Who doesn’t love a tart?

Ok you guys know about my sweet tooth – it’s major. I have a major sweet tooth.

I mean I like savory too – crisps & dip and stuff but I think I’m definitely more of a sweet girl than savory.

I just posted eating out tips for vegans but it’s definitely much harder to get vegan dessert options unless your at a vegan restaurant. So we usually share some starters, then have a main then 1 or 100 sides.

Which means I either buy vegan desserts or make them – like my vegan ice cream

Last week I made this Vegan Fruit Tart recipe, which is so so easy and very addictive. It lasted for a few days in the fridge too, if you have the will power not to eat it all at once (if so what is your secret? lol) You only need a handful of ingredients.

FYI if your going to make this you need to leave the cans of coconut cream in the fridge overnight and you also need a food processor (I used my nutribullet) and an electric hand whisk. I just can’t whisk coconut cream by hand?

The base is made with hobnobs (which are vegan yay!), dates and coconut oil. You basically blitz it all together and mold into a baking tin then top with your coconut cream and fruit – I used mixed berries but you do whatever. I think it would be nice with banana & cacao – yum.

Diary cream is pretty much 100% fat where are coconut cream is much lower in fat and calories also. Coconut cream also contains some protein which you wont find in heavy whipping cream. Kinder to animals and more nutritional value – no brainer for me. Oh and it tastes great!

Enjoy your tart! Bye for now – J xx

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Vegan tart

 

Vegan Fruit Tart
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 cans of coconut cream
  2. 1 packet of hobnobs (300g)
  3. 1 cup of dates (pitted)
  4. 1 tsp. of sugar
  5. 2.5 tbsp. of coconut oil
  6. Fruit
Instructions
  1. Leave the coconut cream cans in the fridge overnight
  2. Squash the hobnobs (I broke them an put them in a plastic bag then flattened them with a rolling pin) then transfer to the food processor
  3. Add the dates and the coconut oil
  4. Blitz until you have a sticky dough like mixture - add more coconut oil if needed
  5. Line a baking tin (mine was 21.5cms by 2.5cms) with parchment paper then flatten the mixture into the tin to create the base for your tart
  6. Leave in the fridge for half an hour
  7. Remove the coconut cream cans from the fridge, be careful not to shake them too much, try and keep them steady
  8. Open the cans and scoop the top half of the coconut cream (the thick part) from the can and transfer to a mixing bowl - you can save the watery parts for smoothies
  9. Add sugar to the coconut cream and whisk for around 5 minutes until you have whipped coconut cream
  10. Remove the tart based from the fridge then remove the tart from the parchment paper
  11. Fill the tart your coconut cream
  12. Top with berries and serve immediately!
Notes
  1. You can keep this tart in the fridge covered for around 3 days.
  2. Before re-serving, leave sitting out for around 15 minutes to give the base time to warm up/soften as it's pretty chewy when it's hard!
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