Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Tart crust
  • ½ cup gluten-free rolled oats
  • ¼ cup white rice flour
  • 2 tbsp coconut sugar
  • ½ tsp baking powder
  • ½ tsp Ceylon cinnamon
  • ¼ tsp salt (Himalayan or other good quality)
  • 3 tbsp coconut oil (room temperature, scoopable) + ¼ tsp coconut oil for greasing tart pans
  • 3 tbsp cold water
  • Whipped coconut cream
  • 1 can of chilled coconut milk (use only the creamy part ~1/2 cup, and save 2 tbsp for tahini caramel)
  • ½ tsp maple syrup
  • ½ tsp-1 tsp lemon juice (depending on how sweet/lemony you want the cream)
  • ⅛ tsp vanilla bean powder
  • Tahini caramel
  • 6 pitted fresh dates
  • 2 tbsp coconut cream
  • 1 tbsp tahini (I use a slightly salted version)
  • ⅛ tsp Ceylon cinnamon
  • pinch of salt if tahini is unsalted
  • Toppings:
  • Fresh strawberries (as much as you like!)
  1. Preparations: Put a coconut milk can in the fridge overnight.
  2. Tart crust: Preheat oven to 360F / 180 C.
  3. Pulse rolled oats a few times in a food processor to get a coarse flour.
  4. Combine well together all dry ingredients: rolled oats, flour, coconut sugar, baking powder, cinnamon and salt.
  5. Add coconut oil and mix well with a spoon first and then by hand to make a crumble.
  6. Add cold water 1 tbsp at a time to get the right consistency: the dough should be soft and moist.
  7. Grease tart pans with coconut oil. I used 4 mini tart pans (ΓΈ ~4 inches / 10 cm)
  8. Divide the dough roughly into 4 pieces and press each dough piece into the tart pan.
  9. Bake in the oven for 6-8 minutes or until the crust is golden brown. Chill the tarts for a while (at least 15 min) before putting on the fillings.
  10. Whipped coconut cream: Scoop the creamy coconut milk out of the can. Set 2 tbsp aside to use for the tahini caramel and whisk the rest up with a hand mixer (add sweetener, lemon juice and vanilla). I usually have about ½ cup of cream to whisk into whipped cream. Adjust the amount of sweetener and lemon juice to taste.
  11. Tahini caramel: Blend all ingredients in a food processor until smooth and creamy. Add liquid (e.g.plant-based milk or water) if needed.
  12. Making the tart: Fill the tarts with tahini caramel and whipped coconut cream. Add as many strawberries on top (chopped or whole) as you wish and ENJOY this summer treat!
Recipe by My Berry Forest at