How to Make a Delicious Tart Without Turning On Your Oven
This raw vegan treat uses a date crust and creamy coconut filling for a perfect dessert that won’t heat your entire apartment
The thought is so obvious that it barely requires repeating, but: When summer comes, no one wants to turn on their oven. One solution for making sure there is still dessert around can be found in the wide world of raw vegan sweets, which is adaptable and delicious, even if you are fine with eating food that’s been heated over 118 degrees.
As long as you have a stock of nuts and dates in the pantry, along with canned, full-fat coconut milk, you can make this simple and incredibly satisfying dessert that requires only the ingredients, a tart or springform pan (the bottom should be removable), and a food processor.
I’ve always been a huge fan of raw vegan cheesecakes, which are essentially chilled pudding pies in a crust that’s reminiscent of a Luna Bar — all dates and nuts — in the best way possible. When I found myself with a huge sack of pitted dates, it was time to figure out a no-bake tart that took inspiration from these raw desserts and provided a wonderfully adaptable base using only a food processor and my hands.
