Berry vegan tarts


What you’ll need:

1/2 C walnuts
1/2 C oats (I used gluten free)
1 1/2 C cashews (you could substitute tofu if you want a creamier texture)
1 1/2 C frozen berry mix (you could use fresh too but I used the mix from Costco)
1 lemon juiced and zested
1/2 C almond milk (I uses unsweetened but you could use sweetened for a sweeter tart)
1/2 Tbsp vanilla extract
1/8 & 1/4 C coconut oil melted
2 Tbsp organic raw agave nectar

What you’ll do:

Heat oven to 350

Grease a muffin pan

In a food processor mix oats, walnuts, 1/8 C coconut oil and agave nectar for crust

Spoon mixture evenly into the muffin pan

Bake for 15 minutes or until golden brown on edges

In a blender mix the cashews, almond milk and remaining 1/4 C coconut oil until smooth

Add berries and blend again

Add vanilla, blend again

Add lemon juice and zest of 1/2 the lemon (taste, add other half if wanted)

Remove crusts from the oven

Add berry mixture

Cover with plastic wrap

Freeze for at least 3 hours

Let thaw for a few minutes before serving and top with any fresh fruit if desired



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