Vegan Strawberry Tarts
Vegan Strawberry Tarts
These delightful Danish-inspired strawberry tarts are a wholesome, gluten-free vegan treat. The base is made with LSA (linseed, sunflower and almond meal) and oat flour, providing a good dose of fibre, healthy fats and plant-based protein to support digestive health and keep you full longer. The coconut cream filling adds a creamy texture while offering medium-chain triglycerides (MCTs), which support brain health and provide a quick source of energy. Topped with fresh strawberries, rich in protective vitamin C and antioxidants, this tart helps promote healthy skin and immune function, making it both delicious and nutritious.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 1 cup LSA or almond flour
- 1 cup oat flour
- ¼ cup pure maple syrup
- 2 tbsp melted coconut oil
- ¼ cup pure maple syrup
- 2 tsp pure vanilla bean extract
- 2 tbsp cornstarch
- 1 tsp agar agar powder
- 1½ cups full-fat coconut cream
- Strawberries, sliced
- Fresh mint leaves
Method
- Preheat oven to 170°C. Grease 4 individual tart tins and line the bottoms with baking paper.
- In a large bowl, add almond and oat flour and mix to combine.
- Add maple syrup and coconut oil and mix until you have a dough-like consistency.
- If it’s too crumbly, add 1-2 tsp more coconut oil.
- Make the dough into a ball and divide it into 4 even sections.
- Press the dough into the 4 tart tins evenly and up the sides.
- Pierce some holes in the bases with a fork and bake for 12-15 mins.
- Once baked, cool the bases completely before adding the filling.
- In a medium saucepan over low heat, add coconut cream, maple syrup and vanilla and stir to combine.
- Add corn starch and agar agar and stir constantly until the agar agar dissolves completely. If you have any lumps in your mixture, put it through a strainer.
- Pour mixture into your tart tins and place in the fridge for 3 hrs or overnight to set.
- Decorate with strawberries and fresh mint.
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