Welcome to a delightful twist on my classic Red, White and Blueberry tart a cherished favorite for 4th of July celebrations. This year, I’ve introduced a luxurious layer of homemade cashew cream and an optional addition of collagen powder. While the collagen can be left out to keep the dessert completely vegan, it doesn’t alter the flavor or texture one bit. I chose to include it for its wonderful benefits, as I’ve found it supports my ligaments and tendons and helps maintain youthful skin as I age. For the best results, prepare this dessert a day in advance. Ready to get started? Just scroll down a bit for the full vegan strawberry tart recipe!

vegan dessert strawberry tart made with cashew cream sea vegetables almonds and fresh strawberries

Crust:
1 cup almonds
1-1/2 cups rolled oats
Pinch of sea salt
1/4 cup coconut oil
2 Tablespoons Maple Syrup
1 teaspoon of vanilla extract

Chocolate Layer (optional):
1/4 cup coconut oil
3 Tablespoons pure maple syrup
2-3 Tablespoons cacao powder

Filling:
1-2 Tablespoons maple syrup
1 tsp vanilla
1 1/2 cups raw cashews
8 cups of water

Topping:
1 pint of fresh sliced strawberries
1 Tablespoon Agar Agar flakes
1 Teaspoon vanilla
1 Tablespoon fresh lemon juice
2 Tablespoons maple syrup
Garden of Life Grass Fed Collagen (optional)

Preheat oven to 350 degrees F.

For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse.  In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside too cool.

Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes

No Cream Creamy Filling: Cover cashews with 8 cups of filtered water. Let stand for 6-8 hours. Drain cashews, then blend in a high powered blender or food processor with 1/4 cup of cold filtered water for 5 minutes, or until smooth and creamy. Then spread over the chocolate layer.

Topping: Arrange a layer fresh mixed berries over the cashew creamed filling and set aside.

In a small saucepan simmer 1/2 cup of water, agar agar flakes, vanilla, lemon juice and maple syrup over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Let cool before pouring it over tart crust. Chill in the refrigerator for about a half hour. Keep chilled until ready to serve your vegan strawberry tart.

Do you love chocolate like I love chocolate? Try my recipe for Gluten Free Double Chocolate Chip Cookies.

If you are vegan or enjoying the health benefits of a plant based diet, I welcome you to share your advice and tips in the comments section below. It will help inspire new vegans.

Are you throwing a summer baby shower and looking for inspiration? Check out the links below:

Strawberry baby shower theme

Click on the image above to read our article filled with ideas for a summer baby shower…including recipes and DIY ideas.

Strawberry baby shower theme features a summer invitation design on a rustic background. Click to shop this collection.

Click on the image above to shop this strawberry baby shower theme.