Vegan Maple Cream Tart Recipe with Silky Filling and Crunchy Crust

A Unique Option for the Thanksgiving Dessert Table This Year

Raw No Bake Vegan Maple Cream Tart — refined sugar free, oil free (optional), and gluten free.

A refreshing alternative to the usual Thanksgiving desserts

This maple cream tart brings a light, silky cashew filling on a wholesome date-and-walnut crust—perfect for guests who appreciate gluten-free, vegan treats.

Healthy gluten-free crust meets a silky cashew maple cream

No affiliation with any product or company mentioned; product names are for reference only.

Notes for Success

To make this raw, no-bake maple cream tart you only need a high-speed blender or food processor and a little planning: soak your cashews before you begin so the filling becomes ultra-smooth and easy to digest.

Nuts contain natural enzyme inhibitors and can be harder to digest

Soaking the cashews (and other nuts if used) helps neutralize enzyme inhibitors and improves digestibility. Soaked cashews also blend into a creamier, silkier filling—exactly what you want for a maple cream tart. For best results, soak cashews overnight in cool water with a pinch of salt. If you are short on time, bring them to a boil briefly, then let them soak for 30 minutes, drain and rinse.

Cane or pure maple products add the maple character here. Maple extract intensifies the maple aroma and is often used in raw desserts to achieve a deeper maple profile than syrup alone. Cacao butter is an optional ingredient that helps the filling set and gives a subtle white-chocolate nuance. If you prefer not to use cacao butter, coconut oil will work as a substitute but will make the dessert non–oil-free. Vegan yogurt can be swapped for vegan cream cheese or soft tofu depending on the texture you prefer.

I use a non-stick 9″ tart mold with a removable bottom for easy unmolding, but a springform pan or similar tart pan will work as well.

Maple Cream Cake

A unique change from the normal Thanksgiving fare: a healthier gluten-free date and walnut crust as the perfect base for a silky cashew maple cream tart. This recipe serves about 12 and takes roughly 1 hour of active prep plus chilling time.

Prep & Time

• Prep time: 1 hour (includes short active time; extra time for soaking and freezing)
• Total time: about 1 hour active, plus 4 hours to overnight to set
• Servings: 12

Ingredients

For the crust

• 1 cup dates, pitted
• 1 cup lightly toasted walnuts
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 tablespoon water (if needed)

For the filling

• 2 cups cashews, soaked and drained
• 1/2 cup vegan yogurt (or vegan cream cheese or silken tofu)
• 1/4 cup cacao butter (optional; substitute melted coconut oil if desired)
• 1/4 cup plant milk
• 1 teaspoon lactic acid or apple cider vinegar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons maple extract (optional for intensified maple flavor)

For the glaze (optional)

• 2 tablespoons maple syrup
• 2 teaspoons molasses

Instructions

1. Soak the cashews overnight in cool water with a pinch of salt. For a quick soak, bring cashews to a boil, turn off heat, and let them sit for 30 minutes. Drain and rinse before using.
2. Prepare the crust: in a food processor, combine dates, toasted walnuts, salt, vanilla, and a tablespoon of water if needed. Pulse until the mixture is chunky and sticky. Press the crust mixture evenly into the bottom of a non-stick tart pan with a removable bottom (or a springform pan). Place crust in the freezer while you make the filling.
3. Melt the cacao butter gently (if using) and allow it to cool slightly. In a high-speed blender, combine the soaked cashews, vegan yogurt, melted cacao butter (or coconut oil), plant milk, lactic acid or apple cider vinegar, maple syrup, vanilla, and maple extract. Blend until completely smooth and silky. Taste and adjust sweetness or maple flavor as needed.
4. Pour the maple cashew cream over the prepared crust, smoothing the top. Freeze the tart for at least 4 hours or overnight to fully set.
5. When set, unmold the tart carefully and, if desired, drizzle the optional glaze (maple syrup mixed with molasses) over the top.
6. Thaw the tart in the refrigerator for about 1 hour before serving for a sliceable yet creamy texture. It can also be served semi-frozen for a firmer texture.

Storage

Store the maple cream tart in the freezer for the best texture and longevity. It will keep well in the freezer for up to 2 months when tightly wrapped. If you prefer to refrigerate, keep it in the fridge for up to 4 days—serve semi-frozen or chilled. Thaw briefly before slicing for clean cuts.

Tips

• Soaking cashews fully is the key to a smooth, velvety filling.
• Adjust maple extract and maple syrup to taste—start with the amounts listed and add more if you want a stronger maple note.
• If you omit cacao butter, consider briefly chilling the tart to firm it without adding oil.
• Use a sharp knife warmed under hot water and wiped dry for clean slices.