We have been trying to cut back, not saying cut out, on wheat, sugar and dairy products.  No particular reason, except that we just feel better when we don’t have as much.  The hardest part of cutting back is when you want a little something sweet, and a piece of chocolate will not do.  These Vegan Hazelnut Strawberry Tarts fulfill that craving, and leave us feeling a little bit healthier.

Vegan Hazelnut Strawberry Tarts

I started getting hooked on making these mini tarts when I first played around with some apples, then it spiraled and since I have been going a bit crazy with mini nutty tarts.  I have to say Lenny is kind of scratching his head wondering when a normal buttery tart will make it’s presence.  What I like about this recipe besides the “health” factor, is the nutty fun.  Hazelnuts are great mixed with fragrant frangipane, and fresh spring time strawberries make them feel so special.  When you need a little sweetness, minus the wheat, sugar and butter turn to this Spring time recipe.

Happy Weekend!

Vegan Hazelnut Strawberry Tarts

 

Recipe:  Hazelnut Strawberry Tart

Tools:

Ingredients:

Tart Shell

  • 1 cup rolled oats
  • 1/2 cup hazelnuts
  • 8 dates, pitted
  • 2 tablespoons coconut oil
  • pinch kosher salt

Vegan Frangipane

  • 1 1/4 cup blanched almonds
  • 3 tablespoons coconut sugar or maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract

Topping

  • fresh strawberries, stem removed, washed and dried

How To:

  1. Preheat oven to 400.
  2. In the food processor add all of the tart shell ingredients.  Blend until it comes together, about 2 minutes.
  3. Lightly coat each tart pan or ring with a small amount of coconut oil.  Place on a baking sheet.
  4. Equally divide the tart shell mixture, and press into the pans/rings.
  5. Pre-bake for 8 minutes.  Remove from the oven and let cool.
  6. While the crust is baking, make the frangipane.
  7. In the same food processor, add the blanched almonds and process until a fine flour texture is achieved.
  8. Add the sugar, coconut oil and vanilla, and continue processing until smooth, about 3 minutes.
  9. Spread the frangipane between the tarts.
  10. Bake for 12 minutes.  Remove from the oven.
  11. Gently place the strawberries into the frangipane, and then let cool in the refrigerator up to 2 hours.
  12. Serve.
  13. Eat.

 

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