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Raw Fruit Tarts

A vibrant and delicious no-bake dessert featuring a nutty crust, creamy cashew filling, and a colorful array of fresh fruits.
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Prep Time 30 minutes
Total Time 2 hours
Course Dessert, Snack
Cuisine Healthy, Vegan
Servings 6 servings
Calories 250 kcal

Ingredients
  

Crust

  • 1 cup almonds or walnuts (or a combination) Soak them for a few hours for a creamier texture.
  • 5 pieces medjool dates These natural caramels add sweetness and bind everything together.
  • 1 dash cinnamon For warmth and depth.
  • 2 tablespoons water To get the right dough consistency.

Cashew Sweet Cream

  • 1 cup raw cashews, soaked for at least 2-4 hours The base for that creamy, dreamy filling!
  • 2 tablespoons vanilla extract Adds delicious flavor.
  • 3-4 tablespoons medjool dates Adjust based on your sweetness preference.

Toppings

  • 1/4 cup kiwi, peeled and chopped
  • 1/4 cup strawberries, chopped
  • 1/4 cup blueberries
  • 1/4 cup mango, chopped

Instructions
 

Make Your Cashew Sweet Cream

  • Blend the soaked cashews, vanilla extract, and dates in a high-speed blender until smooth. You can use it right away or let it chill in the fridge to thicken further.

Prepare Your Crust

  • In a food processor, combine the almonds or walnuts, dates, and cinnamon until crumbly but chunky.
  • Slowly add one tablespoon of water and pulse until the mixture starts sticking together—add the second tablespoon if necessary, but don’t make it too wet.
  • Cover the dough and place it in the refrigerator for about 20 minutes to firm up.

Prepare Your Fruits

  • While the crust is cooling, wash, peel, and chop your fruits so they’re ready to go!

Assemble Your Tarts

  • Use mini cake molds or tartlet pans lined with parchment paper or Saran wrap, leaving some overhang for easy removal.
  • Press the crust into each mold to form a base, about 1/4 inch thick.
  • Fill each mold with cashew cream almost to the rim, making sure to smooth it out.

Layer On The Fruits

  • Top each tart with your beautifully prepared fruits, about 1/3 cup for each.

Remove and Serve

  • Carefully lift each tart out by pulling on the edges of your liner.
  • Use a spatula to transfer them to a serving plate. Cover with Saran wrap and chill until you’re ready to serve.

Notes

These tarts can be stored in the fridge for up to 3 days. They can be made a day or two ahead for convenience.
Keyword Healthy Dessert, No Bake Dessert, raw fruit tarts, summer dessert, Vegan Recipe