Strawberry Chocolate Tarts

These raw strawberry chocolate tarts are allergy-friendly, vegan, and so easy to make. With gorgeous looks and a delicious flavor, they’re perfect for dinner parties and celebrations.

No ratings yet

This post may contain affiliate links. Please read our disclosure policy.

These strawberry chocolate tarts are so packed with flavor that you wouldn’t guess that they’re free from dairy, eggs, wheat, and added sugar. Best of all, they’re raw, which means they have more to offer in the nutrition department and don’t require any baking.

The only thing better than the flavor of these delicious tarts is how beautiful they look.

Why I Love This

This tart is the perfect dessert for serving at dinner parties, celebrations, and special occasions. The crust, filling, and topping are completely raw, which means less work for you in the kitchen to prepare them.

The preparation also means this dessert is healthier than most. By avoiding high cooking temps, more of the enzymes and nutrients in the tarts are left intact. And with a long list of nutritious ingredients, including avocado, banana, coconut, walnuts, cocoa, and, of course, strawberries, you want to preserve all that goodness.

These tarts take very little time to throw together and can be served immediately. They are also super easy to customize based on personal preferences. This combined with the fact that they are free from so many troublesome ingredients like wheat and dairy, makes them a great option for serving to guests.

Of course, the gorgeous appearance makes them one dessert you’ll definitely want to show off. The only thing better than the presentation is the combination of a rich, smooth filling, deliciously crumbly crust, and fresh berry topping.


I’ve found that the key to this tart is in how the different ingredients in each layer come together to create the perfect taste and texture.

  • Medjool Dates. Sweet and chewy, dates are every vegan’s secret weapon. Medjool dates bring the perfect amount of sweetness to this recipe without any of the downsides that come with using sugar.
  • Shredded Coconut. This ingredient is key to creating that crumbling, gluten-free crust. Make sure to use raw shredded coconut instead of toasted, otherwise your tart will fall apart.
  • Avocados. You might think avocados are only for savory dishes, but these fruits have the perfect texture and fat content to create decadently smooth dessert fillings. Use one large Haas avo or two smaller avocados.
  • Banana. This is another fruit that lends itself to the smooth and delicious chocolate filling in these tarts. Choose a banana that is starting to turn brown but not quite as squishy as what you’d use for banana muffins.
  • Strawberries. You’ll need a pound of fresh strawberries to make these tarts. Look for big, plump berries with bright red flesh and little to no white showing around the top.

How to Make

These raw strawberry chocolate tarts are so easy to make. All you need is a food processor and some mini-tart pans. Let’s take a closer look at how this recipe comes together.

Preparing the Crust

Step 1: Add your walnuts, coconut, and dates to the food processor. Process until you get a nice crumbly texture like that in my photo below.

Step 2: Press the crumble into the tart tins. Shoot for a thickness of about ¼ to ½ inch.

Preparing the Filling

Step 1: After cleaning out your food processor, add your banana, avocado, cocoa powder, plant milk, and agave nectar. Process until you get a smooth, pudding-like texture.

Step 2: Spoon the filling into your tart tins. Fill them up to the top edge of the crust, taking care to make the surface as flat as possible.

Adding the Topping

Step 1: Cut the tops off your strawberries, then slice them vertically into ¼-inch slices, reserving four whole berries. (Be sure to wash your strawberries before you begin.)

Step 2: Arrange the slices on top of the tart in a single layer with the pointy ends sticking out like flower petals.

Step 3: Add a second layer of slices as shown in my photo below.

Step 4: Place a whole berry in the center of the second layer with the tip pointing up. Push it down slightly to press the slices into the filling to help keep them in place.

Step 5: Place the tarts in the fridge to chill or serve immediately.

Expert Tip

One downside to making raw, gluten-free crusts is that they aren’t quite as stable as cooked, flour crusts. This can make it challenging to remove your tart from the tin when the time comes. One trick I’ve found immensely helpful is to use tart tins with removable bottoms.

This way, when your tarts are ready to serve, all you have to do is push up on the bottom. The removable piece will help keep the tart crust intact while you transfer it to a plate.

Another thing that helps here is to chill your tarts for at least 30 minutes before serving. This helps the crust set a bit better so it is less likely to fall apart when you pop it out of the tin.


One thing I love about this recipe is that you can easily mix things up by substituting the strawberries for just about any other fruit.

I have tried it with blackberries, raspberries, kiwis, and bananas, and all work wonderfully. You can even skip the fruit and top the chocolate filling with a dollop of coconut whipped cream. This version is my kiddo’s favorite way to enjoy these tarts.

What to Serve With

This rich and fresh dessert is the perfect way to follow up just about any dinner. If you want to expand on your dessert experience, I recommend pairing it with a beverage worthy of its decadence.

Hot Beverages

A nice cup of decaf coffee is the perfect complement to this tart’s rich flavors. If you want to mix it up a bit, try mushroom coffee for its added health benefits. My favorite brand is MUD/WTR.

Cool Beverages

A glass of dry red wine is always a good choice for chocolate desserts. I’ve also found that vegan eggnog does an excellent job of elevating the flavors here (so does the Puerto Rican version of eggnog). 

Cold or hot, golden milk is another great beverage worthy of accompanying this gorgeous dessert.

Frequently Asked Questions

Why is my tart crust falling apart?

If your crust is falling apart, it’s probably because the crumble is too dry. This can happen if you didn’t use enough dates or if they had less moisture than is typical. Add water one teaspoon at a time until it starts sticking together better.

Can the tart crust be made nut-free?

It is possible to make the tart crust without walnuts or other nuts, but it takes some trial and error. The best substitute I’ve found to this point is cassava flour.

What is the chocolate filling made of?

The chocolate filling in this tart is basically an expanded version of our vegan chocolate pudding recipe. The main difference is that this filling uses a banana and a little less cocoa powder. It’s a little thinner too, thanks to extra plant-based milk, which helps it better fill the tart crust.


These easy tarts are best made the day you plan to eat them. But if you do end up with leftovers or need to make them ahead of time, it’s possible to store them with some careful preparation.


The fridge is the only place to store your tart. 

Without removing it from the tart tin, carefully wrap it in plastic wrap or waxed cloth. Place it in the fridge and eat it within one to three days.

While the tart will keep for longer, the crust tends to get soggy and fall apart if stored for more than one day.


It’s not recommended to freeze your tart. The crust tends to fall apart once thawed and fresh berries just have a better texture and flavor than frozen-then-thawed berries. 

Serving Size

This recipe makes enough crust, filling, and topping for four mini tart tins or one standard-sized tin. 

I prefer to use the mini option so each person can enjoy their own adorable little tart.

Raw Strawberry Chocolate Tart

These raw strawberry chocolate tarts are allergy and food intolerance friendly, vegan, and so easy to make. With gorgeous looks and a delicious flavor, they’re perfect for dinner parties and celebrations.
Click stars below to rate, or leave a full review in the comments
No ratings yet
Print Rate it Now Pin Recipe
Course: Dessert
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Sara Seitz


For the Crust

  • 2 cups walnuts
  • ½ cup medjool dates pitted about 6 dates
  • 1 cup raw shredded coconut
  • ¼ tsp salt

For the Chocolate Filling

  • 1 large or 2 small avocados
  • 1 large banana
  • ½ c. cocoa powder
  • 1-2 tsp agave nectar
  • ½ tsp salt
  • ½ c soy or rice milk

For the Topping


  • Combine all of the crust ingredients in a food processor and blend until a fine crumb forms. Remove from food processor and press into tart pan(s), making sure to press firmly into the sides to make a solid crust.
  • Rinse food processor and add all of the chocolate filling ingredients. Start with half a banana and add the rest once you’ve tasted it to make sure it doesn’t end up tasting like banana. Blend until smooth and pudding-like. Divide equally among the tart crusts, filling almost to the top of the crusts.
  • For the topping, slice the strawberries and lay out in a flower pattern as shown above. Let chill for at least 10 minutes, gently remove from tart pans, and serve.


Feel free to mix up the toppings by replacing strawberries with blackberries, raspberries, kiwi, banana, or coconut whipped cream.

Recommended Tools & Products

Food processor
Tart tins
Cutting Board
Cutting Board
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

17 thoughts on “Strawberry Chocolate Tarts”

  1. I’m loving your site! I’ve tried several recipes and loved them all; they’re really helping me adapt to a different way of eating.

    For the chocolate tart crust, do you use sweetened or unsweetened coconut? Also, any suggestions for an alternative to using the dates? I never have them on hand and was wondering if I could add some maple syrup instead, or perhaps a different dried fruit. Thanks!

    • Unsweetened coconut – if I don’t specify it’s always unsweetened. For the dates, I think someone said raisins worked ok but I haven’t tried anything else. I don’t think syrup would be binding enough…the nice thing is dates are dried so you can keep a bunch of them in a jar in the pantry for a while, you don’t have to go get them all the time.

  2. These look amazing, and I’m dying to try them. Alas, I am HIGHLY allergic to tree nuts, including coconut and walnuts. Is there perhaps a way I could substitute those two ingredients? I wouldn’t know what to use. Perhaps raw oats instead of walnuts and maybe peanuts for some more give/taste?

  3. Hello Jessica,

    I just bought organic strawberries and this is what I was dreaming of doing….I would love your job but I already love my job!

    As a true foodie, I am always taking pictures of my creations. I love tarts. Great job,WOW!!!

  4. Oh wow! These are gorgeous! I can’t imagine anyone not being blown away by this dessert. It’s incredible that there is no sugar, dairy, egg or flour in them. It’s autumn here in New Zealand at the moment, but I can’t wait for summer to come around again so that I can try out this recipe.

  5. These look INCREDIBLE! I’ve always been kind of afraid to make tarts…don’t quite know why, but I know I have to try this! I just got some strawberries too, perfect timing : )

  6. wow, wow, wow! Those tarts look awesome! I am eager to try them out myself, but need to acquire tart pan(s) first. 😉

  7. So kicking myself for eating our last avocado for lunch!! These look absolutely amazing!