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You are here: Home / Blog / Raw Strawberry Kiwi Tart

Raw Strawberry Kiwi Tart

May 8, 2015 By Garden Fresh Foodie

Raw Strawberry Tart With Pecan Crust What to make for your momma this weekend? How about a raw tart that takes no time to put together?! This tart is rich, without the inflammation from using a dairy-base, and sweet without using refined sugars. It also contains no cholesterol and is low in saturated fat (it does contain healthy fats). Winner? Yes! Only thing is, it’s best served day of. So, you can pre-make the crust & the filling, and then assemble a few hours before serving. If you want less richness, and more fruit (which is what I prefer), use less of the cashew cream base, and more berries. You can’t go wrong here. With the leftover cream, make these stuffed balsamic dates!

To top this tart I used strawberries, as they are just coming into season. Sweet and delish on their lonesome-but, also an amazing topper. To add vibrance I added in the kiwi for contrast. Use what ever is in season for this tart. In July, this will be great with blueberries and raspberries for a 4th of July spectacular!

The vibrance of the colors is something that pleases the mind, the palette, and the body. The foods used in this recipe are all anti-inflammatory, and full of micronutrients. The crust, made from nuts and raw sugar, or date paste-contains protein, fiber, and iron. If you wish to make the crust oil free, simply omit the oil, and replace the sugar with a liquid sweetener or date paste. For how to make date paste, click here. Let me know how it goes-I’m going to try it next time.Raw Fruit Tart With Strawberries and Kiwi

Ingredients:

Crust:

  • 2 cups pecans
  • 1 1/2 tbsp coconut oil
  • 2 tbsp raw sugar (or omit the oil and use maple sugar, date paste, or honey to bind the crust)
  • 1 tsp cinnamon
  • 1/4 tsp kosher saltRaw Pecan Tart Crust With Fruit Tart Filling

“Cream” Cheese Layer:

  • 2 cups cashews, soaked overnight and drained
  • 1/4 cup water
  • 2 tbsp agave nectar
  • 1 tsp lemon zest (use an organic lemon if possible)
  • 3 tbsp fresh lemon juice (zest first!)
  • 1 tbsp fresh orange juice
  • pinch salt
  • 1 tsp vanilla

Fruit:

  • Choice of strawberries, kiwi, mango, raspberries, blueberries-you name it! (I used 3 1/2 kiwis and a bunch of strawberries)-pick seasonal fruitsFruit Tart Mise En Place

Instructions:

  1. For crust: Place all ingredients for crust into food processor. Pulse until it comes together. Press into a tart pan with removable bottom or a springform pan
  2. For filling: Place all ingredients except water into a blender, like a Vitamix. With blender on low, blend, gradually add water until a thick, cream cheese-like spread forms and cashews have become creamy
  3. Spread filling onto raw crust. If less cashew cream is desired (it’s rich), use less and save the filling to make these stuffed balsamic dates.Sweet Cashew Cream Filling For Raw Strawberry Tart
  4. Slice fruit into thin pieces and create a concentric ring around the pan.Assembling Raw Fruit Tart
  5. Refrigerate several hours before serving (if desiring a frozen dessert, cover and freeze for a few hours-this will dull the colors of the fruit). Remove from tart pan and serve.Side View of Raw Strawberry TartSlice of Raw Strawberry TartSlice of Raw Fruit Tart With Strawberries and Kiwi.

Nutritional Benefits:

  • While high in fat, the fat in this dessert comes from whole foods and is very low in saturated fat, and contains no cholesterol. If less cashew cream is used for the base, this would help to decrease overall fat. In addition, if coconut oil was omitted, there would be 17.5 g less fat total.
  • Gluten Free and plant-based: decreases inflammation in the body
  • Low in sugar
Raw Strawberry Kiwi Tart
 
Print
Prep time
30 mins
Total time
30 mins
 
Raw seasonal tart, made with cashew cream as the creamy base, topped with strawberries and kiwi.
Author: www.gardenfreshfoodie.com
Recipe type: Dessert
Cuisine: Raw
Serves: 12
Ingredients
Crust:
  • 2 cups pecans
  • 1½ tbsp coconut oil
  • 2 tbsp raw sugar (or omit the oil and use maple sugar, date paste, or honey to bind the crust)
  • 1 tsp cinnamon
  • ¼ tsp kosher salt
"Cream" Cheese Layer:
  • 2 cups cashews, soaked overnight and drained
  • ¼ cup water
  • 2 tbsp agave nectar
  • 1 tsp lemon zest (use an organic lemon if possible)
  • 3 tbsp fresh lemon juice (zest first!)
  • 1 tbsp fresh orange juice
  • pinch salt
  • 1 tsp vanilla
Fruit:
  • Choice of strawberries, kiwi, mango, raspberries, blueberries-you name it! (I used 3½ kiwis and a bunch of strawberries)-pick seasonal fruits
Instructions
  1. For crust: Place all ingredients for crust into food processor. Pulse until it comes together. Press into a tart pan with removable bottom or a springform pan
  2. For filling: Place all ingredients except water into a blender, like a Vitamix. With blender on low, blend, gradually add water until a thick, cream cheese-like spread forms and cashews have become creamy
  3. Spread filling onto raw crust. If less cashew cream is desired (it's rich), use less and save the filling to make these stuffed balsamic dates.
  4. Slice fruit into thin pieces and create a concentric ring around the pan.
  5. Refrigerate several hours before serving (if desiring a frozen dessert, cover and freeze for a few hours-this will dull the colors of the fruit). Remove from tart pan and serve.
Notes
Calculated with full amount of cashew cream used. If less is used, alter caloric info. 6% iron, 5% Vitamin C, 81 mg of potassium
Nutrition Information
Serving size: 1/12 Calories: 212 Fat: 18.8 g Saturated fat: 1.8 g Carbohydrates: 8.5 g Sugar: 4.3 g Fiber: 2.2 g Protein: 3.3 g Cholesterol: 0 mg
3.2.2929

Filed Under: Blog, Gluten Free Desserts, Healthy Desserts, Passover, Raw Foods Tagged With: cashew cream, cashews, desserts, gluten free, gluten free desserts, Kiwi, nuts, pecans, plant-based desserts, raw, raw crust, raw desserts, raw strawberry tart, spring desserts, strawberries, summer desserts, summer recipes, tart crust, Vegan, vegan and gluten free desserts, vegan desserts

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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