This strawberry s’mores tart is a deliciously fruity twist on a classic treat, featuring a nutty crust, creamy chocolate filling, and fluffy marshmallow topping. It’s perfect for satisfying a sweet tooth anytime!
This recipe fixes issues of blandness and thickness often found in desserts, making a delightful Strawberry S’mores Tart that satisfies cravings beautifully.
I’ve faced my fair share of kitchen challenges, especially when trying to find a dessert that pleases everyone at the table. The struggle is real when balancing flavors that cater to both my health needs and my family’s preferences, but trust me, this recipe is a lifesaver!
It comes together in under 30 minutes, but you’ll want to plan ahead for the freezing time, as it requires about 4 hours to set properly. Don’t worry; the results are truly rewarding, and you’ll find no need for a campfire!
If you’d like another sweet treat idea, check out my Strawberry Shortcake Cake Roll for an easy dessert that everyone will love!
Table of contents
Why You Will Love This Recipe
- Creamy Texture The rich coconut cream gives the ganache a beautifully velvety texture that contrasts perfectly with the crunchy tart crust, making each bite satisfying and enjoyable.
- Natural Sweetness Medjool dates serve as a great alternative to refined sugars, adding a wholesome sweetness to the filling. This keeps the dessert tasty without overwhelming sugariness.
- Charming Flavor Profiles The hints of chocolate paired with the fresh, fruity strawberry essence create a delightful flavor experience that’s both familiar and exciting, sure to brighten up any dessert table.
- Make-Ahead Convenience This tart can be prepped in stages, allowing you to make the crust and filling ahead of time. This makes it an excellent choice for busy schedules while still delivering a show-stopping dessert.
Vegan Strawberry S’mores Tart Dessert
- Prep Time: 15 minutes
- Cool Time: 3-4 hours
- Cook Time: 10 minutes
- Total Time: Approximately 4 hours
- Yield: 8 servings 1x
- Category: dessert
- Method: No Bake, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
A delicious no-bake strawberry s’mores tart with a creamy filling and fluffy marshmallow topping.
Ingredients
- 1 (5.5 oz / 156 g) box Simple Mills toasted pecan cookies
- 3 tbsp (45 ml) coconut oil, melted
- 5 oz (142 g) chocolate chips
- 1 cup (240 ml) coconut cream, full-fat
- 1/3 cup (about 65 g) Medjool dates, pitted
- 1 tsp (5 ml) vanilla extract
- Pinch sea salt
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) maple syrup, pure
- 1.5 tbsp (22 g) grass-fed gelatin
Instructions
- Step 1: Make the crust: Place the toasted pecan cookies and melted coconut oil in a food processor. Blend until the mixture becomes crumbly in texture. Press the crumb mixture evenly into the bottom of a springform pan, making sure to form a solid and even base for the tart. If the crust crumbles and will not hold together when pressed, add 1 tablespoon of melted coconut oil and blend again until it holds properly.
- Step 2: Make the filling: In a saucepan, combine the coconut cream, chocolate chips, coconut oil, vanilla extract, and sea salt. Heat gently while stirring to melt all ingredients together. Watch for a smooth, glossy consistency indicating the mixture is fully melted. Remove from heat and let cool for 5 minutes. Transfer the mixture to the food processor, add the pitted Medjool dates, and blend until completely smooth and creamy.
- Step 3: Freeze the tart: Pour the smooth ganache filling over the pressed crust in the springform pan. Place the tart in the freezer for 3 to 4 hours to allow the filling to firm up sufficiently. For a firmer texture, consider freezing an additional hour.
- Step 4: Prepare the marshmallow fluff: In a small saucepan, combine the grass-fed gelatin with 1/2 cup water and allow to bloom. Meanwhile, heat the maple syrup in another saucepan until it reaches 220°F (104°C) on a candy thermometer. Pour the hot maple syrup over the gelatin mixture. Using a mixer or whisk, whip the mixture until it becomes fluffy and light, achieving the classic marshmallow fluff texture. If the fluff does not set correctly, verify that the maple syrup reached the proper temperature.
- Step 5: Top the tart: Pour the marshmallow fluff evenly over the chilled tart. Allow it to sit for some time to settle and form a beautiful, airy top layer.
- Step 6: Slice and serve: Once the marshmallow fluff has settled, slice the tart into 8 pieces. Use a sharp knife to make clean cuts. Serve with fresh strawberries, a light fruit salad, vegan vanilla ice cream, or whipped coconut cream for contrast.
Notes
- Room Temperature: Store the tart in an airtight container up to 2 days away from direct sunlight and heat.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days to maintain freshness and marshmallow topping structure.
- Freezing: Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Ensure even crust pressing to provide a solid tart base. Adding extra melted coconut oil helps if it is too crumbly.
- Allow melted ganache to cool slightly before blending with dates to improve smoothness.
- Confirm maple syrup reaches 220°F to achieve proper marshmallow fluff consistency.
- For a sweeter marshmallow topping, add 1 tablespoon maple syrup during the whipping stage.
- To ensure a firmer texture, freeze the tart an extra hour before serving.
- This tart is best served chilled or at room temperature. If desired, re-soften the marshmallow fluff slightly by leaving it at room temperature for 15-20 minutes before slicing. Do not microwave, as this could melt the texture.
- Serve slices with fresh ripe strawberries or a light fruit salad for freshness. Vegan vanilla ice cream or whipped coconut cream pairs well to complement the flavors. Optionally, drizzle with chocolate or berry coulis and sprinkle with crushed nuts or coconut flakes for added texture and appearance.
- Make individual tartlets or mini strawberry s’mores desserts by reducing quantities proportionally. Layer in banana slices or peanut butter for flavor variations in smaller servings.
- Choose fresh, ripe strawberries with shiny, red skin and no bruises for optimum sweetness and flavor.
- Use full-fat coconut cream chilled overnight and scoop only its solid part for best creaminess.
- Select high-quality vegan graham crackers or toasted pecan cookies to achieve the perfect crust.
- Employ pure maple syrup instead of imitation for authentic sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: not specified
- Sugar: not specified
- Sodium: not specified
- Fat: not specified
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: not specified
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified
Ingredient Notes
- Strawberries: Choose fresh, ripe strawberries for maximum sweetness and vibrant flavor. Look for glossy, red berries with no bruises or mold.
- Coconut cream: Use full-fat coconut cream for rich creaminess and a luscious texture. Chill the can overnight and scoop out only the solid part for best results.
- Vegan graham crackers: Select high-quality vegan graham crackers for that classic s’mores taste. Check the ingredient list to ensure no animal products are included.
- Cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavor. I prefer a good quality Dutch-processed cocoa for better richness, but regular works too.
- Maple syrup: This adds natural sweetness and pairs well with the strawberries. Use pure maple syrup for the best flavor; avoid imitation syrup.
- Strawberries: Choose fresh, ripe strawberries for maximum sweetness and vibrant flavor. Look for glossy, red berries with no bruises or mold.
- Coconut cream: Use full-fat coconut cream for rich creaminess and a luscious texture. Chill the can overnight and scoop out only the solid part for best results.
- Vegan graham crackers: Select high-quality vegan graham crackers for that classic s’mores taste. Check the ingredient list to ensure no animal products are included.
- Cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavor. I prefer a good quality Dutch-processed cocoa for better richness, but regular works too.
- Maple syrup: This adds natural sweetness and pairs well with the strawberries. Use pure maple syrup for the best flavor; avoid imitation syrup.
Recipe Tips
- If the crust crumbles when pressed, add 1 tablespoon of melted coconut oil and blend again until the mixture holds together properly.
- When the ganache isn’t smooth, allow it to cool for 5 minutes after melting before blending with dates for a creamier texture.
- If your marshmallow fluff isn’t setting, check that the maple syrup reached 220°F during cooking; this is crucial for achieving the right consistency.
- For a sweeter flavor, add an extra tablespoon of maple syrup to the marshmallow fluff, mixing it in during the whipping stage.
- If you want a more solid tart, freeze it for an additional hour after pouring the filling, ensuring a firmer texture before serving.
Serving Suggestions
Serve the strawberry s’mores tart with fresh strawberries or a light fruit salad for a refreshing contrast. A scoop of vegan vanilla ice cream or whipped coconut cream pairs nicely to complement the dessert.
Use to make individual tartlets or mini strawberry s’mores desserts for a fun twist. Add layers of banana or peanut butter for extra flavor variations in these smaller treats.
Top with a chocolate drizzle or a berry coulis for an added finishing touch. A sprinkle of crushed nuts or coconut flakes can also add texture and visual appeal to the tart.
Recipe variations
- You can use other vegan cookie bases instead of toasted pecan cookies for the crust, like graham cracker crumbs or digestive biscuits, to alter the tart’s texture slightly.
- Add 1 teaspoon of ground cinnamon or a pinch of chili powder to the chocolate filling to create a unique spice note that complements the chocolate and strawberries well.
- Either full-fat coconut cream or canned oat cream can work in the ganache filling if you prefer a different plant-based cream for a smoother texture.
- If preparing for a larger group, double the chocolate chips to 10 oz and use two 5.5 oz boxes of vegan cookies to maintain the proper crust thickness.
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How to Store?
To keep your vegan strawberry s’mores tart fresh and delicious, follow these storage tips:
Room Temperature: Place the tart in an airtight container at room temperature up to 2 days, avoiding direct sunlight and high heat exposure.
Refrigeration: Store the tart in an airtight container in the refrigerator up to 5 days to maintain structure and freshness of the marshmallow topping.
Freezing: Wrap the tart tightly with plastic wrap, place in a freezer-safe container, freeze up to 2 months. Thaw in refrigerator overnight.
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