If you are a chocolate and strawberry lover, then this no bake Vegan Chocolate Strawberry Tart is for you! It has a crunchy Oreo crust and two creamy layers of strawberry and white chocolate filling.
This vegan strawberry tart has a crunchy Oreo crust that is easy to make. It has 2 layers of filling, one strawberry, and one white chocolate. The two toned filling is optional, you can also mix everything together for one layer. The tart will taste the same, but I think the 2 toned effect for this chocolate and strawberry tart is beautiful.
This vegan strawberry tart with white chocolate can be made with either fresh or frozen strawberries. So you can make it all year round, no need to wait for summer. Another great tart is this Cherry Almond Crumble Tart that can be made using frozen cherries as well.
Another wonderful tart that is filled with chocolate is this Snickers Tart. This gluten-free Strawberry Almond Tart is filled with sweet strawberries.
Ingredients
For the Crust:
- Oreo cookies, the real thing or a generic brand. Just make sure they are vegan to keep this tart vegan. Just gluten-free if desired.
- Vegan butter, a good quality that is non salted.
For the Strawberry layer:
- Strawberries, fresh or frozen, weigh the fresh ones after they have been hulled and chopped for the correct amount.
- Lemon juice, fresh squeezed is the way to go.
- Coconut milk, 1 can that is full fat, use half the can for each layer of the filling.
- Agar agar, it is important to use the powder form so this vegan strawberry tart sets correctly.
- Maple syrup, or you can use another liquid sweetener of choice. Taste and depending on the sweetness of the strawberries, add a little more if desired.
White Chocolate layer:
- Coconut milk, the remaining half of the can, it is important that the coconut milk is full fat so this chocolate strawberry tart will set properly.
- Almond milk, I love unsweetened almond milk and use it in most of my recipes. You can also substitute for any other kind of plant-based milk, or regular milk for non vegan.
- Vegan white chocolate, use a good quality chocolate chips or chopped chopped bar.
- Maple syrup, or you can use another liquid sweetener of choice. Taste and depending on the sweetness of the chocolate, add a little more if desired.
- Agar agar, it is important to use the powder form so it sets correctly.
- Vanilla extract, or vanilla bean paste.
Instructions
Crust
- Start by making the crust.Blend the Oreos in a food processor until it has a sand like consistency. Add the melted butter and puls to combine. Add to a tart pan with removable sides and press to and even layer. Place in the fridge while you prepare the filling.
Strawberry layer
- Rinse out the food processor, then add the strawberries and mix until smooth, scrape down the sides as needed. Strain the strawberry puree through a fine mesh strainer and add to a small pan with the rest of the ingredients except the agar agar. Whisk well over medium high heat, while stirring, until it starts to simmer. Add the agar agar and continue whisking and simmer for 4 minutes. Let the filling cool slightly, and lightly tap the bottom of the pan to remove air bubbles then pour into the prepared crust. Let set in the fridge for 1 hour or until it feels set to the touch.
White Chocolate layer
- Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer. Add the agar agar and stir constantly while it simmers for about 3 minutes. Take the pan off the heat and add the chopped white chocolate and vanilla paste. Stir until the chocolate is melted and smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.Let the filling cool slightly, for about 5 minutes, then lightly tap the bottom of the pan to remove air bubbles. Pour the filling onto the strawberry layer. Place in the refrigerator for at least 4 hours or over night to firm up.
- Decorate with fresh strawberries, flowers and chocolate if desired. Keep leftovers in the refrigerator for up to 4 days.Enjoy!
Hint, The two toned filling is optional, instead of the 2 separate chocolate and strawberry layers, you can also mix everything together for one layer. The tart will taste the same.
Also try this Double Chocolate Matcha Tart or for a breakfast tart, give these delicious and healthy Chocolate Granola Breakfast Tarts a try.
Tart recipes
Cake recipes
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If you are a chocolate and strawberry lover, then this no bake Vegan Chocolate Strawberry Tart is for you! It has a crunchy Oreo crust and two layers of filling, strawberry and white chocolate.
- 28 (310g) Oreo cookies
- 70g vegan butter, melted
- 300 g strawberries, hulled and chopped
- 2 tablespoon lemon juice
- ½ (200ml) of a 400ml can coconut cream
- 2 tsp agar agar powder
- 3-4 tbsp maple syrup or liquid sweetener of choice, depending on the sweetness of the strawberries
- ½ can (200 ml) coconut cream
- ½ cup almond milk
- 100 g vegan white chocolate, finely chopped
- 1-2 tbsp maple syrup or liquid sweetener of choice, if needed
- ½ tsp agar agar powder
- ½ tsp vanilla paste
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Start by making the crust.
Blend the Oreos in a food processor until it has a sand like consistency. Add the melted butter and puls to combine. Add to a tart pan with removable sides and press to and even layer. Place in the fridge while you prepare the filling.
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Rinse out the food processor, then add the strawberries and mix until smooth, scrape down the sides as needed. Strain the strawberry puree through a fine mesh strainer and add to a small pan with the rest of the ingredients except the agar agar. Whisk well over medium high heat, while stirring, until it starts to simmer. Add the agar agar and continue whisking and simmer for 4 minutes. Let the filling cool slightly, and lightly tap the bottom of the pan to remove air bubbles then pour into the prepared crust. Let set in the fridge for 1 hour or until it feels set to the touch.
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Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer. Add the agar agar and stir constantly while it simmers for about 3 minutes.
Take the pan off the heat and add the chopped white chocolate and vanilla paste. Stir until the chocolate is melted and smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.
Let the filling cool slightly, for about 5 minutes, then lightly tap the bottom of the pan to remove air bubbles. Pour the filling onto the strawberry layer. Place in the refrigerator for at least 4 hours or over night to firm up.
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Decorate with fresh strawberries, flowers and chocolate if desired.
Keep leftovers in the refrigerator for up to 4 days.
Enjoy!
Keriann Powell
I love your recipes I will like to try the strawberry chocolate tart thsnks! And do you recommend a different fruit sometimes its hard to get strawberries I live in Jamaica I need to plant my own! Lol
Helena
Hi Keriann,
So happy to hear you like me recipes! For this tart you can use any other berry, like raspberry or blueberry, frozen works fin too if you can get ahold of that?
/Helena