Cookwith

Name: No-Bake Berry Cashew Tart
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 cups rolled oats; 1 cup Medjool dates, pitted; 1 cup raw cashews (soaked 4 hours, drained); 1/2 cup coconut cream; 1/3 cup maple syrup; 1 tbsp lemon juice; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup mixed fresh berries (strawberries, blueberries, raspberries); 1 tbsp chia seeds; Zest of 1 lemon

No-Bake Berry Cashew Tart

miradugm

For a festive, vegan, peanut-free birthday treat that skips traditional cake, this No-Bake Berry Cashew Tart is a showstopper. It features a chewy oat-date crust, a creamy cashew-coconut filling, and a jewel-bright topping of fresh berries. This dessert is both beautiful and satisfying, with a silky, tangy filling and a burst of freshness from the fruit. It’s easy to make ahead, requires no baking, and is sure to impress anyone who prefers something unique and light for their celebration. Each slice delivers a delightful mix of textures and flavors—perfect for a memorable birthday!

Ingredients

Instructions

Line an 8-inch tart pan with a removable bottom with parchment paper.
In a food processor, pulse rolled oats and dates until the mixture sticks together when pressed.
Press the oat-date mixture evenly into the bottom and up the sides of the tart pan to form a crust. Place in the freezer while you prepare the filling.
Rinse and drain soaked cashews. Blend cashews, coconut cream, maple syrup, lemon juice, vanilla, salt, and lemon zest in a high-speed blender until completely smooth.
Pour the cashew filling over the chilled crust and smooth the top with a spatula.
Refrigerate the tart for at least 2 hours, or until set.
Meanwhile, mix chia seeds with 2 tablespoons water and let sit for 10 minutes to thicken.
Toss berries with the chia gel to lightly glaze them.
Once the tart is set, arrange the glazed berries on top.
Slice and serve chilled. Store leftovers covered in the fridge.