I love making cute heart shaped desserts for Valentine’s Day! And these little hearts are no exception! I made the crust with pecans and dates just like my raw pecan pie balls. And the filling is strawberries and cashews. I use coconut butter but if you want a more decadent tart, use coconut oil. Whatever you do, make them with love and eat them with your Valentine!

Raw Strawberry Tarts
Servings 6 tarts
Ingredients
Crust
- 1/2 cup pecans
- 2 dates
- 1/2 tablespoon coconut butter
- 1/4 teaspoon vanilla
Filling
- 1/2 cup cashews
- 2 tablespoons coconut nectar or other liquid sweetener
- 1 tablespoon coconut butter
- 1/2 cup fresh strawberries
- 1 teaspoon freshly squeezed lemon juice
- 1/4 cup filtered water
Instructions
Crust
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Add the ingredients into the food processor and pulse until everything comes together and the mixture is crumbly. Test it and make sure it sticks together. If not, pulse a few more times.
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Press a tablespoon of the mixture into each well of a heart shaped cupcake pan. If you don’t have one, use a regular one!
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If there is extra crust, roll it into a ball and save for a snack.
Filling
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Add all of the ingredients to the Vitamix (or soak the cashews and use a blender). Blend until completely smooth.
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Pour evenly into the molds. Place flat in the freezer and freeze for at least 30 minutes.
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Take them out and wait a few minutes. Use an offset spatula to gently lift the tarts out. Eat immediately.
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Store any uneaten tarts in the freezer and eat them whenever you want. Enjoy!
These looks so delicious! Next time I get my hands on some strawberries I am definitely giving these a whirl. Thank you for sharing. 🙂