No-Bake Strawberry & ‘Cream’ Tartlets

No-Bake Strawberry & 'Cream' Tartlets

No-Bake Strawberry & 'Cream' Tartlets

Who doesn’t love strawberries and cream? I definitely do, but as I can’t eat dairy cream I used coconut cream as an alternative in this recipe. This simple recipe is the perfect indulgent, summery dessert. It comprises of a no-bake chocolate tart case, strawberry chia jam and whipped coconut cream.

This recipe is a gluten free, low FODMAP, refined sugar free and vegan version of the traditional strawberry and cream tart.  They are perfect for afternoon tea or dessert with family and friends. Trust me you won’t be disappointed!


For the tartlets:

100g gluten free oats

65g Indigo Herbs brown rice flour

35g Indigo Herbs cacao powder

50g melted coconut oil

40ml maple syrup

40g smooth almond butter

2 tbsp unsweetened almond milk

For the jam:

100g fresh strawberries

2 tbsp cold water

1 tbsp chia seeds

For the topping:

1 can full fat coconut milk (refridgerated overnight)

½ tsp vanilla extract

4 strawberries

1 tbsp grated coconut (optional)


  • Start by making the jam filling, add the strawberries and cold water to a saucepan
  • Stir continuously over a medium heat for 5-7 minutes until strawberries have broken down and some of the water has evaporated
  • Pour into a bowl before stirring in the chia seeds then leave it cool completely
  • Line the bottom of 4 mini springform tart cases with greaseproof paper
  • Combine the tartlet ingredients together in a bowl with a spoon, then form a dough with your hands
  • Divide the dough into 4 pieces then press each one into the tart cases
  • Place the tart cases in the fridge to set for 30 minutes
  • When the tarts have cooled, gently remove them from the springform cases
  • Spoon some of the jam into each tartlet
  • Remove the coconut milk from the fridge and spoon the thick top layer (the coconut cream) into a large bowl, discard the liquid
  • Add the vanila extract
  • Beat the coconut cream with an electric whisk for 2 minutes until it is thick and creamy
  • Pipe or spread the coconut cream over the top of the jam layer
  • Top each tartlet with a strawberry and some of the grated coconut (if using)
  • Store in the fridge for best results

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