Raw Strawberry Tart

Prep Time 8 minutes
Course Breakfast, Dessert, Snacks
Cuisine American
Servings 8 servings



  • For the crust:
  • 1 1/2 cups raw nuts such as almond pecans, or walnuts unsalted
  • 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*
  • 1/2 teaspoon vanilla extract

For the filling:

  • 2 pints fresh strawberries use in-season organic varieties for the sweetest flavor
  • 1 teaspoon ground chia seeds
  • 1-2 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.


  • 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 and vanilla and pulse several times or until ingredients are combined.
  • 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.
  • Pour the crust mixture into a tart pan and press evenly, including up the sides. Pour the strawberry sauce from your bowl over the entire tart and then place the sliced strawberries on top.
  • 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.
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