This Raw Strawberry Tart is easy and perfect for vegan and gluten-free dessert lovers! It’s no-bake and so delicious. 

Raw Strawberry Tart served on a plate

If you’re like me, you adore fresh strawberries. Here is a picture of some that I picked up at my local farm stand this past weekend. I actually bought so many that I decided to transform them into a Strawberry Tart that I’m sharing with you today.

Strawberries fresh from the farmers' market.

Recipe Steps

This recipe takes a little bit of effort, but it’s actually not that hard. The hardest part is making the crust, which gets made in the food processor. 

Step One

Make the crust by blending up the nuts, oats, raisins, flax meal, currants, vanilla, and date paste all mixed together in the food processor. If you don’t have date paste, you can also use maple syrup.

Tart crust in the food processor.

Step Two

Press the mixture into a tart pan and pop it in the fridge to chill and firm up.

Raw nut and dried fruit tart crust.

Step Three

The last step in making my tart is to mix together one pint of strawberries with some chia seeds to make a filling to spread over the tart. Then top the tart all with the last pint of sliced strawberries.

Raw Strawberry Tart with mint on top

Step Four

Let the tart chill for about 30 minutes to firm up just a bit. I put a big bowl over the top which also helped keep my husband from getting into it!

Raw Strawberry Tart from Carrie on Living |

Step Five

Remove the tart from the pan and serve chilled. Once I sliced the tart, the strawberries were a bit mushy, but the flavor was just incredible.

slice of strawberry tart on a plate

Other Vegan Dessert Recipes You Might Like

Here is the printable recipe:

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A close up of strawberry tart on a plate

Raw Strawberry Tart (Vegan, Gluten-Free)


This Raw Strawberry Tart is easy and perfect for vegan and gluten-free dessert lovers! It’s no-bake and so delicious.


  • For the crust:
  • 1 1/2 cups unsalted, raw nuts such as almond, pecans, or walnuts
  • 1 cup gluten-free rolled oats (uncooked)
  • 1/2 cup raisins
  • 2 tablespoons ground flax seeds
  • 1/3 cup dried currants
  • 1/2 cup date paste or maple syrup
  • 1/2 teaspoon vanilla extract
  • For the filling:
  • 2 pints fresh strawberries (use in-season, organic varieties for the sweetest flavor), divided
  • 1 teaspoon ground chia seeds
  • 12 teaspoons coconut sugar, if desired (this depends on how naturally sweet your strawberries are. If they are on the tart side, you might need the sugar. If your strawberries are very sweet, then leave out the sugar).


  1. Place nuts and oats in a food processor and process on high for about a minute or until a flour-like consistency is reached. Add raisins and process on high for another minute. Add ground flax seeds, dried currants, date paste or maple syrup, and vanilla and pulse several times or until ingredients are combined.
  2. Wash one pint of strawberries and remove the stems. Add them into a medium bowl with the ground chia seeds. Use a fork to mash the mixture together and set aside for at least 10 minutes to thicken. In the meantime, wash the other pint of strawberries and slice them thinly.
  3. Pour the crust mixture into a tart pan and press evenly, including up the sides. Pour over the strawberry sauce from your bowl over the entire tart and then placed the sliced strawberries on top.
  4. Let tart chill in the fridge for at least an hour before serving. Serve cold or at room temperature.


*To make date paste, place 8 pitted Medjool dates in a small saucepan with just enough water to cover (about 1/3 cup). Bring to a boil and then reduce the heat to low. Simmer, uncovered, for 15-20 minutes, or until the dates have reduced to a thick paste.

  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: vegan, raw strawberry tart, no-bake, gluten-free tart

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