Close Menu
    Facebook X (Twitter) Instagram
    Pinterest X (Twitter) Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Butter Tarts that are Butterless, Eggless, and Deliciously Unrefined

    Vegan Butter Tarts that are Butterless, Eggless, and Deliciously Unrefined

    2
    By Alisa Fleming on December 18, 2021 Dairy Free Desserts, Dairy-Free Recipes

    I know, it’s nearly impossible to believe, but the ooey, gooey treats pictured here are not simply dairy-free and egg-free. They’re also plant-based, void of refined sugars, made with whole grains, and are relatively wholesome overall. Not to mention, these healthy vegan butter tarts are actually made without butter of any kind! But don’t worry, they’re still perfectly indulgent.

    Healthy Vegan Butter Tarts Recipe - Plant-Based, Whole Grain, and Refined Sugar-Free. Dairy-free, egg-free, soy-free, and butterless!

    These Vegan Butter Tarts are Butterless, Eggless & Deliciously Unrefined

    This plant-based recipe is from my good friend Ricki Heller. She’s a vegan cookbook author who makes some of the most well-tested recipes you will find anywhere. We featured her vegan butter tarts several years ago, but are giving them a refresh as Ricki has some stunning new pictures and I wanted to let you know that you can now get a gluten-free version of this recipe in her healthy dessert book, Naturally Sweet & Gluten Free.

    If you are okay with wheat, then this version is for you. It uses spelt flour, which is a flavorful whole grain. But in a pinch, you can substitute whole wheat flour. And instead of butter, Ricki uses luxurious coconut oil. She pairs it with just enough sea salt for buttery flavor, and tames any coconut flavor with fragrant vanilla. I think you’ll agree, these healthy vegan butter tarts are worthy of a special occasion.

    Healthy Vegan Butter Tarts Recipe - Plant-Based, Whole Grain, and Refined Sugar-Free. Dairy-free, egg-free, soy-free, and butterless!

    Special Diet Notes: Healthy Vegan Butter Tarts

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    Healthy Vegan Butter Tarts
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    In Ontario, where I live, butter tarts are the quintessential Canadian dessert. Much like a pecan pie without the pecans, the traditional butter tarts are rich and gooey with butter, eggs and lots of sugar. Here’s my vegan butter tarts version, every bit as delectable, but so much kinder to your health!
    Author: Ricki Heller
    Recipe type: Dessert
    Cuisine: British
    Serves: 8 vegan butter tarts
    Ingredients
    Crust:
    • 1⅔ cups (220 g) whole spelt flour (can sub whole wheat pastry flour)
    • ¼ teaspoon (1 mL) fine sea salt
    • ½ cup (120 mL) coconut oil, melted
    • 2 tablespoons (30 mL) light agave nectar
    Filling:
    • ¼ cup (35 g) raisins
    • ½ cup (120 mL) brown rice syrup
    • ¼ cup (60 mL) light agave nectar
    • 2 tablespoons (30 mL) non-GMO cornstarch
    • 2 tablespoons (30 mL) coconut oil, melted
    • 1 teaspoon (5 mL) pure vanilla extract
    • 2 teaspoons (10 mL) brandy or rum (or use another 1 teaspoon/5 mL vanilla)
    • 2 tablespoons (30 mL) finely ground chia seeds (flax is not suitable for this recipe)
    • ¼ teaspoon (1 mL) baking powder
    Instructions
    To Make the Crust
    1. Preheat your oven to 325ºF (165C). Lightly grease 8 individual tart pans (I used 3-inch or 7.5 cm pans with removable bottoms). If you’re using solid pans (without removable bottoms), it’s worth lining these with parchment paper rounds and then greasing the rounds, as the bottoms may stick to the pan otherwise.
    2. In a medium bowl, sift the flour and salt.
    3. In a small bowl, melt the ½ cup (120 ml) coconut oil and then whisk in the agave nectar until combined. Pour the coconut-agave mixture over the flour mixture and toss with a fork until it comes together. Knead with your hands just until the wet ingredients are well incorporated. You should have a very soft dough that just holds its shape (if dough is really too soft, sprinkle more flour, about 1 tablespoon or 15 mL at a time, until you reach a just barely firm texture–this dough should be very soft!). Divide dough into 8 equal portions among the tart pans.
    4. Dust your hands with flour. Beginning with the sides of the tart pans, press the dough evenly to cover each pan; dust hands with flour periodically to prevent the dough from sticking. Place the tart pans on a cookie sheet and bake for 10 to 12 minutes until the crust is just starting to puff up. Remove from oven and sprinkle about ½ tablespoon (7.5 mL) of the raisins in the bottom of each shell (4 to 6 raisins).
    While the crusts bake, make the filling
    1. In a medium bowl, whisk together the brown rice syrup and agave nectar with the cornstarch until the mixture is smooth. Whisk in the melted 2 tablespoons (30 mL) coconut oil, vanilla, brandy and chia seeds (be sure there are no little lumps of chia left in the mixture). Add the baking powder last and mix quickly just to blend.
    2. Divide the mixture equally among the tart pans so the pans are about ¾ full, or filling is almost even with the top of the crusts (you may have a bit of filling left over–it makes a nice topping over ice cream or pancakes).
    3. Bake 25 for 30 minutes in preheated oven, turning about halfway through to ensure even baking. The tarts are ready when the filling appears foamy on top and bubbles a little onto the sides of crust in the pans. It will begin to brown on top but will still appear quite liquid when you jiggle the pans; this is as it should be. Remove the tarts carefully from the oven and allow to cool to room temperature, then refrigerate until firm.
    4. These can be eaten cold or at room temperature; for the latter, chill first and then return to room temperature. Store, covered, in the refrigerator for up to 5 days.
    5. Makes 8 butter tarts
    Notes
    This recipe was originally featured in Sweet Freedom by Ricki Heller, and reprinted with permissions here. Ricki has since created a gluten-free version, which is available in her newer cookbook, Naturally Sweet & Gluten Free.
    Nutrition Information
    Serving size: 1 tart Calories: 312 Fat: 18.5g Saturated fat: 14.8g Carbohydrates: 39.8g Sugar: 26.5g Sodium: 74mg Fiber: 3g Protein: 2.2g
    3.5.3229

    More Sweet Plant-Based Recipes by Ricki Heller

    Chocolate-Covered Dairy Free Cheesecake Bites

    Vegan Chocolate Cheesecake Bites of Love

    Vegan Maple Cupcakes with Pure Maple Buttercream Frosting

    Vegan Maple Cupcakes Recipe with Pure Maple Buttercream - the easy dairy-free buttercream is sweetened only with maple - no powdered sugar!

    Low Sugar Vegan Apple Pumpkin Crumble Bars

    Low Sugar Vegan Apple Pumpkin Crumble Bars Recipe

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    2 Comments

    1. Pingback: 22 Dairy-Free Potluck Dessert Recipes Everyone Will Love

    2. Pingback: Salted Chocolate Tart with Potato Chip Crust Recipe (Dairy-Free Version)

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Creamy Dairy-Free Vegetable Casserole Recipe topped with crispy French fried onions! Plant-based, healthy, vegan, optionally gluten-free and allergy-friendly!

    Creamy Vegetable Casserole with Crispy French Fried Onions

    Dairy-Free Yule Log Cake Recipe (Bûche de Noël) - it's creamless, butterless, and even flourless. It also happens to be naturally gluten-free, nut-free, and soy-free, but delicious and decadent!

    Dairy-Free Yule Log or Bûche de Noël

    Enjoy Life FoodsFames ChocolatesEat dairy free book Chocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2023 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.