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    Vegan Raspberry & Coconut Tarts

    02/01/2017 by thebakingexplorer 12 Comments

    Jump to Recipe Print Recipe

    Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it's that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These Raspberry & Coconut Tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn't made them yourself! They're also vegan friendly, so if you've decided to follow Veganuary they are a great recipe to try out.

    Vegan Raspberry & Coconut Tarts

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Vegan Raspberry & Coconut Tarts

    To make the base, put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz until it resembles fine crumbs.

    Melt coconut oil and add it to the 'crumbs' along with maple syrup, and mix it all together. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put in the freezer for 30 minutes.

    To make the filling, take two cans of coconut milk out of the fridge and seperate the thick white topping (the coconut cream) from the coconut water at the bottom. You can reserve the coconut water and use it for smoothies or curries. Put the coconut cream into a bowl and whisk it up along with vanilla extract and maple syrup.

    Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place fresh raspberries on top, and sprinkle over some chopped roasted hazelnuts.

    This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it's actually good for you. Surely the perfect health food?! The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these Raspberry & Coconut Tarts depending on your preference, and any nuts too.

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Kitchen scales
    • Electric hand mixer
    • Food processor

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More vegan recipes...

    • Vegan Banoffee Pie
    • Vegan Chocolate Tart
    • Vegan Mini Key Lime Pies
    • Vegan Chocolate Orange Cheesecake
    Vegan Raspberry & Coconut Tarts

    Raspberry & Coconut Tarts (Vegan)

    Date and nut mini tarts filled with coconut cream and fresh raspberries
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: vegan
    Prep Time: 1 hour
    Total Time: 1 hour
    Servings: 8
    Author: thebakingexplorer

    Ingredients

    For the base

    • 100 g Blanched almonds
    • 90 g Dried dates
    • 90 g Wholegrain crackers
    • 2 ½ tbsp Cocoa powder
    • 55 g Coconut oil
    • 6 tsp Maple syrup

    For the filling

    • 2 400ml cans of Coconut milk stored in the fridge overnight
    • 4 tbsp Maple syrup
    • 1 ½ tsp Vanilla extract
    • A pinch of Salt

    For decoration

    • 24 Raspberries
    • A handful of Chopped roasted hazelnuts
    Metric - US Customary

    Instructions

    • To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs
    • Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together
    • Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes
    • To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup
    • Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top
    • Store in the fridge and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 264kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 87mg | Potassium: 226mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

    If you like this, check out more of my Sweet Tarts & Pies recipes!

    Or you might like my Vegan recipes!

    Recipe adapted from Healthista/Fearne Cotton.

    « Cinnamon Streusel Cheesecake
    Chai Latte Cupcakes »

    Reader Interactions

    Comments

    1. Kimmythevegan

      January 03, 2017 at 10:44 pm

      Oh what gorgeous tarts! The sound so delicious and what a great treat to enjoy after a little overindulging during the holidays 😉
      Thank you so much for sharing at Healthy Vegan Fridays, Kat! I look forward to seeing more of your recipes =)
      I'm pinning & sharing. I hope you are having a great week!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:45 pm

        Thanks Kimmy! I'll definitely be linking up again in the future!

        Reply
    2. Mary Ellen -VNutrition

      January 04, 2017 at 4:48 pm

      These look so delicious! Love that you made them vegan. I'm always looking for new desserts so I'll have to try these for sure!

      Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:47 pm

        Thanks Mary-Ellen! I really hope you try these out and enjoy them 🙂

        Reply
    3. Corina

      January 06, 2017 at 1:51 pm

      These sound really delicious! It's good to have something in January that is healthy but makes you think it isn't too!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:45 pm

        I agree Corina! And these really do the trick!

        Reply
    4. JoKnows

      January 06, 2017 at 5:54 pm

      That looks really delicious! A great dessert for Veganuary!

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:46 pm

        Thanks Jo!

        Reply
    5. Kate Glutenfreealchemist

      January 08, 2017 at 7:51 pm

      Beautiful Kat! These are perfect for the post-Christmas splurge and sound totally delicious xx

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:46 pm

        Thanks Kate! They are the perfect healthy treat that make you feel sinful!

        Reply
    6. Stuart Vettese

      January 21, 2017 at 3:45 pm

      I'm loving this healthier baking January lark! These look so good Kat #TreatPetite x

      Reply
      • Kat BakingExplorer

        February 25, 2017 at 9:47 pm

        Me too Stuart! Especially when it doesn't taste healthy!

        Reply

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