No-Bake Vegan Raspberry & Coconut Cream Tart
This No-Bake Vegan Raspberry Coconut Cream Tart is a cool, creamy summer dessert with a date-nut crust, fluffy coconut filling, and fresh raspberries.
Equipment
- 9-inch tart pan with removable bottom (or springform pan)
- Food processor
- Hand mixer or whisk
- Mixing bowls
Ingredients
- For the crust:
- 1 1/2 cups raw almonds or cashews or a mix
- 1 cup soft Medjool dates pitted
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon fine sea salt
- 1 –2 teaspoons water as needed
- For the filling:
- 2 cans 13.5–14 oz each full-fat coconut milk or coconut cream, chilled overnight
- 1/3 cup pure maple syrup or agave nectar
- 1 1/2 teaspoons pure vanilla extract
- 1 –2 tablespoons lemon juice to taste
- 1 pinch fine sea salt
- 2 tablespoons melted coconut oil optional, for extra set
- For the topping:
- 2 –3 cups fresh raspberries
- 1 –2 tablespoons warmed raspberry jam optional, for gloss
- Finely grated lime zest or toasted coconut flakes optional
Instructions
- Chill the coconut: Refrigerate cans overnight. This separates the thick cream from the liquid.
- Prep the pan: Lightly grease the tart pan and line the bottom with a circle of parchment for easy release.
- Make the crust: In a food processor, pulse nuts, shredded coconut, and salt to a coarse meal.
- Add dates and process until the mixture clumps. If dry, add water 1 teaspoon at a time. It should press together easily.
- Press the crust: Firmly press the mixture into the base and up the sides.
- Aim for an even, compact layer. Chill while you make the filling.
Notes
For the best texture, chill the coconut milk or coconut cream overnight before making the filling. Add the raspberries shortly before serving so they stay fresh and glossy. For cleaner slices, chill the tart until firm and wipe the knife between cuts.