vegan tarts

If you love peanuts, this delicious treat is for you. Loaded with all the good stuff, these peanut and chocolate tarts will satisfy your cravings without the feeling of guilt. A great pick-me-up for busy days.

Peanut and Chocolate Tarts

dates

peanuts

almonds

gluten-free rolled oats (ground)

peanut butter

g coconut flour

chocolate

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

Place almonds and rolled oats in a food processor and process until they are finely ground.

Drain dates and squeeze out any excess water.

Add dates and peanut butter to the food processor and process until it all sticks together. Adjust sweetness.

Transfer the mixture to a bowl, add chopped peanuts and stir well.

And last, add coconut flour and mix briefly with a hand mixer on low speed until all is well combined.

Spread the mixture into approx. 6 silicone tart molds (7 or 8 cm diameter) and press down firmly to form the base.

Place tarts in the fridge for an hour or two to allow them to set.

Tarts

Melt the chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the topping on top of each tart.

Place the tarts in the fridge for half an hour to allow the topping to firm up.

Chocolate topping

Lemon Cheesecake Tartlets. A classic cheesecake recipe that's creamy and light, with a crumbly cookie crust. Perfect for Spring time.

Lemon Cheesecake Tartlets

gluten-free rolled oats

coconut

almond flour ((ground blanched almonds))

cinnamon

tsp salt

coconut oil

tbsp agave

raw cashews (soaked overnight, strained)

coconut milk

tsp agave

tbsp coconut yogurt

lemon (juiced)

tsp vanilla extract

salt

In a food processor add oats, pulse until it&#x27;s a flour-like substance. Then add shredded coconut, almond flour, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.

Create  tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm thick. (I used five, 4-inch tart pans with removable bottoms, but you can modify depending on what you have. See notes below on tart pans).

Preheat oven to 350F/175C and bake crust for 8-10 minutes, or until golden in colour. Let cool.

In a blender add  soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine.

Pour filling into the centre of each tart. Then, gently tap against work surface to release any air bubbles. Place in freezer for approx. 1 hour, or until solid.

When ready to eat, remove tarts from freezer and let thaw 15 minutes before slicing. Optional to top with your favourite fruits (I used blueberries and sliced kiwi).

These raspberry cream tarts have a crispy oaty-almond base. They&#039;re sweet, light and lovely!

Pink Raspberry Cream Tarts

almond meal

oats

coconut oil (melted)

agave syrup

tsp sea salt

raw cashews (soaked overnight)

coconut milk (chilled (200 ml))

tbsp coconut oil (melted)

agave syrup (+ 1 tbsp)

tbsp lime (juiced)

sea salt

raspberries (more

Preheat oven to 350F/175C. Blend together oats and almond meal in food processor until flour like substance. Add melted coconut oil, agave, sea salt, and cinnamon. Pulse until dough-like.

Create tart shells by pressing dough into the bottom of tart pans and up the sides. (I used four 6-inch tart pans with removable bottoms). Make tarts ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.

Prepare raspberry cream filling: In a blender (or food processor) and add soaked cashews (strained), melted coconut oil, agave, lime juice and sea salt. Blend until smooth and creamy.

Then slowly add 1/2-1 cup raspberries and blend until desired taste and colour. (I used 1 cup raspberries total, but you might like a little less). Refrigerate filling for 1-2 hours, or until thick and chilled

When chilled, scoop raspberry cream into tart shells and smooth evenly. Top with your favourite fruits.

These pecan tarts are sweet, sticky, gooey, nutty, and yet much healthier than traditional versions (with no corn syrup in sight) to impress at potlucks and the holidays. Plus, these Canadian-inspired vegan butter tarts are also gluten-free!

Pecan Tarts

oat flour ((gluten-free, if needed))

Tbsp pecans ((see notes))

Tbsp nut/seed butter (of choice (see notes))

maple syrup ((see notes))

Tbsp raisins

Tbsp brown sugar (or coconut sugar)

Tbsp dairy-free milk (of choice)

cornstarch (or arrowroot flour)

Pinches of cinnamon ((optional))

pecans

You can watch the video in the post for visual instructions.First, grease 1 large or two mini muffin pans with a bit of oil and set them aside (I use a silicone mold). Then preheat the oven to 340 °F/170 °C.

Next, add the crust ingredients (except the raisins) to a food processor and process until the mixture sticks together into a ‘dough.’

Divide the dough between the muffin tin cups and use your fingers or a spoon to press them into a crust shape, going about 75% up the sides of the tin. Sprinkle the raisins into the muffin cups.

Crust

Mix all the filling ingredients (except the pecans) in a medium mixing bowl and whisk well.

Divide the mixture between the tart shells, filling them about ¾ full. Then top the pecan tartlets with the pecans and bake in the oven for about 24 minutes, or until the crust is golden brown and the filling is bubbling.

Once ready, remove the pecan butter tarts from the oven and allow them to cool down for a minimum of 30 minutes (somewhere between 30-60 works well) on a wire rack before enjoying!

Filling

Delicious! So, I ised peanut butter and stevia for the recipe, as well as dried fruit with some raisins. 
I did notice that it didn’t get bubbly so I baked it for about 3-4 extra minutes and took it out because the crust looked done. 
They turned out great, but in the inside they are very dry, is that they way they should be? From the pictures it looks like it should be more liquid maybe? Thank you!! Love all your recipes!

Better than the pecan pies I used to eat when growing up. 
DELICIOUS!!
 I don't have Instagram or Facebook. I do have Tik Tok and posted the tarts there.  I, of course, listed your website, however, I didn't see you listed on Tik Tok, so I couldn't tag you.  Tik Tok channel:  plantbasedtwy

https://content.jwplatform.com/videos/5haHQj7p.mp4

Pecan Tarts (Vegan Butter Tarts)

Top 4 vegan tarts recipes from across the web

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Peanut and Chocolate Tarts

Lemon Cheesecake Tartlets

Pink Raspberry Cream Tarts

Pecan Tarts

Top 4 vegan tarts recipes from across the web

The most viewed vegan tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut and Chocolate Tarts

Lemon Cheesecake Tartlets

Pink Raspberry Cream Tarts

Pecan Tarts

The most viewed vegan tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine