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Vegan Coconut Almond Chocolate Chip Ice Cream


In the summer time not many people enjoy turning their ovens on but I can’t get away from my sweet tooth. These berry tarts will satisfy your gluten free and vegan friends while at the same time fulfill that sweet tooth. These tarts are easy and no bake. Make them in mini tart pans for simple serving and clean up.

From our kitchen to yours, Dana


For the cream
1 cup soaked raw cashews
Juice of ½ lemon
1 tablespoon of lemon zest
5 tablespoon almond milk (any nut milk is fine)
2 teaspoon coconut sugar
1 teaspoon vanilla extract

For the tart
1 ½ cup almond flour
1 cup pitted dates
1 tablespoon melted coconut oil
1 tablespoon almond milk (any nut milk is fine)
Dustings of shredded coconut flakes or almond meal

Fresh sliced strawberries
Fresh blueberries
Coconut flakes


For the cream
Before you begin, soak one cup of raw cashews in cold water for 1-2 hours
Combine cashews, lemon, almond milk, coconut sugar and vanilla essence in a blender or food processor
Blend together until you achieve a creamy and smooth consistency
Keep the cashew cream mixture cool in the refrigerator while you begin prepping the tart shells in the following step

For the tart
Combine almond flour, dates, coconut oil and almond milk in a blender or food processor
Add almond milk to achieve the consistency desired
Take a heaping tablespoon of mixture and roll into ball
Place into a mini tart pans gently but firmly press the balls into the well so that the sides of the tart shell come just about the pan
Repeat until pan is full and chill for 15 minutes

To complete
Remove chilled tart shells from the fridge
Fill each tartlet with cashew cream
Top with fresh strawberries with a blueberry in the center and garnish with a light dusting of shredded coconut flakes.

Makes about 6 tarts (I used 6 inch tart pans)


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