No-Bake Strawberries and Cream Mini Tarts

Simple no-bake Strawberries ’N’ Cream tarts made with five ingredients: a date-and-nut crust, whipped coconut cream, and fresh strawberries.

Happy Memorial Day weekend, friends! These little tarts are perfect for warm-weather gatherings — they look elegant but are surprisingly easy to make. No oven required, and you can assemble them in under 30 minutes.

Crust: Just Two Main Ingredients

The crust is a simple blend of raw almonds and pitted dates. The texture is dense, chewy, and naturally sweet — similar to a Lara Bar — and it only takes two ingredients. If you don’t have almonds, any other nuts will work fine.

Equipment

You can press the crust into a tart pan for a single large tart, or use a muffin tin to form mini tart shells like I did. If you don’t have either, you can shape them by hand — they may be rustic but will still taste great. Aim for a higher rim and a shallow center to hold the filling.

Coconut Cream Filling

The coconut cream is the only other component that needs a bit of attention. Use a full-fat can of coconut milk that’s been chilled overnight so the solids separate from the liquid. Scoop the firm white cream into a bowl, discard or reserve the coconut water, and whip until fluffy. Sweeten with maple syrup to taste. Once whipped, keep it chilled until assembly.

If you don’t have chilled coconut milk on hand, you can use ready-made coconut cream or a thick almond/coconut yogurt as a quick alternative for topping the tarts.

Strawberry Topping

The final ingredient is fresh strawberries. Slice them and pile them on top of each tart. For a sweeter, saucy topping, warm the slices briefly on the stovetop with a drizzle of maple syrup until they soften and release their juices, then allow them to cool slightly before using.

Serving and Storage

These tarts are ideal for spring and summer entertaining. For the best texture and presentation, store the components separately in the fridge — crusts, whipped coconut cream, and strawberries — and assemble right before serving. Assembled tarts should be refrigerated and enjoyed the same day. Unassembled components will keep in sealed containers in the refrigerator for up to one week.

Ingredients

1 cup raw almonds
1 cup dates, pitted
1 full-fat can coconut cream, chilled overnight
1–2 tbsp maple syrup (to taste)
Sliced strawberries
Fresh mint leaves (optional)
Hemp hearts (optional)

Instructions

Make the crust: Pulse the almonds in a food processor until they form a coarse flour.
Add the dates and process until the mixture sticks together when pressed.
Press 2–3 tablespoons of the crust mixture into the bottom of each muffin cup lined with parchment (or into tart/pie pans) to form shells with slightly raised sides.
Chill a can of full-fat coconut milk in the fridge for at least 24 hours.
Open the chilled can, scoop out the solid white cream, and leave the coconut water for another use.
Whip the solid coconut cream with an electric mixer until fluffy. Add maple syrup to taste, then chill until ready to use.
Warm sliced strawberries with a drizzle of maple syrup over low heat if you prefer a saucier topping. Let cool slightly.
Store coconut cream, tart crusts, and strawberries separately in the fridge until serving. They keep up to one week when refrigerated in sealed containers.
To assemble: Spoon chilled coconut cream into each tart shell, top with strawberries, and finish with fresh mint and hemp hearts if using. Serve immediately and refrigerate leftovers.

Notes

To make a stable coconut whip, the can of coconut milk must be chilled overnight so the cream separates and firms up. If you prefer a shortcut, use ready-made coconut cream or a thick almond/coconut yogurt as a topping.

These tarts are vegan, gluten-free, oil-free, and refined sugar–free when sweetened with maple syrup. Yield: about 12 mini tarts. Total time: roughly 30 minutes.