Easy Non-Dairy Dessert – Raw Fruit Tart With Cashew Cream

This was one of the first recipes I wanted to share with the world. This easy non-dairy dessert is one of my favourites – it is so easy to make and is definitely a crowd-pleaser. Top it with whatever seasonal fruit you have on hand. I love it with fresh berries, but it also great with peaches, sliced banana or just on its own.

My first experience with raw desserts was magical and now I will never look back. Raw desserts naturally do not contain any flour or refined sugar. Who knew that you could make a crust from blended nuts and dried fruit and that it would taste better than the real thing. I love this easy non-dairy dessert of raw cashew cream pie, both because it tastes delicious and because it is so so so healthy.

Why I Made This Easy Non-Dairy Dessert

A Healthy Cashew Cream Tart

Free of refined-flour, refined-sugar and butter; this raw cashew cream tart is sweetened with maple syrup, and no flour needed as the soaked and blended cashews create the base for a delicious vegan cream. The crust is made from dried fruit blended with nuts and flax seeds, allowing this pie to provide 4 grams of fibre per serving.

A Raw Dessert Recipe

Some people try to eat more raw foods throughout the day, sometimes aiming for up to 80 percent of their food being raw. The belief is that food is more nutritious in its raw state and that cooking or processing food degrades some of the nutrients. For more information on this topic check out my post See my post Raw Nor Stix + Is A Raw Food Diet For You?

A Vegan Non-Dairy Dessert

This is a great dessert to serve anyone on a dairy-free diet, or who is vegan. The pie is free of butter, eggs and milk and is made up mostly of soaked and blended cashews which is a great replacement for cream cheese. It is also sweetened with maple syrup over honey for a vegan version.

This Raw Dessert Can Be Made Seasonal

This raw dessert is a great way to showcase seasonal fruit. You can arrange sliced peaches on top, or peeled and sliced kiwi or a mixture of kiwi and strawberries.

A Gluten-Free Dessert

Perfect for those occasions when there are multiple food aversions or intolerances, and this dish is also appropriate for anyone who has celiac disease.

Diabetic Friendly

Free of refined flour and sugar, and high in protein at 7 grams per serving this dessert is a great option if you are conscious of foods that could spike your blood sugar levels. The addition of 4 grams of fibre goes further to help stabilize blood sugars.

Tips For Making This Easy Non-Dairy Dessert

Using a Food Processor

You will need a food processor or Vitamix to make this dessert; I have done it in my Nutrabullet in the past but you will need to do the crust in two batches. Make the crust first and you can just wipe it out afterwards, before making the cashew cream to save on cleaning time.

Use Raw Cashews

To get the creamy non-dairy cream tart consistency that beautifully replicates traditional cream cheese, you will need to purchase raw cashews. Roasted and salted cashews will not give you the creamy consistency that you are looking for with this tart.

Variations For The Raw Pie Crust

You can use any nut in place of the walnuts and almonds in the crust recipe, or just use one type of nut for the crust. In place of the dates you can use raisins (or sultanas). I sometimes like adding 1/2 cup of shredded unsweetened coconut to my raw pie crusts.

Notes For Making This Easy Non-Dairy Dessert

Soaking The Cashews

You will need to soak the cashews for at least 4 hours before making this dessert. You can get away with less time if you are using a powerful processor such as a Vitamix. Soaking nuts also increases the mineral availability in the nuts, making them more nutritious which is especially important for those following a plant-based diet (see my post How To Get Enough Zinc For Vegans and Vegetarians)

Can I Use Honey in Place Of Maple Syrup?

Yes, honey can be used in place of maple syrup. Look for unpasteurized honey if you are wanting to make this raw cashew tart 100 percent raw.

How Long Does It Have To Set For?

You can eat the tart as is as soon as it is finished, and like any cream tart it will be slightly soft (not pie-like). If you want a more firm consistency, let it set in the fridge for about 1 hour, or the freezer for 15-30 minutes before serving.

What Oil Can I Use?

I love macadamia oil when you can find it, but any other extra-virgin or cold-pressed oil can be used in this recipe. It also tastes great with melted coconut oil, or use avocado oil for ease.

Want Some More Raw Vegan Recipes?

Try these favourite raw vegan recipes:

• Raw Nor Stix
• Raw Chocolate Date Bars
• Hemp and Sunflower Seed Vegan Pate
• Two Ingredient Raw Chocolate
• Raw Almond Dip

Did you make this recipe for Easy Non-Dairy Dessert -Raw Cashew Cream Tart? Please let me know how it turned out for you! Share it on Pinterest and leave a comment below. I would love it if you shared a picture of your recreation on Instagram so I can take a look, and be sure to tag me @theconsciousdietitian.

Print Recipe

4.5 from 4 votes

Easy Non-Dairy Dessert - Raw Cashew Cream Tart

A surprisingly simple vegan dessert using cashews to create a cream base. Served on a raw nut and dried fruit crust and topped with seasonal fruit for an easy non-dairy dessert.

Prep Time30 mins

Soaking Time4 hrs

Total Time4 hrs 30 mins

Course: Dessert

Cuisine: Canadian

Keyword: Cashew Cheesecake, Raw Vegan Dessert, Sugar Free Gluten Free Vegan Desserts

Servings: 8

Calories: 300kcal

Author: Rachel RD CDE

Ingredients

For the crust:

• 1/2 cup walnuts raw
• 1/2 cup almonds raw
• 1/2 cup dates (or 3/4 cup of sultanas)
• 1/2 tsp sea salt
• 4 tbsp flax seeds

For the cashew cream filling:

• 1 cup cashews raw, soaked*
• 1/4 cup almond milk
• 3 tbsp maple syrup real
• 1/4 tsp sea salt
• 1/4 tsp ginger ground
• 1/4 tsp cinnamon ground
• 1 tsp vanilla pure
• 2 tbsp macadamia oil**

Instructions

• You will need a food processor and a tart-dish. A normal cake tin could be used as a substitute if you don't have one.
• To make the crust first pulse all the nuts in the food processor until they are crumb-sized. Add other ingredients for the crust into the food processor. The mixture should start to stick together. Add more dates if the mixture isn't sticky enough. Once it is all blended pour the mixture into tart-dish and press down evenly using the tips of your finger. Put in fridge while you prepare the filling. 
• To make the cream filling, first blend the soaked cashews until they are smooth like butter. This can take up to 3 minutes. Next, add all of the other ingredients and blend until smooth.
• Remove the tart crust from the fridge and add cashew mixture on top and spread evenly. Place the tart in the fridge while you chop up your desired fruits, letting it set ideally for 1 hour. You can speed up this process by putting it in the freezer until the fruit is ready.
• Thinly slice your seasonal fruit of choice and layer it on top of the set tart before you are ready to serve.

Notes

Soaking The Cashews*

You will need to soak the cashews for at least 4 hours before making this dessert. You can get away with less time if you are using a powerful processor such as a Vitamix. If you are soaking for longer than 12 hours leave them in the fridge to soak.

Oil Substitutes**

Any other extra-virgin or cold-pressed oil can be used in this recipe. It also tastes great with melted coconut oil, or use avocado oil for ease.

Using Honey

Look for unpastuerized honey if you are wanting to make this raw cashew tart 100 percent raw.

Setting Time

You can eat the tart as is as soon as it is finished, and like any cream tart it will be slightly soft (not pie-like). If you want a more firm consistency, let it set in the fridge for about 1 hour, or the freezer for 15-30 minutes before serving.

 

 

Nutrition

Calories: 300kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 2.9g | Trans Fat: -12g | Sodium: 196mg | Fiber: 4g | Sugar: 15g

Rachel

Rachel Dickens is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University and is currently a PhD student at UBC. She strives to provide evidence-based nutrition information with a focus on Indigenous Food Sovereignty while sharing diabetes-friendly recipes and tips for diabetes prevention.

theconsciousdietitian.com/about

• Lebanese Wild Fennel Pesto Recipe
• Roasted Rhubarb Apple Crisp - 6 Ingredients [Gluten-Free]
• Sami's Easy Peanut Sauce | 6 Ingredients!

Set your Author Custom HTML Tab Content on your Profile page