No-Bake Vegan Lemon Coconut Tarts

Even if you aren’t vegan yourself, there’s a good chance that someone you know is. And they will be coming to your home or get-together soon.

What you need is an easy recipe that you can pull together quickly for just such occasions. Something exactly like these No-Bake Vegan Lemon Coconut Tarts.

The crust is a mixture of oats, cocoa, walnuts, coconut and dates held together with a touch of maple syrup. You can switch almonds for the walnuts, or leave them out entirely if you are going nut free. (The crust works best if you have a food processor for whizzing everything until it holds together.)

The filling is a simple cornstarch-thickened pudding with lots of tang to contrast with the crust.

But you don’t have to wait to make these.

Serve them to your bacon-loving 12-year-old daughter and she’ll ask for more.

Everybody’s happy.

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No-Bake Vegan Lemon Coconut Tarts

Prep Time

10 mins

Total Time

10 mins

 

You can make the crust and filling a day or two ahead, and assemble the tarts when you need them, or make the tarts a day ahead and refrigerate. If you make the crust mixture ahead of time, let it soften for a bit at room temperature to make it easier to handle before forming the tarts For a richer flavor, try toasting the oats, coconut and nuts before using. You can heat them in a fry-pan over medium-low heat until they become fragrant and start to brown slightly. Remove them from the heat immediately and place in the food processor bowl.

Servings: 24 mini tarts

Author: Mary Gillespie

Ingredients

Crust:

• 1/2 cup / 125 ml oatmeal
• 1/2 cup / 125 ml unsweetened coconut
• 1/4 cup / 60 ml chopped walnuts or almonds
• 2/3 cup / 160 ml roughly chopped dates loosely packed
• 2 tablespoons / 30 ml cocoa powder
• 2 tablespoons / 30 ml maple syrup

Filling:

• 1/2 cup / 125 ml sugar
• 2 tablespoons / 30 ml cornstarch
• 1/3 cup / 80 ml lemon juice
• 1/2 cup / 125 ml coconut milk
• Pinch turmeric for color

Instructions

1. Line 24 mini muffin cups with paper liners.
2. In food processor, combine oatmeal, coconut, nuts, dates, and cocoa. Process until the mixture is fine crumbs.
3. Turn to low speed and add maple syrup. Process until the mixture begins to form a ball. It should feel soft but not sticky.
4. Make balls with the mixture and place each one in each paper-lined muffin cup. Press to bottom and up sides of the muffin cups. The mixture should go at least halfway up the sides of the cups.
5. Set crusts aside and make the filling.
6. In small saucepan, combine sugar and cornstarch. Stir until thoroughly blended.
7. Add lemon juice, coconut milk and turmeric. Whisk until smooth, then heat over medium heat until the mixture begins to thicken. Stir frequently to prevent burning.
8. Cook for 1-2 minutes longer, then remove from heat.
9. Let cool slightly, then spoon into prepared crusts. Refrigerate until cool.