These No-Bake Cherry Tarts are simple to make and so tasty. The healthier & easier version f your favorite cherry pie, in bite size pieces! Great for a simple grab and go dessert at any party. vegan, wfpb, gluten-free, nut-free option
Happy Holiday Season everyone!
I don't know about you, but I'm sure in the holiday spirit here! Despite things looking a bit different, no big pasta or cookie baking day, no extended family Christmas eve party, no sitting on Santa's lap, we're still making the most of it! We've had lots more family time, a chance to experiment with new Christmas cookie recipes and it's actually going to snow today!
I'm not usually super excited about the cold and snow, but I have no place to go and I'm happy my kids will be able to enjoy some actual snow that sticks to the ground this year! (Even if I'll just be inside prepping the hot cocoa for when they come in to warm up!)
Okay, but let's get to the food. I've been snacking on these No-Bake Cherry Tarts everyday this holiday season and I don't even feel bad about it. They are so easy to make and you don't even need to turn on your oven, or just save that precious oven space for the cookies you're also prepping on the side!
These perfect little bites are like a sweet little cherry pie. Enough to satisfy that cherry pie craving while still saving space for all the other holiday cookies & desserts you wanna eat, ya get me?!
What you'll need
Mini cupcake pan
Small sauce pan
Whip a batch up for a sweet holiday or any day treat! I hope you enjoy! Comment here or tag me on Instagram with your creations!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Browse some other easy desserts!
No-Bake Cherry Tarts
- Food Processor or Blender
- Mini cupcake pan
- small sauce pan
- 1 cup rolled oats gluten free if needed
- ¼ cup finely sifted almond flour substitute more oats for nut-free option
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 8-10 fresh medjool dates depending on size
- 2 tablespoon plant based milk
- 2 cups frozen sweet cherries
- 1 tablespoon corn starch
- 1 tablespoon coconut sugar* can substitute white or brown sugar
- 1 tablespoon fresh lemon juice
- If your Dates are not plump and fresh, add them to a bowl with hot water and let soak for 10-15 minutes to plump up. Drain well and remove pits before using in recipe.
- Cut frozen cherries in half and add to small saucepan. Add cornstarch, coconut sugar and lemon juice and mix well. Cover and set on low heat, stirring occasionally, for about 5-7 minutes until cherries are thawed and releasing juices.
- Remove lid and increase heat to medium, stirring constantly until mixture begins to thicken, about 30 seconds-1 minute. Remove from heat and allow to cool to room temperature while you prep the crust. Filling will thicken more as it cools.
- Add rolled oats to food processor and pulse a few times until roughly chopped.
- Add almond flour, vanilla extract, cinnamon and salt to food processor with the oats and pulse a few times to combine.
- Add pitted dates to the food processor. Process on medium until fully combined, some chunky dates are okay.
- While on low setting, add plant milk, 1 tablespoon at a time until ingredients all come together and stay together when pinched with your fingers.
- Lightly spray mini cupcake tin with non-stick spray. Add one tablespoon of crust mixture to each cupcake mold and press firmly with fingers to make a crust, leaving space in the middle for filling.
- Fill each tart with filling and refrigerate. Chill for at least 1 hour, they improve as they sit, so I recommend refrigerating overnight for best result!
- Gently run a spatula around the edge to remove each tart and serve!! Store in the fridge for up to 5 days