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Vegan Hazelnut Strawberry Tarts

Vegan Hazelnut Strawberry Tarts

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We have been trying to cut back on wheat, sugar, and dairy.  No particular reason, except that we feel better when we don’t have too 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 its presence.  What I like about this recipe besides the “health” factor, is the nutty fun.  Hazelnuts are great mixed with fragrant frangipane, and fresh springtime strawberries make them feel so special.  When you need a little sweetness, minus the wheat, sugar, and butter turn to this Springtime recipe.

Happy Weekend!

Vegan Hazelnut Strawberry Tarts

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Hazelnut Strawberry Tart



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


fresh strawberries, stem removed, washed and dried

How To:

Preheat oven to 400.

In the food processor add all of the tart shell ingredients.  Blend until it comes together, about 2 minutes.

Lightly coat each tart pan or ring with a small amount of coconut oil.  Place on a baking sheet.

Equally, divide the tart shell mixture, and press into the pans/rings.

Pre-bake for 8 minutes.  Remove from the oven and let cool.

While the crust is baking, make the frangipane.

In the same food processor, add the blanched almonds and process until a fine flour texture is achieved.

Add the sugar, coconut oil and vanilla, and continue processing until smooth, about 3 minutes.

Spread the frangipane between the tarts.

Bake for 12 minutes.  Remove from the oven.

Gently place the strawberries into the frangipane, and then let cool in the refrigerator up to 2 hours.




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Brian @ A Thought For Food

Wednesday 23rd of April 2014

I sometimes try to stay away from sugars and gluten, but dairy I just can't live without. I did the vegan thing for a couple of weeks in college and as soon as my mouth got a bite of creamy cheese, I was done. Never again. :-)

I just love how those strawberries pop out. And that frangipane with coconuty goodness sounds divine!

Paula - bell'alimento

Tuesday 22nd of April 2014

I don't think I'll even need a fork with this one! Can't wait for strawberry season here now.


Sunday 20th of April 2014

Wow these are gorgeous (as are the photos). Beautiful! Local strawberries are now in full swing here in Nantes (we grow some of the best in France) and I've been craving strawberry tarts. These have me inspired! Happy Easter, my friends xo

Maria | Pink Patisserie

Saturday 19th of April 2014

So perfect for Easter brunch and I love that crust, and the frangipane and well, everything.. beautiful!