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Vegan white chocolate, strawberry and fig tart

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  • High in dietary fibre
  • Vegetarian
  • Vegan
  • Shellfish free
  • Seafood free
  • Wheat free
  • Lactose free
  • Egg free
  • Dairy free

With a nutty base and sweet, creamy layers, this dessert is the perfect fruity finish.

  • Serves16
  • Cook time10 minutes
  • Prep time20 minutes, + cooling, 4 hours soaking & 1 1/2 hours chilling time
Vegan white chocolate, strawberry and fig tart


  • 300g cashews
  • 2 cups (320g) dry-roasted almonds
  • 1 cup (105g) rolled oats
  • 1/2 cup (40g) shredded coconut, toasted
  • 8 fresh dates, halved, pitted
  • 1/2 tsp ground cinnamon
  • 1/4 cup (60ml) coconut oil, melted
  • 1/2 cup (125ml) maple syrup
  • 500g strawberries, chopped
  • 3 fresh figs, chopped (optional)
  • 1/3 cup (80ml) almond milk
  • 100g vegan white chocolate, melted
  • 2 x 400ml cans Coles Coconut Cream, chilled overnight (see tip below)
  • 1 tsp vanilla bean paste
  • 1 tbs maple syrup, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cashews in a bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
  2. Step 2

    Grease a 22cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place the almonds, oats, coconut, date and cinnamon in a food processor and process until finely chopped. Add the coconut oil and half the maple syrup and process until the mixture just comes together. Spoon into the prepared tin and use the back of the spoon to press the mixture evenly over the base and side of the tin. Place in the fridge for 1 hour to set.
  3. Step 3

    Place the strawberry, fig, if using, and remaining maple syrup in a medium saucepan over medium-high heat. Cook, stirring, for 6-8 mins or until the fruit softens and the mixture thickens. Set aside to cool completely.
  4. Step 4

    Drain the cashews. Place cashews, almond milk and 2 tbs of strawberry mixture in a blender and blend until smooth and creamy. Transfer to a bowl. Fold in the melted chocolate until just combined. Spoon remaining strawberry mixture over the base of the tart case. Spoon over the cashew mixture. Place in the fridge for 30 mins to chill.
  5. Step 5

    Carefully open the cans of coconut cream (don’t shake the cans). Scoop out the firm cream at the top of the cans and place in a chilled medium bowl (reserve remaining coconut liquid in the can for another use). Add the vanilla and extra maple syrup. Use an electric mixer to whisk until soft peaks form. Spoon the coconut cream mixture over the tart to serve.

Recipe tip

Serve with figs, raspberries, blueberries and vegan white chocolate flakes

You’ll need to chill the cans of coconut cream at least 1 day ahead. This causes the coconut cream to separate from the liquid in the can, making it easier to scoop out the cream needed for this recipe.

Nutrition Information

Per Serve

Energy: 2036kJ/487 Cals (23%)

Protein: 10g (20%)

Fat: 38g (54%)

Sat fat: 18g (75%)

Carb: 23g (7%)

Sugar: 14g (16%)

Fibre: 6g (20%)

Sodium: 27mg (1%)

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