No-Bake Vegan Strawberry Tart | Sugar Free & Gluten Free
This vegan tart is so refreshing and easy to make as baking is not necessary. It's also gluten free and sugar free, which makes it suitable for all diets.
Equipment
- 11x35 cm and 2.5 cm high tart pan
Ingredients
Crust ingredients
- 130 g medjool dates
- 100 g almonds
- 120 g rolled oats
- 10 g cocoa
- 45 g melted coconut oil
Strawberry filling ingredients
- 300 g strawberries
- 70 g rice syrup
- 1 tsp vanilla extract
- zest and juice from 1 lemon
- 3 g agar agar
- 70 ml water I used water from the coconut cream can
- 190 g coconut cream
- 3 g cornstarch
Instructions
- Process all crust ingredients into a high speed blender until a thick sticky paste forms; put it into the tart pan and spread into an even layer; press well on the bottom and sides; place the crust into the fridge;
- Blend strawberries, rice syrup, vanilla extract, lemon juice and zest until smooth;
- Put cornstarch in a small bowl and combine well with 2-3 tbsp of strawberry sauce or water; make sure there aren't any lumps left;
- Add agar agar and (coconut) water to a small saucepan; bring it to a boil over medium heat and stir continuously until agar agar is completely dissolved;
- Add the coconut cream to the saucepan and stir until completely melted;
- Pour in the cornstarch mixture and cook over medium heat for about 2 minutes or until the sauce starts thickening; stir continuously;
- Turn off the heat and pour in the strawberry sauce; combine well;
- Remove the crust from the fridge; pour over the strawberry filling in an even layer; place the tart in the fridge for 1 hour;
- Decorate the tart with fruits as you wish and enjoy!
Notes
- Put parchment paper on the bottom of the pan if it's not removable; thus you'll be able to easily remove the tart from the pan.
- Be sure agar agar is completely dissolved before adding the coconut cream to the saucepan; please carefully read the information in the article above the recipe.
- The strawberry sauce should be at room temperature when you add it to the agar agar and coconut cream mixture; otherwise the filling will firm up too quickly and you won't be able to spread it into an even layer over the crust.