Coconut Butter Tarts

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

Butter tarts are known to be a Canadian favourite this time of year. This vegan and gluten-free recipe is a nice option to the heavy dairy traditional recipe but just as tasty.



  • 2 cups quick oats
  • 1 cup almond flour
  • 1/2 tsp. Sea salt
  • 6 Tbsp. maple syrup
  • 5 Tbsp. coconut oil


  • 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)


  1. Preheat oven to 375 F.


  1. Blend the quick oats in a food processor on high unit you have a course flour.
  2. Add almond flour and salt and pulse until mixed.
  3. Pour dry ingredients in a bowl.
  4. Melt the coconut oil and maple syrup in a small saucepan.
  5. Pour over dry ingredients and stir with a wooden spoon, spatula or your hands until throughly mixed.
  6. Press a heaping tablespoon amount of mixture into each shell of a standard muffin tin.
  7. Press the mixture so it thinly covers the entire shell and is high up on the sides.
  8. Bake for 10 minutes or until the edges are lightly browned.
  9. Allow to fully cool in the muffin tin.


  1. Melt coconut oil in a small saucepan over medium heat.
  2. Add vanilla extract.
  3. Place the maple syrup in a bowl and add the coconut oils and vanilla mixture.
  4. Whisk to combine.
  5. Add arrowroot, baking powder, and salt.
  6. Whisk until fully combined.
  7. Add raisins and stir.
  8. 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.
  9. Bake for 20 minutes or until the filling is bubbling and brown around the edges.
  10. Remove from the oven and allow filling to stop bubbling.
  11. Place the muffin tin in the refrigerator to completely cool. Do not skip this step. It will allow the tart to set.
  12. 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:

Coconut Sugar Cookies

Gingerbread Cookies

Pumpkin Spice Tart

Vegan Shortbread 

Living Meatless Recipes

Until next time, 

Rachel Joy Olsen, BSc. MBA

Author, Health & Wellness Coach

Read my, “From Frog Killer To Compassionate Vegan” story