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 :)
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.
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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- 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
- Prepare 9"tart tin with removable base.
- 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.
- 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.
- 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.
- Pour the filling into the tart tin and place into freezer, preferably overnight until set.
- Once set carefully remove from the tin and place onto a serving dish. Decorate with few strawberries and thyme sprigs. Peony optional.
- Leave to slightly thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
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 : (
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
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!
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
Oh my goddess, this tart is divine. Thanks so much !
You’re so welcome Margriet! So happy you love it :)
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??
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!
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 :)
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