No-Bake Strawberry Tartlets

vegan strawberry tarts

With Valentine’s Day just around the corner, you can guarantee that I am going crazy for all things pink!

I’m actually not a huge believer in Valentine’s Day itself – Amir and I don’t celebrate, although I promise that’s not because we are lacking in romance! However, I am all for anything that gives me an excuse to go out and out girly!

These No-Bake Strawberry Tartlets are super pretty and the perfect dessert to serve to your love – if you’re doing Valentine’s, of course!

They are unashamedly pretty and romantic, yet they’re also easy to make – and (the biggie) delicious to eat! They are also vegan, raw and free from for all kinds of diets.

Made with a gluten-free nut and oat base and filled with a creamy, dreamy strawberry cashew cheesecake filling, I promise that they could not be simpler to create. All you need to do is blend, decorate and go!

How will you be celebrating Valentine’s Day? Will you be creating anything?

Let me know by commenting below!

Sam x

No-Bake Strawberry Tartlets


  • Makes 6 small tarts
  • 2 cups almonds
  • 1 1/2 cups oats
  • 2-3 tbsp brown rice syrup
  • 2 tbsp coconut oil, melted (I used Coconut Merchant)
  • 1 tsp vanilla paste
  • For the filling –
  • 1 1/2 cups cashews (or macadamias), soaked 4-6 hours
  • 1 1/2 cups strawberries (I used frozen, defrosted)
  • 2 tbsp cacao butter, melted and cooled for 5 minutes
  • 1 tbsp coconut oil, meltedย and cooled for 5 minutes
  • 2-4 tbsp maple syrup (to taste)
  • Juice 1/2 lemon
  • Splash coconut milk (as little or as much needed, until you reach desired consistency)
  • Frozen or fresh berries, to serve
  • Method:
  1. Make your base by blending together the almonds and oats until they form a fine flour. Tip into a bowl, then stir in the remaining ingredients, kneading with your hands, until it sticks together into a sort of dough. Press into the base of small springform tart tins. If itโ€™s too dry, add a touch more coconut oil. Too sticky and some more oats will do! Place the tin in the fridge to firm up.
  2. Make your filling by blending all ingredients together until smooth and creamy. Taste and adjust according to tastebuds. If your mixture is a touch thick, add in some coconut milk or coconut cream. If it’s too runny, thicken with some more cashews.

    Place in the fridge to firm slightly, then spoon over your tart cases, decorate with berries and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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