Vegan Raspberry Cream Tart: A Guilt-Free Summer Delight​

Looking for a dessert that’s both indulgent and healthy? This Vegan Raspberry Cream Tart is your answer. Packed with nutritious ingredients and free from refined sugar, it’s a treat that satisfies your sweet tooth without the guilt. Perfect for summer gatherings or a cozy night in, this tart is sure to impress.​

Why You’ll Love This Vegan Raspberry Cream Tart

• Quick and Easy: With just 30 minutes of active prep time, it’s a breeze to make.
  
• No Refined Sugar: Sweetened naturally with dates and agave syrup — just like our Sugar-Free Granola.
  
• Nutrient-Rich: Loaded with healthy fats, fiber, and antioxidants.
  
• Versatile: Can be made with or without baking, depending on your preference.
  
• Crowd-Pleaser: Even skeptics won’t believe it’s vegan and healthy!​
  

Ingredients

For the Crust:

• 1 cup rolled oats
  
• ½ cup almonds
  
• ½ cup walnuts
  
• 1 cup soft Medjool dates, pitted
  
• 2 tablespoons virgin coconut oil
  
• 2 tablespoons agave syrup
  
• Pinch of salt
  

For the Filling:

• 2 cups frozen raspberries (or fresh)
  
• 1 cup plant-based yogurt (e.g., almond or coconut)
  
• 1 cup chilled coconut cream (solid part only)
  
• 2 tablespoons agave syrup or coconut sugar
  
• 1 tablespoon lemon juice
  
• 1 teaspoon agar agar powder
  
• ¼ cup water​
  

Instructions

1. Prepare the Dates: Soak the dates in warm water for 10 minutes to soften. Drain and set aside.​
   
2. Make the Crust:
   
   • In a food processor, blend oats, almonds, and walnuts until they reach a flour-like consistency.
     
   • Add soaked dates, coconut oil, agave syrup, and salt. Process until the mixture sticks together when pressed.
     
   • Press the mixture firmly into a greased tart pan, creating an even layer with slightly raised edges.​
     
3. Optional Baking:
   
   • For a firmer crust, bake at 350°F (180°C) for 10-15 minutes until lightly golden. Let cool completely.
     
   • For a no-bake version, place the crust in the freezer while preparing the filling.​
     
4. Prepare the Raspberry Puree:
   
   • In a saucepan, heat raspberries over medium heat until they break down.
     
   • Strain through a fine sieve to remove seeds, yielding a smooth puree.​
     
5. Make the Filling:
   
   • In a blender, combine yogurt, coconut cream, sweetener, lemon juice, and raspberry puree. Blend until smooth.​
     
6. Activate Agar Agar:
   
   • In a small saucepan, mix agar agar with water. Bring to a boil, stirring constantly, and let simmer for 1 minute to activate.​
     
7. Combine Filling:
   
   • Quickly stir the hot agar mixture into the raspberry cream until fully incorporated.​
     
8. Assemble the Tart:
   
   • Pour the filling into the prepared crust, smoothing the top with a spatula.
     
   • Refrigerate for at least 4 hours, or overnight, until set.​
     

Tips for Success

• Coconut Cream: For best results, refrigerate a can of full-fat coconut milk overnight and use only the solidified cream.
  
• Serving: Let the tart sit at room temperature for 10-15 minutes before serving to enhance flavors.
  
• Garnish: Top with fresh raspberries, mint leaves, or a dusting of freeze-dried raspberry powder for an elegant presentation — or serve it alongside something savory like this Dominican Potato Salad for a balanced spread.

Vegan Raspberry Cream Tart

This beautiful vegan raspberry mousse tart is light and creamy and packed with delicious, fresh raspberries. It’s a perfect dessert for Valentine’s Day or any time of the year!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 350 kcal

Equipment

• Food Processor
• Tart Pan
• Saucepan
• Blender

Ingredients

  

Crust

• 1.5 cups gluten-free oats
• 0.5 cup almonds
• 5 tbsp coconut oil melted
• 2 tbsp maple syrup

Raspberry Jam Layer

• 2 cups fresh raspberries or frozen
• 0.5 cup water
• 2 tbsp maple syrup
• 0.25 cup white chia seeds optional
• 1.5 tsp agar powder

Raspberry Mousse Layer

• 1 can organic heavy coconut cream
• 0.25 cup maple syrup
• 2 tbsp freeze dried raspberries
• 0.33 cup frozen raspberries
• 3 tbsp coconut oil
• 1 cup cashews soaked

Instructions

 

• Preheat oven to 350°F (175°C). In a food processor, combine oats and almonds. Pulse until combined, then add melted coconut oil and maple syrup. Process into a moist mixture.
• Firmly press dough into the tart pan, pressing up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
• Place raspberries, water, and maple syrup in a small pan. Simmer over low heat for about 5 minutes until raspberries are soft. Puree with a hand mixer, then transfer back into the pan. Fold in chia seeds and mix well. Add agar powder and simmer over low heat for about 5 minutes while stirring continuously. Let it sit for about 5 minutes to cool down.
• Pour raspberry mixture into the tart halfway full. Transfer into the freezer for about 15 minutes.
• In a food processor, process soaked cashews for about 5-10 minutes until completely smooth. In a small saucepan, add coconut cream, maple syrup, freeze dried raspberries, frozen raspberries, and coconut oil. Heat over low and simmer for about 5 minutes. Add cashew cream and mix well.
• Pour the raspberry mousse mixture on top of the raspberry jam layer and refrigerate for another 2-3 hours.
• Serve with fresh fruit and store leftovers in the refrigerator in an airtight container for up to three days.

Notes

Soak cashews in water overnight or for at least 4 hours. Feel free to garnish with fresh raspberries or other fruits of your choice.

Keyword Elevated Vegan, Guilt-Free, Vegan Shortcrust Pastry

FAQs

This Vegan Raspberry Cream Tart is a delightful blend of fruity freshness and creamy richness, making it a perfect dessert for any occasion. Its quick preparation and wholesome ingredients ensure that you can enjoy a delicious treat without compromising on health.​

Conclusion

This Vegan Raspberry Cream Tart combines fruity freshness with creamy indulgence, offering the ultimate guilt-free summer treat. Whether you’re looking for a show-stopping dessert for a party or a nourishing sweet for yourself, this tart checks every box—quick, wholesome, and irresistibly delicious. For more refreshing summer recipes, don’t miss our Creamy Pasta Salad or Healthy Mexican Pasta Salad. Try it once, and it might just become your new seasonal favorite!