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Raw Vegan Strawberry Tart (grain-free)

June 21, 2018 By Hana 27 Comments

Raw Vegan Strawberry Tart (grain-free)

Happy Summer Solstice!

To celebrate this special day I’ve got another strawberry creation for you – Raw Vegan Strawberry Tart, because strawberries are amazing, sweet and juicy and doesn’t everyone loves them. So when you get your hands on some amazing organic strawberries this week and craving something delicious and sweet you might like to try making this amazing tart :)

Raw Vegan Strawberry Tart (grain-free)Raw Vegan Strawberry Tart (grain-free)

This time I’ve used a mix of hazelnuts and sunflower seeds to make the crust. My thyme is looking really lovely at the moment and so I’ve added some into the crust, which makes it beautifully fragrant and just gives it another layer of flavour that I love. I’ve used this combination in many savoury recipes before, but first time using it in sweet creation. However the thyme is optional and you can leave it out if you don’t fancy it.

The filling is a mix of cashews, strawberries and coconut cream with little coconut oil and maple syrup. This one has lighter texture, more mousse like. Alternatively you could use the strawberry filling from my Strawberry Basil Vegan Cheesecake recipe that uses coconut butter instead of coconut cream and is more dense.

Raw Vegan Strawberry Tart (grain-free)Raw Vegan Strawberry Tart (grain-free)

 

Raw Vegan Strawberry Tart (grain-free)Raw Vegan Strawberry Tart (grain-free)

I’ve decorated my tart with this gorgeous peony, because strawberries & peonies, could it get any better? It has a lovely fresh, summery and romantic feel to it and didn’t I just love taking photos of this beauty!

Enjoy the recipe & let me know how you like it :)

Much Love Hxx

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Raw Vegan Strawberry Tart (grain-free)Raw Vegan Strawberry Tart (grain-free)

Raw Vegan Strawberry Tart (grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • Crust:
  • 130g hazelnuts (1 cup)
  • 70g sunflower seeds (1/2 cup)
  • 6 medjool dates, pitted
  • 3-5 thyme sprigs, picked
  • ¼ lemon, zest
  • pinch sea salt
  • 1tsp coconut oil

  • Strawberry filling:
  • 250g strawberries (2 cups)
  • 120g cashews, soaked overnight (1 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 2tbsp maple syrup
  • 1tsp vanilla
  • 1 can full fat coconut milk, refrigerated overnight
  • 80ml coconut oil (1/3 cup)

  • Topping:
  • fresh strawberries
  • thyme sprigs
Instructions
  1. Prepare 9"tart tin with removable base.
  2. Place hazelnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add medjool dates, thyme leaves, lemon zest, salt and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall. Place into fridge.
  4. Rinse the soaked cashews under running water and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla. Scoop the solid part from the can of coconut milk, add to the blender and blend until smooth. Slowly add melted coconut oil and blend until just incorporated.
  5. Pour the filling into the tart tin and place into freezer, preferably overnight until set.
  6. Once set carefully remove from the tin and place onto a serving dish. Decorate with few strawberries and thyme sprigs. Peony optional.
  7. Leave to slightly thaw before serving.
  8. Store in a fridge or freezer.
  9. Enjoy!
Notes
Originally I've added 4tbsp of maple syrup, but found it too sweet, se have reduced it to 2tbsp in the recipe. You can add extra 2tbsp if you like more sweetness.
3.5.3251

Raw Vegan Strawberry Tart (grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Cherry Chocolate Mousse Cake (vegan & gluten-free)
Raspberry Peach Crumb Cake (vegan & gluten-free) »

Comments

  1. Angela says

    June 22, 2018 at 12:56 am

    Hana your creations are so stunning beautiful – as well as yummy. Strawberries and thyme grow wonderfully well together so it’s fitting to garnish your creation with a thyme sprig : ) Thank you and I hope that you are getting a summer this year in UK.
    I moved to sunnier climes a long time ago but sometimes it’s too sunny…read hot : (

    Reply
    • Hana says

      June 30, 2018 at 7:49 pm

      Dear Angela, thank you so much for your beautiful thoughtful comment. This year we’re actually having a really hot Summer, too hot for my likes, I’m not the best with very hot weather either, but not complaining, loving the sunshine! Have a lovely Summer! Love Hxx

      Reply
  2. Rachel says

    July 16, 2018 at 6:34 pm

    Hi Hana, I’m so excited to have found your site since going dairy free recently. I just made this recipe and had a little trouble with blending until smooth. The mixture got jammed up in the blender — too thick.I ended up adding the oil and doing what I could to blend and then spooning it into the crust. Taste was great, texture had little lumps. When you’ve made it, have you ended up with a pourable filling? In retrospect, I could have added some of the separated water from can of coconut milk but not sure if that would make it too liquidy. Would love your thoughts!

    Reply
    • Hana says

      July 16, 2018 at 8:42 pm

      Hi Rachel, it sounds like it might be your blender, what sort of blender did you use? Ideally you need high speed blender to blend the cashews really smooth. You shoudn’t need extra water in this recipe, because the 2 cups of strawberries, maple syrup, lemon juice and coconut cream create enough liquid to blend everything together. The coconut cream should melt in the blender creating even more liquid. The mix should be pourable. I have another strawberry cheesecake on the blog without cashews using coconut butter that you could try, that one doesn’t need strong blender. Please let me know if you need any more help. xx

      Reply
  3. Margriet says

    July 25, 2018 at 2:56 am

    Oh my goddess, this tart is divine. Thanks so much !

    Reply
    • Hana says

      July 29, 2018 at 4:10 pm

      You’re so welcome Margriet! So happy you love it :)

      Reply
  4. Veronica Woll says

    December 14, 2018 at 11:19 pm

    this tart looks beautiful…I made your raspberry tart, for my son, who has been raw vegan for a number of years and super educated about nutrition…I am a registered nurse, so very interested in a healthier lifestyle and change in eating habits….he loved your tart and nothing I have made since has compared….I am hosting Christmas and have many things to do…how early can I make the raspberry filling…I think I froze the whole tart for a day or two….can I go longer if well wrapped??

    Reply
    • Hana says

      December 16, 2018 at 9:31 pm

      Thank you Veronica for your lovely comment, I’m so happy you’ve both enjoyed the tart. You could happily make this tart one week in advance, just wrap it well; cover it first with some baking paper and then cling film or freezer friendly bag. It will keep well in the freezer. Happy Christmas!

      Reply
  5. Weronika says

    March 15, 2019 at 2:27 pm

    Hi Hana, this looks absolutely stunning. I want to prepare it for my birthday next week. Do you think it’ll work with frozen strawberries? Thanks a lot in advance. Greetings from Poland :)

    Reply
    • Hana says

      March 17, 2019 at 12:04 pm

      Hi Weronika, yes, you can happily make it with frozen strawberries, but please note they are heavier when frozen if you’re weighing them. Happy Birthday! Hope you love this tart :) xx

      Reply
  6. Bianca says

    June 7, 2019 at 2:08 pm

    Hello Hanna I was wondering if I want to make this cake for a party an leave it at room temperature for 30 min it would work? or should I add agar agar powder to the cheeseecake mix? Please help me!! Thank you for your beautifull recipes, grettings from Chile :)

    Reply
    • Hana says

      June 7, 2019 at 7:10 pm

      Hi Bianca, It should be fine for 30 min. Why don’t you just put it out frozen so you have some time before serving it? This one is better served chilled. If you use 1 cup coconut butter instead of coconut cream and coconut oil it will keep more solid longer. Alternatively, yes the agar would definitely help just to make sure, then it should keep well for a few hours. Just boil it with the coconut cream and then mix with the rest of the ingredients. You could also do a strawberry version of my Pineapple Tart. Hope you all love it :)

      Reply
      • Bianca Godoy says

        June 7, 2019 at 10:50 pm

        Thank you so much, you rock!!!

        Reply
  7. Katharina says

    June 8, 2019 at 10:36 am

    This sounds lovely! What nuts could I use instead of hazelnuts as I’m sad allergic to those?

    Reply
    • Hana says

      June 8, 2019 at 12:51 pm

      Hi Katharina, you can replace them with almonds or if you like to keep it nut free you can use only sunflowers seeds or a mix of sunflower and hemp seeds. Hope you love it :)

      Reply
  8. Susan says

    June 24, 2019 at 1:36 am

    Hi Hana
    Greetings from Boston! I plan to make this for a family party, and can’t wait to try it! Could this be made in a 10” pie plate vs, the removable base type?
    I know I’d have to alter the quantity to fit a 10”.

    Reply
    • Hana says

      June 26, 2019 at 1:24 pm

      Hi Susan! Yes, I’m sure it can be. Just use a dish that is freezer friendly, because it needs to set in the freezer. Hope you all love it :)

      Reply
  9. Sandra says

    August 11, 2019 at 2:25 pm

    Hi Hana,

    Thank you for sharing the wonderful receipt! It looks so beautiful and tasty! I’m planning to make the cake but is seem a a bit challenging. First of all, where I am right now it’s so difficult to find coconut milk in a can :( but I found coconut butter and I was wondering I could use coconut butter in the strawberry fillings? Also I want to make the cake for a person who is allergic to dates and I was wondering if I could replace it with something or just don’t use it?

    Thank you in advance for your support!

    Reply
    • Hana says

      August 13, 2019 at 3:19 pm

      Hi Sandra, yes, you can easily replace the coconut milk. Use 200g (1 cup) of melted coconut butter instead of the coconut milk and coconut oil. In the crust you can use dried figs or apricots. You could also try making the crust with maple syrup and coconut oil. If you don’t want to make it as tart you can make it as a round cake too with 6″ for a higher cake or 8″ for a lower cake. Hope you love it :)

      Reply
      • Samdra says

        August 17, 2019 at 5:17 pm

        Thank you! It was lovely indeed :)

        Reply
        • Hana says

          August 18, 2019 at 10:38 am

          So happy to hear that :)

          Reply
  10. Julie says

    April 8, 2020 at 9:37 pm

    Thanks for this recipe. The taste is delicious, but in my case, the tart filling curdled. I followed the directions to a T and have never had raw tart filling curdle on me before. Any ideas why this might happen?

    Reply
    • Hana says

      April 10, 2020 at 6:39 pm

      You’re so welcome Julie! I’m sorry that happened! It’s never happened to me making a cheesecake either, but it happened when making frostings with coconut cream. So I think it’s most likely due to the coconut cream. I find that if you refrigerate the can for longer than one day it can be tricky to work with it and it can curdle when whisking it. It could also be the different temperatures of the ingredients. I think you could have possibly fixed that by blending everything until warmed, but you might have done that. Or it was just an odd batch :( Hopefully it won’t happen again!

      Reply
  11. mary says

    May 15, 2020 at 12:02 pm

    This recipe looks delicious! I was wondering what you would recommend for cheese cake fillings for those avoiding coconut oil? If recipe already has coconut cream, can we opt for cacao butter or coconut butter to replace the coconut oil? x

    Reply
    • Hana says

      May 15, 2020 at 8:20 pm

      Hi Mary, yes, you can. I actually use coconut butter to set raw cakes most of the times. I’ve made this recipe with 200g (1 cup) of coconut butter instead of coconut cream and coconut oil combo. It worked really well. Alternatively, you can replace the oil with cacao butter or a mix of cacao and coconut butter. Hope you enjoy the recipe :)

      Reply
  12. jennifer keyte says

    November 20, 2020 at 12:15 pm

    Just put this little beauty into the freezer- keeping everything crossed that it sets on time! How long should it take to set? I used frozen raspberries instead of strawberries… hoping this will make up for the fact that the coconut milk wasn’t in the freezer before i made up the mix!
    Thanks again for sharing your lovely recipes xxx

    Reply
    • Hana says

      November 20, 2020 at 1:44 pm

      Hi Jennifer, it takes few hours (at least 3 to 4) depending on your freezer. I tend to leave them overnight to be honest. The ones with coconut butter tend to freeze faster than the coconut cream and coconut oil mix. It’ll be lovely with raspberries too! Hope you enjoy the tart :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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