No Bake Vegan Creme Tartlets
Don’t you love it when a scrumptious sweet treat is healthy, too?
I created this vegan crème tartlets recipe for Hail Merry
, and am so excited to share it with you! The filling is dense, rich, filled with maple flavor, and completely raw and dairy-free. It sets up with ease upon refrigeration and makes a perfect nutritious warm weather treat.
The crust couldn’t be easier. For each of the tartlets, I simply press a healthy macaroon into a mini muffin cup to form a fillable shell (I use Blonde (Vanilla) and Choco (Chocolate) Hail Merry macaroons, but I bet the new Caramel Sea Salt and Strawberry macaroons would be awesome with the filling, too). Unlike many macaroons, these healthy little numbers are very soft and tender, especially the chocolate, so they take mere minutes to form into delicious vegan tartlet crusts.
I chose maple to sweeten the creamy dairy-free filling, as it compliments the Hail Merry Macaroon crusts. The macaroons are sweetened exclusively with maple syrup, and contain just organic coconut, organic coconut oil, sea salt, pure vanilla, and fair-trade cocoa (in the Choco) or raw almond flour (in the Blonde).
These tartlets are certainly a sweet dessert treat, but I’ve considered them guilt-free enough to enjoy as a breakfast on-the-go or an afternoon pick-me-up. They are naturally “raw”, vegan, gluten-free, peanut-free, soy-free, egg-free, and of course, dairy-free. But don’t be deterred by the free-from labels – everyone will love these little gems – they simply don’t require such ingredients to taste amazing.
No Bake Vegan Creme Tartlets
- ⅓ cup raw, unsalted cashews
- 1-1/2 tablespoons maple syrup
- 1 tablespoon melted coconut oil
- ½ tablespoon plain milk alternative (almond, coconut, etc.)
- ½ teaspoon arrowroot or tapioca starch
- ¼ teaspoon vanilla extract
- Pinch salt
- 3 to 5 drops pure stevia extract, optional
- 1 package Hail Merry Macaroons (I used Blonde and Choco)
- Fresh raspberries, blackberries or blueberries
- Place the cashews in a spice / coffee grinder, the grinder container of a personal blender, or a small food processor. Process until finely ground or powdered, about 30 to 60 seconds – it’s okay if it starts to clump.
- Add the maple, oil, milk alternative, starch, vanilla, and salt (transfer all to a blender if using a regular grinder), and process until smooth and creamy. Taste test. Blend in the stevia to heighten the flavors, if desired.
- Press the macaroons into 8 mini tartlet or cupcake molds / tins. The Choco variety holds together well, and can even be shaped into a tartlet shape without a mold or tin.
- Divide the cashew filling evenly between the tartlet cups.
- Freeze for 15 minutes.
- Top with fresh berries.
- Chill in the refrigerator until ready to devour.
Yes, They Freeze Well! - Simply omit the berry topping and store in an airtight container in the freezer. Can be eaten straight from the freezer as an extra-cool treat. Stevia Option - Using stevia like an herb (which it is), in small doses rather than as a predominant sweetener, can help to heighten the flavors of a recipe, without overpowering.
Want some more? This month I created a total of four amazing (if I do say so myself!) non-GMO recipes for Hail Merry. Click the images below to check them out!
Dairy-Free Maple Nut Ice Cream
Vegan PB & J Bon Bons with a Homemade Peanut Butter Shell
Strawberry Spinach Salad with Lemon Thyme Vinaigrette and Pecans
Maple Crème Mini Fruit Tarts (on Hail Merry’s website)
This post was sponsored by Hail Merry, the makers of some amazing raw macaroons, miracle tarts, and naturally seasoned nuts and seeds. But trust me, the glowing opinions are my own (I really do love their snacks and enjoy them often!) and these healthy and decadent recipes are all me. Plus they are very versatile. I hope you enjoy!
If you liked this post, please share it …
Tagged egg-free, gluten-free, peanut-free, soy-free, summer, vegan, vegetarian