Simple Strawberry Cashew Tart Recipe


Strawberry Cashew Tart

Prep Time: 30 minutes

Yield: 6 tarts

Strawberry Cashew Tart


  • Tart Filling
  • 1 ½ cup strawberries
  • 1 ½ cup cashews (unsalted)
  • 1 tbsp chai seeds (optional)
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • pinch of salt
  • Tart Crust
  • ¼ cup pecans
  • ¼ cup oats
  • pinch of salt
  • ¼ tbsp vanilla


  1. To make the crust, food process the pecans and oats into a coarse flour. Add the salt and vanilla and process again for about 30 seconds until the oils start to come out of the pecans. Spoon 2 tbsp of the mixture into each silicone muffin cup or a parchment lined muffin tin and press to the bottom to make the crust firm.
  2. Next prepare the tart filling. Heat the coconut oil until it becomes liquid. Once the oil is slightly cooled, add all of the ingredients into a food processor and blend very well until completely smooth. Pour the tart filling on top of the crust in the muffin cups. Fill almost to the top.
  3. Place the tarts in the freezer for 4 to 6 hours. Remove from freezer and place in refrigerator for about 1 hour before serving.

Recipe adapted from Sweetly Raw.

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7 Responses to Strawberry Cashew Tart

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  5. These look so delicious, it’s hard to believe that they are healthy too!

  6. Cindy says:

    How many does this make?

    • Simpletarian says:

      Hi Cindy, the Strawberry Cashew Tart Recipe makes about 6 tarts the size shown in the photo. Thanks for asking the question, I should update that information in the post. I hope you enjoy!

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