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–+ servings

No-Bake Raspberry Tart with Coconut Whipped Cream

This delicious No-Bake Raspberry Tart with Coconut Whipped Cream is vegan, gluten-free, and doesn't require you to turn on the oven! Made with wholesome ingredients, it’s the perfect healthy dessert for summer. Tart raspberries combined with a sweet and crunchy crust, and topped with a sweet and creamy homemade whipped cream!
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Prep Time 30 minutes
Servings 8

Ingredients
  

Crust

  • 2 cup raw cashews
  • 1 cup pitted medjool dates
  • pinch of sea salt

Raspberry Filling

  • 4 cup fresh raspberries
  • 3 tbsp chia seeds
  • 3 tbsp maple syrup

Coconut Whipped Cream

  • 1 can coconut cream
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Instructions
 

  • To make the raspberry layer, add the raspberries, maple syrup and chia seeds to a large mixing bowl. Mash with a fork until the raspberries break up and the mixture becomes smooth. It should only take a couple of minutes if your raspberries are soft.
  • Let the raspberry mixture sit in the fridge for about 30 minutes to thicken.
  • While the raspberry layer is chilling, make the crust layer. Add the cashews, dates, and salt to a food processor. Pulse until the dates and cashews break up and become a consistent doughy mixture. You should be able to squeeze it with your fingers and it stick together.
  • Add the crust mixture to the bottom of an 8-9 inch springform pan lined with parchment paper. Press down with your fingers to flatten and make an even layer all the way to the edges.
  • Pour the raspberry mixture over the crust and spread it out with a spatula or spoon. Place the tart in the freezer for at least 30 minutes (preferably an hour) before you serve.
  • To make the whipped cream, combine the coconut cream (it is important that you use only the cream, not the whole can of milk and water), vanilla, and maple syrup in a large mixing bowl. Use a hand mixer to beat the cream until it starts to thicken up and form stiff peaks. This should take 2-3 minutes.
  • To serve, remove the tart from the springform pan and cut it into 8 even slices. Top with a dollop of whipped cream and serve!
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