Pucker up for this bright and tangy, no-bake strawberry lemon tart. You don’t have to be vegan to love this dairy-free dessert, but you can still appreciate how healthy it is — a gluten-free and paleo-friendly dessert, with no refined sugar. Plump Medjool dates make the nut-based crust perfectly sweet and chewy, paired with a fruity filling of coconut milk, fresh strawberries, lemon juice and a splash of maple syrup. (It’s thickened with just a bit of agar and tapioca powders, which you can find at most bulk or health food stores).
In a food processor or heavy-duty blender, combine walnuts, cashews, oats, dates, coconut oil, 1 tsp vanilla and sea salt. Pulse for about 1 minute or until the dates and nuts are combined and stick together.
Press the crust mixture into the bottom and sides of a greased 9-inch tart pan (preferably with removable bottom). Set aside while making the filling.
Add strawberries, lemon juice, lemon zest, maple syrup and 2 tsp vanilla extract (and arrowroot powder only if you’re using it as a substitute for tapioca) to a blender or food processor and pulse or blend until pureed, about 1 minute, and set aside.
Stir the tapioca powder into 4 Tbsp of cool water. Set aside.
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Add coconut milk and agar powder to a small saucepan, stirring while it simmers until thickened, around 1 minute. Once it’s bubbling, gradually add tapioca slurry, stirring continuously until it’s glossy and even thicker, about another minute.
Remove from heat and stir in strawberry mixture until combined. (If you have any clumps, don’t worry! Pass the mixture through a fine mesh strainer).
Pour filling mixture into tart crust, chilling in the fridge for at least 2-3 hours or overnight. (Store for up to one week). Before serving, decorate with pretty berries, lemon slices and flowers.
Like Claire’s vegan strawberry lemon tart? Try her vegan Girl Guide cookies or her vegan Moroccan doughnuts.