Tag: tart recipe

Vegan Strawberry Tart

vdaytreat
Vegan Tart

Ingredients:

Crust:

1 C walnuts

10-12 pitted dates

1 tbsp peanut butter

Filling:

2 C cashews

2 tbsp water

1 tsp vanilla

1/4 C coconut oil (melted)

2 tsp agave nectar

1 lemon (juice)

1/2 orange (juice)

1 pint raspberries

Toppings:

1 pint raspberries mashed

5 strawberries sliced

Walnut pieces

Cashew pieces

(top with anything you like, carmel would be a great addition)

Method:

  1. Spray 5 ramekins with non-stick spray
  2. Line with parchment/wax paper
  3. Spray with non-stick spray again and set aside
  4. In a food processor add walnuts, dates, peanut butter and combine until sticking together
  5. Spoon into ramekins and press down with your fingers
  6. In a blender combine cashews, water, vanilla, coconut oil, 2 tsp agave nectar, lemon juice, orange juice, and raspberries until smooth
  7. Fill each ramekin with filling and cover with plastic wrap
  8. Place in freezer for at least 1 hour
  9. When set up pull parchment paper up to remove tart
  10. Top with raspberries, strawberries, and extra nuts if wanted

Blueberry Green Tea Tarts

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What you’ll need:

Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple

What you’ll do:
Heat oven to 350

Grease a muffin pan (I use extra virgin olive oil spray)

In a food processor combine oats and walnuts until fine

Add dates and maple syrup

Blend until thoroughly combined

Spoon mixture evenly in the muffin pan

Bake for 5-10 minutes until golden brown and let cool

In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)

Add coconut butter and mix

Add coconut oil and mix

Add maple syrup and agave and mix

Add blueberries and mix

Pour mixture on to cooled crust

Cover with plastic wrap and freeze for 2 hours

Garnish with more fresh blueberries and one dried piece of pineapple for each tart

Eat or place in the refrigerator for up to 2 days

Enjoy!!