Name: No Bake Vegan Fruit Tart with Aquafaba Cream
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 cup lightly roasted oats; ¼ cup sugar-free agave syrup; 1 tbsp coconut oil; ½ cup aquafaba whipped until stiff peaks; 1 cup soaked cashew (( at least for two hours to overnight)); 1 tsp pure vanilla extract; 2 tbsp granular sugar-free sweetener; 1 kiwi ((skin removed and sliced)); 4-8 strawberries; ½ cup grapes; ½ cup mandarin

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No Bake Vegan Fruit Tart with Aquafaba Cream:

These are my version of no bake vegan fruit tart with aquafaba cream. Yes these don’t just look fancy, but taste heavenly.

We are officially in August. Time flies so soon, yeah really. August will end in about thirty days and officially fall will be here. And before the sunshine and warm weather disappears, make the most of the last month of summer.

Enjoy outdoor time, head to your favorite picnic spot and yes, plunge in pool. This certainly doesn’t need any explanation. Plan the outdoor party if you haven’t done yet. And I can help you with party menu planning. Plus, I have a summery and light dessert for you.

Yes, it’s my no bake vegan fruit tart with aquafaba cream. It’s sugar-free too and loaded with creamy filling and tons of summer fruits.

So, what’s in it? It’s creamy cashew puree with pure vanilla extract and granular sugar-free plus whipped aquafaba. To make the cashew cream airy and light, I added a cup of whipped aquafaba.

The crust is light and quick too. I used roasted old-fashioned oats, sugar-free agave syrup and coconut oil for it. It’s upper quick and easy and requires a food processor. No need to bake anything. In addition to my crust, I have used store brought mini tart crusts. That’s because my LO loves these cute tart shells.

Then comes the topping, which is a medley of summer fruits and berries. The time taken to make this dessert is exactly 20 minutes if you don’t have the aquafaba whip ready. If you do have some in the refrigerator, then the dessert making time will be just five minutes.

Now the step-by-step illustration.

No Bake Vegan Fruit Tart with Aquafaba Cream Recipe:

Step-1: Prepare the crust:

Take ½ to 1 cup of lightly roasted old-fashioned oat in a food processor.
Process until the oat is powdered.

Now add 1 tablespoon of coconut oil and ¼ cup of agave syrup/maple syrup/sugar-free agave.
Add more syrup and oil if required. (in case the dough is not easy enough to work with)
Process until a soft dough is formed.

Prepare the crust by pressing the dough onto a greased tart pan.
Or add a parchment paper and press the dough for easy de-molding later.

Refrigerate the tart crusts.

Step-2: Prepare the cream:

Whip half a cup of aquafaba until stiff peaks are formed.

Take a cup of soaked cashew in a blender.
Add 2 tablespoon of granular sugar-free and 1 teaspoon of pure vanilla extract.

Blend it to a smooth puree.
Fold in whipped aquafaba into the cashew cream until the mixture looks airy and well incorporated.

The aquafaba cream is ready.

Step-3: Prepare the fruits:

Take any fruit of your choice.
I used strawberries, grapes, kiwi and mandarin.

Step-4: Fill the tarts and refrigerate:

Fill each tart shell with the cashew aquafaba cream.
Top with fruits of your choice.
Serve it or refrigerate until serving.

Few facts about my Vegan fruit tarts with aquafaba cream:

It’s sugar-free.
It’s light and sweet.
It can be eaten for breakfast too. (just add sweetened coconut yogurt in the filling instead of cashew-aquafaba cream)
Its refined sugar free.
It’s HEALTHY and 100 % VEGAN.

Nutrition Fact:

📖 Recipe

No Bake Vegan Fruit Tart with Aquafaba Cream

These are my version of no bake vegan fruit tart with aquafaba cream. Yes these don’t just look fancy, but taste heavenly.

5 from 16 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 5

Total Time: 25

Calories: 133kcal

Ingredients

Crust

1 cup lightly roasted oats
¼ cup sugar-free agave syrup
1 tablespoon coconut oil

Filling

½ cup aquafaba whipped until stiff peaks
1 cup soaked cashew, ( at least for two hours to overnight)
1 teaspoon pure vanilla extract
2 tablespoon granular sugar-free sweetener

Fruit toppings

1 kiwi, (skin removed and sliced)
4-8 strawberries
½ cup grapes
½ cup mandarin

Instructions

Prepare the crust:

Take ½ cup of lightly roasted old-fashioned oat in a food processor.
Process until the oat is powdered.
Now add 1 tablespoon of coconut oil and ¼ cup of agave syrup/maple syrup/sugar-free agave.
Process until a soft dough is formed.
Prepare the crust by pressing the dough onto a greased tart pan.
Or add a parchment paper and press the dough for easy removal later.
Refrigerate the tart crusts.

Prepare the cream:

Whip half a cup of aquafaba until stiff peaks are formed.
Take a cup of soaked cashew in a blender.
Add 2 tablespoon of granular sugar-free and 1 teaspoon of pure vanilla extract.
Blend it to a smooth puree.
Fold in whipped aquafaba into the cashew cream until the mixture looks airy and well incorporated.
The aquafaba cream is ready.

Prepare the fruits:

Take any fruit of your choice.
I used strawberries, grapes, kiwi and mandarin.

Fill the tarts and refrigerate:

Fill each tart shell with the cashew aquafaba cream.
Top with fruits of your choice.
Serve it or refrigerate until serving.

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Notes

You can add yogurt or custard instead of aquafaba-cashew cream.
Top with fruits of your choice or add only berries and toasted nuts.
You can use a muffin pan to make mini tart shells too.

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Nutrition