These recipe was inspired by a recipe I found in an issue of the Impact Magazine. I didn’t have all the ingredients they suggested to uses so I improved to make these and they turned out really well!
Since going vegan, I have not eaten a traditional butter tarts because they are made with pure butter and often white flour, which I prefer to stay away from most of the time. However, these butter tarts are vegan and gluten-free and, in my opinion, taste better than the regular ones.
Vegan Butter Tarts
Ingredients
Crust:
- 2 cups quick oats
- 1 cup almond flour
- 1/2 tsp. Sea salt
- 6 Tbsp. maple syrup
- 5 Tbsp. coconut oil
Filling:
- 2 Tbsp coconut oil
- 3 tsp vanilla extract
- 3/4 cup maple syrup
- 2 Tbsp arrowroot powder
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup raisins (may use more desired)
Instructions
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Preheat oven to 375 F.
Crust:
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Blend the quick oats in a food processor on high unit you have a course flour.
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Add almond flour and salt and pulse until mixed.
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Pour dry ingredients in a bowl.
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Melt the coconut oil and maple syrup in a small saucepan.
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Pour over dry ingredients and stir with a wooden spoon, spatula or your hands until throughly mixed.
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Press a heaping tablespoon amount of mixture into each shell of a standard muffin tin.
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Press the mixture so it thinly covers the entire shell and is high up on the sides.
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Bake for 10 minutes or until the edges are lightly browned.
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Allow to fully cool in the muffin tin.
Filling:
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Melt coconut oil in a small saucepan over medium heat.
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Add vanilla extract.
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Place the maple syrup in a bowl and add the coconut oils and vanilla mixture.
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Whisk to combine.
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Add arrowroot, baking powder, and salt.
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Whisk until fully combined.
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Add raisins and stir.
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Fill each baked crust shell to just below the top with filling. I found I had to add a few more to a couple of the shells so just add a couple of raisins into any shell you feel could use a little more.
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Bake for 20 minutes or until the filling is bubbling and brown around the edges.
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Remove from the oven and allow filling to stop bubbling.
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Place the muffin tin in the refrigerator to completely cool. Do not skip this step. It will allow the tart to set.
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Once cool, use a life to scrape the edges of the tart and pop out of the tin.
Recipe Notes
You may store these tarts in a sealed container in the fridge for up to five days. They will freeze well too if you want to keep them a little longer.
If you liked this recipe you might want to try these ones too:
Until next time,
Rachel Joy Olsen, BSc. MBA
Author, Health & Wellness Coach
Read my, “From Frog Killer To Compassionate Vegan” story