macadamia Nut White Chocolate Cookies. Soaked almonds can also work to maintain the creamy texture.
The Equipment You Need To Make This Fresh Berry Tart:
There are a few things you need to make this summer berry tart!
- Food Processor: This is essential for the crust and filling, as it helps process the dates, cashews, and fresh berries with the remaining filling ingredients.
- 6-inch Tart Pan with a Removable Bottom: It makes it easy to pop the tart out without damaging the crust, but it also helps set the filling in the freezer and holds its form.
- Spatula: To evenly spread the filling over the tart crust.
Recipe FAQs
Store the tart in an airtight container in the freezer for up to a week. Before serving, let it sit at room temperature for 10–15 minutes to soften slightly. If you have any leftovers (which is unlikely!), always keep them in an airtight container to preserve freshness.
Absolutely! The raw vegan berry tart can be made a few days or the day before and stored in the freezer until ready to serve. In fact, letting it sit overnight ensures the filling is fully firm.
More Vegan Desserts To Try Next:
Looking for more delicious vegan desserts to try next? Make sure to check out some of the other recipes on my website!
This raw vegan berry tart is a great way to impress your friends and family while keeping things light and nutritious. Packed with fresh fruit and natural ingredients, it’s a delicious dessert that proves you don’t need dairy or refined sugars for a show-stopping treat.
If you try this No-Bake Vegan Berry Tart, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!`
Creamy Raw Vegan Mixed Berry Tart
Ingredients
Ingredients:
For the crust:
- 1 cup medjool dates
- 1 cup raw cashews
- ½ teaspoon vanilla bean powder
- ½ teaspoon sea salt
For the Filling:
- 1 ½ cups raw cashews
- 2 cups fresh strawberries
- ¼ cup coconut cream
- ½ cup coconut butter
- ½ cup pure maple syrup
- 1 Sol-ti ENERGY SuperShot "NATURALVEGAN" for 15% off
- Fresh berries of choice to decorate with
Instructions
Prepare the Crust:
- In a food processor, combine the medjool dates, raw cashews, vanilla bean powder, and sea salt.
- Process until the mixture becomes sticky and holds together when pressed. If the mixture is too dry, add a few more dates.
- Press the crust mixture evenly into the bottom of a tart pan with a removable bottom, ensuring it is firm and even.
- Place the tart crust in the refrigerator to set while you prepare the filling.
Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the soaked cashews, fresh strawberries, coconut cream, coconut butter, pure maple syrup, and the Sol-ti ENERGY SuperShot.
- Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well incorporated.
Assemble the Tart:
- Remove the tart crust from the refrigerator.
- Pour the filling into the prepared crust and spread it out evenly with a spatula.
- Decorate the top of the tart with fresh berries of your choice.
Chill the Tart:
- Place the assembled tart in the freezer for at least 4 hours or until the filling is set and firm. For best results, let it chill overnight.
Serve:
- Once the tart is set, remove it from the tart pan and allow it to rest at room temperature for about 10 minutes.
- Slice and serve chilled. Enjoy your refreshing and nutritious raw vegan berry tart!
More Berry Recipes:
Looking for more delicious vegan berry recipes? Make sure to check out some of the other recipes on my website!
KEVIN FOODIE
This tart is "healthylicious" I like the fact that it is vegan. This is my first time learning about coconut butter. I have made coconut oil and am aware of its use in many products. Coconut oil becomes semi-solid at room temperature or hardened in the refrigerator. I am now curious to try. Thank you for sharing your recipe.
elizabeth
Great recipe, can't wait to try!