Inside scoop: These vegan butter tarts contain no butter, and are made with delicious and wholesome ingredients.
It’s finally here!
The trials and tribulations over these delicious vegan butter tarts have commenced, and I can safely say that this recipe is a winner.
I’ve actually been craving a classic butter tart for ages now, they’re such a Canadian staple, and most of the people in my life can (and will) agree that butter tarts are undeniably delicious.
They’re sweet, rich, have a flaky pastry and contains maple syrup, which really makes you feel like you’re biting into a pure, homey comfort.
You see, we wouldn’t have you avoiding butter tarts, no, never! We are true advocates of listening to your body, and if a classic butter tart pops into your life and says ‘eat me’ we say go get it!
But, my issue with a classic butter tart, is that I simply can’t digest it.
And, to be honest I would rather take a stab at trying to re-create a classic recipe in a much healthier manner. A recipe that you can make in the comfort of your own home, feel amazing about, and a recipe that tastes just as good, and totally satisfies your butter tart craving.
Remember how I said I have been craving a butter tart?
So that’s what I did. I created a Vegan Butter Tart recipe that’s completely grain-free, contains WAY less sugar than its classic counterpart, that is made with healthy fats, high fiber dates… and contains absolutely no butter.
A VEGAN BUTTER TART THAT CONTAINS NO BUTTER.
I really contemplated creating a vegan butter tart with a vegan butter, because, you know you get that rich buttery taste in a butter tart. So I had a plan to use nut flour, coconut oil, dates and coconut flour as a base, and then play around with the filling, testing a couple times to get it right.
Turns out the first round tasted so amazing that I decided to opt-out of even the vegan butter for these vegan butter tarts.
A butter-free butter tart, it may just be the first one yet?
But in all honesty, the butter wasn’t really needed. However, if you do re-create this recipe with vegan butter, please oh please comment below, I would love to hear your thoughts and recommendations.
A Healthier Alternative
You don’t necessarily need to be vegan to be healthy, but trying to come up with recipes using plants, and without any animal products is really fun, nourishing, and usually tastes pretty awesome!
Also, recipes like this vegan butter tart recipe actually make me feel better, when everything is sourced from mother earth, rather than animals.
I definitely think that playing with vegan dessert recipes is one of the easiest ways to step more into a plant-based lifestyle. Coming up with recipes that taste mighty delicious, are incredibly nutritious and use plants kinda just rocks!
You’re digging it, right?
We also have some other ‘copycat’ recipes that really don’t suck, are vegan, and contain simple, healthy ingredients. You’re going to want to get your hands on these ‘Chocolate Hazelnut Bliss Balls’ that are inspired by Ferrero Rocher!
And, if you’re looking for access to a mini cookbook filled with recipes that are so simple to re-create, plus 5 days worth of tips to challenge you to start cooking and eating healthier, sign up for our 5 Day, 5 Ingredient Challenge and receive your free 5 Ingredient Cookbook here:
Butter-less Vegan Butter Tarts (Grain-free/ Paleo)
Ingredients
Crust:
- 3/4 cups almond flour
- 1/4 cup coconut flour
- 1 Tbsp chia seeds ground, or ground flax
- 3 Tbsp water
- 1/2 cup dates pitted; we use honey dates
- 1 Tbsp coconut oil
- 1/4 tsp sea salt
Filling:
- 1/2 cup dates soaked 2 hours
- 1/2 cup water from soaked dates
- 1/2 cup maple syrup
- 1/4 cup full fat coconut milk canned (top part)
- 1 tsp vanilla extract
- 1 Tbsp arrowroot powder
Optional:
- 3 Tbsp raisins or crushed pecans
Notes:
- We used aluminum mini tin liners to create the tarts.
Directions
- Preheat the oven to 350F.
- Place all of the dough ingredients into a blender and process until date is combined and you can roll into a ball. The dough shouldn’t be crumbly or fall apart, it should be easy to manipulate.
- Place in bowl and set aside.
- Next, process all of the filling ingredients until you get a runny caramel-like look to the filling. There should be no date chunks left.
- Take your mini tins and about 1 Tbsp of crust. Roll the crust into a ball and press down into your tin, lining the sides and creating a little cup. Make sure the bottom is flat and there is enough room for your filling.
- Don’t leave the crust too thin or else they won’t hold the filling.
- Pour the filling into the cup until it hits the crust line.
- Do this for about 8-9 cups.
- Place the filled cups on a baking tray and bake for about 35 minutes.
- Crust should be golden, and middle should be cooked.
- Let sit for 15 minutes to solidify.
Recipe Notes
Notes: We used aluminum mini tin liners to create the tarts.
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