No-Bake Mint Cherry Tart [Vegan, Gluten-Free]
These no-bake mint cherry tarts are so easy to make and almost dangerously easy to eat. The crust is coconutty, with a bit of buckwheat crunch. Then they are filled with a creamy vanilla bean and mint cream and then they’re topped with beautiful fresh cherries. The chewy and crunchy... Read More
Ingredients You Need for No-Bake Mint Cherry Tart [Vegan, Gluten-Free]
How to Prepare No-Bake Mint Cherry Tart [Vegan, Gluten-Free]
- Add dates, oats, and coconut to a food processor and process until all ingredients are broken down and begin to form a ball. If it seems to dry and isn't coming together, add a splash of water.
- Add in the buckwheat groats and pulse until combined, but not completely broken down.
- Line 6 muffin pans with parchment paper.
- Press a heaped tablespoon of the dough into each pan and using your fingers press the dough up the sides.
- Place the pan in the freezer while you make the filling.
- Blend the tofu, maple syrup, mint, and coconut oil together until smooth and creamy.
- Remove the crusts from the freezer and fill each crust with the mint filling and top with cherry halves.
- Freeze for at least 20 minutes or let sit in the refrigerator until ready to serve.
- Store in an airtight container in the refrigerator for a few days or in the freezer for a few weeks.
Notes
There will probably be leftover filling, save it and enjoy with fruit, granola, or on oatmeal.
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C’est ma fête bientôt Frédérick! <3