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Strawberry Cream and Coconut Quinoa Tart (raw, vegan, gluten-free)

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When I first started to create this tart, I had no intention of adding in the quinoa layer.  That idea sprung into my head once I had the crust all ready to go.  But then

Strawberry-Cream-and-Coconut-Quinoa-Tart200that is how most of my creations go… I know it would sound more sophisticated if I were to say that I spent days or weeks writing up just one recipe but that just isn’t the case for me.   I tend to build them as I go.  Allowing my pantry or fridge to speak to me when I gaze upon its inventory.

Anyway, back to the quinoa layer… the most import bit of advice that I can give when using this ingredient is to rinse the heck out of it.  Even if the bag that it came in states that is has been rinsed, rinse it again.   Don’t skip this step no matter if you are going to sprout it or cook it, rinse it!  If you don’t you will inherit another flavor profile that won’t be all that welcomed.

I have to say that I really enjoyed all the different textures in this dessert.  The top strawberry layer was creamy and smooth.  The quinoa layer had a lightness to it and of course then there is the crust which was crunchy, yet chewy.   It’s sort of like a little party takes place in your mouth.

Another important fact that shouldn’t be ignored when making this tart is that you need a high-speed blender to create the creamy strawberry layer.  Cashews are a little godsend when it comes to creating smooth creamy textures in the raw food world but in the end, it’s the blender that brings on the magic!  You won’t be able to achieve a grit-free filling in a food processor either.  I have a Vitamix and Blendtec, which both work beautifully.  If you are looking for some funny entertainment, check out these YouTube videos called, “Will it Blend“.  I don’t recommend that you mimic anything that they do or test out your own experiments.  Just watch and giggle.

I found that this tart froze very well, just hold off on adding the fruit for decoration until you are ready to serve.  Enjoy and let me know if you give this dessert a try.


  • 2 cups raw almonds, soaked and dehydrated
  • 1/4 cup shredded coconut
  • 1/4 tsp sea salt
  • 1 1/2 cups Medjool dates, pitted
Coconut quinoa:
  • 1 1/4 cups coconut quinoa (see recipe below)
Strawberry cream:Strawberry-Cream-and-Coconut-Quinoa-Tart300
  • 1/2 cup almond milk
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 3 cups diced strawberries
  • 2 cups cashews, soaked 2+ hours
  • 1/4 tsp sea salt
  • 1/2 cup melted coconut oil
  • 2 Tbsp lecithin, ground or liquid
Strawberry Coulis – yields 1 cup
  • 2 cups organic strawberries
  • 1 Tbsp maple syrup
  • 2 tsp chia seeds



  1. Line the bottom of the tart pan with plastic wrap.  This will make it easier to remove from the base. Set aside.
  2. Place the almonds in the food processor, fitted with the “S” blade.  Pulse to break them down into small pieces.  I already had soaked and dehydrated almonds on hand so I used those.  You can just soak them and skip dehydrating if you want.
  3. Add the coconut and salt, pulse together.
  4. Add the dates and process till the batter sticks together when pinched.
  5. Losely place the batter around the base of the pan.  Start by pressing the batter up along the edges first.  See photo below.
  6. Then evenly and firmly press the batter onto the base.  Set aside.

Coconut quinoa:

  1. Spread 1 1/4 cups of the coconut quinoa on to the bottom of the tart pan.  Set aside.
Strawberry cream:
  1. In a high-speed blender combine the ingredients in the following order (this will helps the blade move more freely); almond milk, lemon juice, maple syrup, and strawberries.  Blend till the strawberries are pureed.
  2. Drain and rinse the cashews before adding to the blender.  Add the cashews and salt.  Blend until the mixture is creamy smooth.  Depending on your blender, this can take 1-5 minutes.
  3. While the blender is running and you have a vortex, drizzle in the coconut oil.  Once mixed add the lecithin and blend just until incorporated.
  4. Pour the batter into the tart pan.  You may have extra, depending on the pan size.  Pour into other molds or cups for small desserts.
  5. Tap the pan on the counter to work any air bubble up and out of the batter.
  6. Place in the freezer for 4+ hours or until frozen.
  7. When ready to present, decorate the top, cut into slices and enjoy!  For nice clean cuts, wipe the blade in between each cut.
  8. Store leftovers in the fridge up to 3 days or in the freezer for a month.
Strawberry Coulis:
  1. Place the strawberries, maple syrup and chia seeds in the blender and blend till creamy.
  2. Pour into a squeeze bottle and allow it to sit for 15+ minutes.  The chia will cause it to start to thicken.
  3. Drizzle over your dessert.
  4. Will keep for 3 days in the fridge.


Coconut quinoa:  yields 4 cups (you will have extra)


Quinoa: cooked (for sprouted, see below)

  • 1 cup uncooked quinoa
  • 2 cups water – cooking water

Mix in:

  • 14 oz full fat coconut milk (fresh or canned)
  • 1/2 cup shredded coconut
  • 1/4 – 1/2  tsp liquid stevia
  • 1/4 tsp sea salt


  1. Cook or Sprout quinoa:
    • Cook ~  Rinse quinoa till water runs clear.  Combine water and quinoa in a medium-sized saucepan. Bring to a boil over high heat.  Reduce heat to low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered 5 minutes.
    • Sprout ~ to make 4 cups finished product, put 2 2/3 cup of quinoa in a jar.  Add 2-3 times as much cool (60-70 degree) water.  Mix quinoa up to assure even water contact for all.  Soak for 20-30 minutes.  Then drain off the soak water, rinse well and drain.  Place a mesh lid on the jar and set anywhere out of direct sunlight and at room temperature (70° is optimal).  Rinse and drain again every 8-12 hours until tails are formed.  Now it is ready to use.
  2. After cooking or sprouting, stir together half of the coconut milk, shredded coconut, stevia, and salt.   The mixture should be thick.  Add more coconut milk as needed, just make sure it doesn’t get soupy.
  3. This recipe will make more than what is needed for this recipe. Store the extra in the fridge for up to 4 days.

Strawberry-Cream-and-Coconut-Quinoa-Tart100 copy

Sorry about the color temperatures of the photos.  It was a cloudy day and you can tell when the sun peeked out from under
the clouds and cast different light through the windows.  I need a photo shooting studio so my pictures can be consistent.

Strawberry-Cream-and-Coconut-Quinoa-Tart101 copy

Be sure to press the crust dough in evenly, so one piece doesn’t have a crust thin or thick.


  Spread the coconut quinoa nice and even.

Strawberry-Cream-and-Coconut-Quinoa-Tart103 copy

I couldn’t escape my shadow while pouring and trying to take a picture at the same time. :)


Don’t forget to tap the tart on the counter top to bring air bubbles out and up.


You can see a real difference in color between these two photos.  The top one was while it was soft and wet.
The bottom one was after it froze.  Quite the difference.


  I wanted to show you the beautiful layers.


  I asked Bob to take one taste test.  Which led to 2, 3, 4. lol

26 thoughts on “Strawberry Cream and Coconut Quinoa Tart (raw, vegan, gluten-free)

  1. Christine says:

    Very interesting! Looks delicious!

  2. Elizabeth says:

    Dear Amie Sue…you are by far the most insanely deliciously creative cook…Kudos to you and all that you do. You are ‘Rawmazing’!

  3. Dina says:

    You are AMAZING! This looks SO delicious! Thank you for providing all these wonderful recipes and photos of your incredible creations. You are so inspiring.

    You are an angel Amie Sue!

    God bless,
    Dina :)

  4. Charmaine says:

    Hello Amy,

    Great recipe! Did you use cooked or raw sprouted quinoa in this recipe? Thanks :)

    • amie-sue says:

      Good morning Charmaine,

      I used cooked. I go back and forth between sprouting and cooking it but right now I hand cooked better. amie sue

  5. Julie says:

    Another absolutely gorgeous dessert! the person I want to make this for is allergic to almonds. Would macadamia nuts or some other nut work instead?

    • amie-sue says:

      Hello Julie, Thank you. :) You could use macadamias or cashews… macs lean towards a buttery flavor and cashews are a bit more neutral and a tad sweet… either one. Let me know how it turns out should you make it. Have a blessed weekend, night… amie sue

  6. Alicia says:

    Great new recipe! I made it over the weekend and we had it for SUnday dinner today. Everyone loved it! Even my hubby who isn’t big on coconut really enjoyed it ;) Thanks for another great one!

  7. Sarah says:

    This recipe is awesome! I made it and it was received very well :) The only thing I added was a vanilla bean, to the filling. I also did not use the lecithin, bc I couldn’t find it at the store for a reasonable price. So I took my chances, and it came out perfectly fine, actually! I really love the texture that the quinoa adds, and the fact that it’s not too sweet at all, but still creamy and fruity and delicious!!

    • amie-sue says:

      Sarah! Thank you so much for sharing that with me. I get nervous sometimes, wondering if others will enjoy the recipes as well as we did… so it means a lot that you took the time to share this. Did you keep it frozen or did you just keep it chilled? I really loved the quinoa layer too and what a sneaking way to add protein to a dessert. :) amie sue

  8. Myrrhcy says:

    I’m a newbie trying to figure out how to get started eating raw.

    Why would it be good to have both the Blendtec and the Vitamix?

    • amie-sue says:

      You don’t need both, just one or the other Myrrhcy. They are both high powdered machine. Have a great day, amie sue

  9. Michelle says:


    I made this for my mums birthday 2 days ago, its the first officially ‘raw’ recipe I’ve ever tried, and it was perfect!! I ended up making two, because my mum has trouble digesting coconut, but my sister is allergic to cashews (and most other nuts, but not almonds), I used Thai coconut meat as the base instead of cashews for the second.
    Thankyou so much, you are an amazing lady :)

    • amie-sue says:

      Oh, do tell you mum Happy Birthday from Bob and I. :) I so thrilled that this recipe was part of the celebration! Thank you for sharing… Have a great day, amie sue

  10. ValeriaVine says:

    Hi there,
    totally love your recipes and have tried quite a few savoury ones. I was wondering if you could tell me the effect of using lecithin as I see this ingredient is lots of raw cake/pie recipes. would Psyllium husk be a good alternative if I didn’t have lecithin?

  11. Sherry says:

    I made this recipe for my daughters 20th birthday. I was apprehensive about making it because we have made similar recipes in the past and found them heavy and not the most enjoyable. We were pleasantly surprised with this recipe, it was light and delicious. I made it with frozen raspberries instead of the strawberries because there are no organic fresh strawberries in April, at least in Canada. I thought frozen strawberries would be too watery. I blended the raspberries in the Vitamixer on high for a minute or so to blend the seeds. I followed the rest of the recipe as written. I froze it for 3 hours before serving so it was not rock hard, just nicely cold and firm. The only thing I would do differently is the Quinoa base. I think making half your recommended recipe would be plenty, because I have a lot in the fridge which I did not use to make the tart. Thank you for this delicious recipe, can’t wait to have it tomorrow!

    • amie-sue says:

      Good evening Sherry,

      I am honored that you tried the recipe and tickled that you enjoyed it. Happy Birthday to your daughter. :) I really appreciate your comment Sherry. Have a wonderful evening, amie sue

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