Superfood Easter Tarts Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
2 cups quinoa flakes
1/2 cup coconut oil unrefined
1/4 cup sunflower seeds
¼ cup pumpkin seeds
2 tbsp chia seeds
1 ½ cup almond flour
1/2 cup Maple syrup
½ tsp Himalayan pink salt
2 tsp pure vanilla extract
2 cups raw macadamia nuts soaked for min 4 hours and rinsed
1 mango preferable Adaulfo, fully ripe pealed and sliced
1 tsp Blue Spirulina
1 ½ cup fat canned coconut cream 400ml
2 tbsp raw coconut oil melted in double boiler above the steam
1 tsp pure vanilla extract
2 tbsp lemon juice
1 cup erythritol or sweetener of your choice
2In a food processor, grind the pumpkin and sunflower seeds by pressing the pulse button. Make sure they slightly chunky, but not too much.
3In a bowl, mix all the ingredients.
4Divide the mixture into 8 equal portions, about 1/3 cup, slightly heap and place each in the middle of tart forms.
5Preheat the oven to 450F, 230C.
6Start pressing down with your fingers, until you reach the edges.
7Cover with plastic warp, take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat.
8Remove the plastic circle and work your fingers around to smooth the sides.
9Peers few holes with toothpick in a middle of each and place few beans or pie weights in the middle to prevent bubbling.
10Bake for 10 to 15 minutes, until golden brown.
11When ready, set aside to let it cool down and remove the beans.
13In the food processor, blend the nuts with coconut cream, coconut oil until sweetener until smooth. Start by pressing the pulse button and gradually speed up. Make sure you scrape the edges with spatula.
14When ready, remove little bit more than half into a bowl and mix in spirulina, vanilla and lemon juice. Stir well, until you get evenly blue color. Cover with plastic wrap or lid and place into a refrigerator for minimum 1 hour.
15Add the mango slices into a food processor with the remaining mixture and blend until smooth.
16You may adjust the flavor in booth mixtures by adding more sweetener and lemon juice.
17Transfer the mango mixture to a bowl and store into a refrigerator just like the blue one.
18When ready, by using spoon, scoop from blue mixture and fill halves of your tarts.
19Repeat the same with the yellow mixture, using another spoon.
20By using spatula or back of teaspoon, create circle pattern and combine the mixtures together. I suggest the spatula or spoon often. Otherwise the colors blend too much.
21Place into freezer for hours or overnight.
22Before serving, place them on the tray and leave them on a kitchen counter for about 1 hour.
23To remove them from the form, push the bottom up with your middle fingers and hold the edges with your thumbs.
24Decorate with blueberries and blue hydrangea if you like.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.