Raw Vegan Fruit Tarts (No Bake)
Bright, beautiful, and bursting with fresh fruit! These no-bake Raw Vegan Fruit Tarts feature a sweet almond crust and silky cashew-sweet cream for a light and elegant treat you’ll want to make all season long.
These Raw Vegan Fruit Tarts are my healthier spin on the beautiful fruit tarts I loved from a little bakery I used to visit as a teenager. That combination of fresh fruit and silky cream was absolutely divine, and I’ve always been a sucker for a good tart crust too!
I have to say, I actually prefer this raw vegan version even more. They’re incredibly fresh, colorful, and delicious — light enough to enjoy as a snack, dessert, or even breakfast!
Made with a sweet almond crust, creamy cashew filling, and topped with vibrant fresh fruit, these no-bake Raw Vegan Fruit Tarts are inspired by classic French fruit tarts but made healthier and easier. Guilt-free and beautiful, they’re the perfect treat any time of year!
So without further ado, let’s make something fresh and wonderful!
How To Make Raw Vegan Fruit Tarts
Putting these beautiful vegan fruit tarts together is easier than you’d think and the end result is so impressive!
Ingredients You’ll Need
These delicious no-bake tarts are made with three simple components, and they come together so easily!
Fresh Fruit Topping: Use a colorful mix of fresh fruit such as mango, kiwi, strawberries, and blueberries. Feel free to mix and match with raspberries, blackberries, cherries, mandarin oranges, or whatever looks best at the market!
Almond Crust: Made with just a handful of wholesome ingredients — almonds, dates, cinnamon, and a splash of water. It’s naturally gluten-free and comes together in minutes. You can also use a mix of almonds and walnuts if you’d like.
Sweet Cashew Cream Filling: A luscious, creamy filling made from soaked cashews, vanilla, and naturally sweetened with dates. It’s smooth, lightly sweet, and perfectly complements the fresh fruit.
Steps to Make Fruit Tarts
Once you’ve gathered your ingredients and prepped the fruit, these tarts come together quickly.
1. Make the Crust: Add the almonds, dates, and cinnamon to a food processor and pulse until finely chopped. Add a little water and continue processing until the mixture comes together into a dough. Place the dough in the refrigerator for about 20 minutes to firm up.
2. Press into Molds: Line your tart molds with plastic wrap for easy removal. Divide the dough evenly between the molds and firmly press it into the bottom and up the sides, creating an even layer about ⅛ to ¼ inch thick. Pop them in the fridge (or freezer for a few minutes) while you prepare the filling.
3. Add the Cashew Cream: Spoon the sweet cashew cream into each tart shell, filling them almost to the rim. The fruit is heavy, so a generous layer of cream works best.
4. Top with Fresh Fruit: Arrange your colorful fresh fruit on top in whatever pattern you like. Place the finished tarts in the refrigerator until ready to serve.
I hope you enjoy them often!
Key Tips For Success
- Tart Molds: I used these classic tartlet molds (affiliate link) to make 3 tarts from one batch of crust. If you’d like to make all 6, simply double the crust recipe. You can also use small 3-inch mini cake pans or a muffin tin in a pinch!
- Making One Full-Sized Tart: Yes! This recipe works beautifully as one 9-inch tart. Use a standard tart pan with a removable bottom. The crust amount is perfect for one large tart. You may want to increase the cashew cream by about 50% and use plenty of fresh fruit for a pretty, full top.
- Make-Ahead & Storage: These fruit tarts hold up beautifully in the refrigerator for 2–3 days. For parties or special occasions, I recommend making the crust and cashew cream ahead of time, then assembling with the fresh fruit shortly before serving for the prettiest presentation.
- Fruit Tips: Use whatever fresh fruit is in season and looks best at the store. Berries, mango, kiwi, and citrus all work wonderfully. Pat the fruit dry before placing it on the tarts so the cream stays nice and neat.
More Easy Vegan Desserts!
- No Bake Raspberry Vegan Cheesecake
- Vegan No Bake Cookies
- Plum Carpaccio + Lemon Ginger Cream
- Lemon Coconut No Bake Energy Bites
- Chocolate Chia Pudding
- See all no-bake vegan recipes on TSV!
If you try this fruit tart recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
RAW VEGAN FRUIT TARTS
- Total Time: 30 minutes
- Yield: Makes 3 Tarts 1x
- Diet: Vegan
Description
These colorful raw Vegan Fruit Tarts are a fresh, no-bake dessert featuring a sweet almond crust, creamy cashew filling, and vibrant fresh fruit on top. Light, naturally sweetened, and completely dairy-free — the perfect elegant treat for spring and summer!
Ingredients
- 1/4 cup kiwi, peeled and chopped
- 1/4 cup strawberries, chopped
- 1/4 cup blueberries
- 1/4 mango, chopped
- cashew sweet cream
Crust
- 1 cup almonds or walnuts, or combo (I used almonds)
- 5 medjool dates
- dash or two of cinnamon
- 2 tablespoons water, divided
Instructions
Cashew Sweet Cream: Make your cashew sweet cream; you can use it right away or keep it in the fridge for a few hours to thicken. Cashew cream can also be made a day or two ahead.
Crust: Make your crust by combining all the ingredients except water in a food processor/blender, then blend until combined and somewhat chunky. Add one tablespoon of water, and process until the dough forms. Add the extra tablespoon of water if needed (you may find that in your climate or altitude, you don’t need it). We don’t want the dough too wet, just enough so that it combines nicely. Cover and refrigerate for 20 min to stiffen.
Prep fruit: While the dough is setting, prepare the fruit and set it aside.
Assemble: Using molds of choice, line each with a piece of plastic wrap or cut parchment paper (this will help to remove them, so be sure to leave overhanging flaps). Fill each pan with a layer of dough about 1/4 inch thick, pressing firmly yet gently into place. Fill each tartlet with cashew cream almost to the rim, then level. Top with 1/3 cup of fruit.
Remove tarts: To remove tart from the mold, gently lift the edges of the plastic wrap or parchment paper, place on a flat surface, and using a spatula, carefully wedge under the tart and move to the desired flat surface.
Notes
Store: Fruit tarts will last up to 3 days covered in the refrigerator.
Make-ahead: You can prepare these a couple of hours ahead, cover them with plastic wrap, and refrigerate until ready to eat. Makes 3 three-inch fruit tarts using the mini cake molds. Each fruit tart is about 2 servings.
If using classic tartlet molds, the cashew sweet cream will fill all 6, and the crust will cover 3. If using mini cake pans, the cream will fill 3, and the crust will cover 2.
Making One Full-Sized Tart: This recipe works beautifully as one 9-inch tart. Use a standard tart pan with a removable bottom. The amount of crust is perfect for one large tart — you may want to increase the cashew cream by about 50% and use plenty of fresh fruit for a pretty, full top.
- Prep Time: 30 min
- Category: Dessert
- Cuisine: American, Raw Vegan
FAQs
Yes! This recipe works perfectly as one 9-inch tart. The crust amount is just right for a standard tart pan. You may want to increase the cashew cream by about 50% and load up on fresh fruit for a beautiful full top.
You can make the crust and cashew cream up to 2–3 days ahead and store them in the refrigerator. For the best appearance, I recommend assembling the tarts (adding the fresh fruit) the day you plan to serve them.
Stored in the refrigerator, they stay fresh for 2–3 days. The crust holds up surprisingly well and doesn’t get soggy.
Absolutely! A mix of almonds and walnuts works great. You can also try pecans for a richer flavor.
Yes! Both the crust and filling are naturally gluten-free.
FOLLOW TSV on Facebook, Instagram, Pinterest, Youtube, or Subscribe (email) for more recipes and inspiration! ♥︎
I’ve made several times in a regular pie pan. It’s always been devoured!
I have a group of 13 and I do not have tart pans. Would two full size pie pans work?
You’ll need to triple, maybe even quadruple, the recipe to use 2 regular pie pans. I hope that works out for you!
Can you use ramekins instead of mini cake pan tarts and classic tartlet molds? Thanks
Yes, you can use anything that is about the same size or one large one. You’ll be able to lift them out if using the saran wrap at the bottom. Or just eat them out of your ramekins. Hope that helps. Enjoy!
Hello, this sounds delicious but I have a couple questions. At recipe beginning, it says Yield: 3 tarts but at the end of the recipe, it says Makes 2 three inch tarts. Which is it? Also, under Notes, there is only the beginning of a sentence and then it stops – what is the rest of the information? Thanks for your help.
I’ve fixed it, it will make 3 classic mini tarts and 2 mini cake pan tarts. Thank you for pointing it out, not sure how I missed that! Enjoy the fruit tarts, and if you have any other questions, please ask! :)
Would it be good to replace the cashew cream with whipped coconut cream ?
Yes, you can do that and see how it goes. That will be nice and light too. Sounds yummy! Do let us know how it goes, it’s super helpful to others!