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Granola Crusted Cashew Cream Tart (Vegan+GF)

A cheesecake-like treat that's easy to make and doesn't require any cooking.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 - 10 servings



  • 1 cup raw cashews soaked overnight
  • 1 cup pitted dates
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 2 teaspoons lemon juice
  • 1 tablespoon chia seeds
  • 1/2 cup unsweetened coconut chips


  • 2 1/2 cups granola any kind works but use gluten free if necessary
  • 1-2 tablespoons non-dairy milk
  • 2 teaspoons coconut oil
  • 1 tablespoon maple syrup


Place the cashews in a bowl and fill with enough water to cover and allow them to soak overnight (or at least 8 hours). Place the dates and coconut in a separate bowl and cover with water to soak overnight as well.

For the crust, place all the ingredients in a food processor or blender and pulse together until you have a crumbly and slightly wet mixture. Press the mixture into a 9-inch pie pan or spring-form pan to make a crust.

After soaking, drain and rinse the cashews and place in a blender or food processor and pulse until smooth. Drain the dates and coconut, reserving the water. Take 2 tablespoons of the soaking water and stir in the chia seeds then set aside to soak for about 5 minutes. Add 1/4 cup of the soaking water to the blender as well and pulse together. Add the lemon, salt, vanilla extract, and soaked chia seeds and blend until completely smooth. Pour the mixture into the crust and smooth with a spatula. Cover the pan and place in the fridge or freezer to chill completely.

Once chilled, remove from fridge and top as desired before serving.