Maple Creme Vegan Tartlets (No Cook!)


Don’t you love it when a scrumptious sweet treat is healthy, too? I created this maple crème vegan tartlets recipe for Hail Merry, and am so excited to share it with you! The filling is dense, rich, filled with maple flavor, completely dairy-free, and darn near raw. It sets up with ease upon refrigeration and makes a perfect nutritious warm weather treat.

Maple Creme Tartlets - easy, no cook, dairy-free, grain-free and vegan recipe

The crust couldn’t be easier. For each of the tartlets, I simply press a healthy raw macaroon into a mini muffin cup to form a fillable shell. In this recipe, the Pure Vanilla and Dark Chocolate Merry Bites were perfect. Raw macaroons like these tend to be very soft and tender, so they take mere minutes to form into several delicious vegan tartlet crusts.

I chose maple for the filling as it perfectly compliments the Merry Bites, which are sweetened exclusively with maple syrup. And really, who doesn’t love maple syrup? 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.

Special Diet Notes: Maple Creme Vegan Tartlets

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

Maple Creme Vegan Tartlets (No Cook!)
Prep time
Total time
Please note that the Prep time does not include chilling. If you are antsy, you can freeze them for just 15 minutes. We just preferred the natural thickening that occurs more easily in the refrigerator.
Serves: 8 tartlets
  1. 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.
  2. Add the maple, oil, milk beverage, 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.
  3. Press the macaroons into 8 mini tartlet or mini cupcake molds / tins.
  4. Divide the cashew filling evenly between the tartlet cups.
  5. Refrigerate for 1 hour or longer. Serve topped with fresh berries, if desired.
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 see the other three recipes:

Hail Merry Maple Nut Dairy-Free Ice Cream Dairy-Free Maple Nut Ice Cream

Vegan PB and J Bon Bons Vegan PB & J Bon Bons with a Homemade Peanut Butter Shell

Strawberry Lemon Thyme Salad 600 Strawberry Spinach Salad with Lemon Thyme Vinaigrette and Pecans

This post was sponsored by Hail Merry, the makers of some amazing raw macaroons, miracle tarts, and naturally seasoned nuts and seeds. But the glowing opinions and decadent recipes are my own. 

About Author

Alisa is the founder of, 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.

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