I love to bake, don’t get me wrong. But you know what is easier than baking, freezing something.
Before I went vegan I would have NEVER in a million years thought that you could make a crust from dates, oats, coconut and some nuts. But you can, and it is amazing. To make your life even easier the filling for this is just coconut whip, basically the vegan version of Cool Whip. Use some vegan food dye, top with blueberries and you are good to go! An impressive little dessert. For an extra cute rustic theme make it in Mason jar lids. They are basically like mini spring form pans because you can just press the bottom up or serve it in the whole lid. Looks adorable, tastes good and takes about 20 minutes to make. An A+ in my book!
8-10 pitted dates
1/2 cup oats
1/4 cup cashews
1/4 cup coconut flakes
Water as needed
So Delicious Cocowhip
Blue Vegan Food Dye: blue spirulina, India Tree blue food coloring, Color Kitchen blue food coloring
First you want to prepare your crust. Place your dates, cashews, oats and coconut flakes into a blender or food processor. Start with 1 tbsp of water and add more if the mixture looks too dry. Start with 8 dates if the mixture doesn’t seem to be sticky enough add in more dates. Once the crust comes together and you can form it into a ball in your hand you know it’s done. Then push the crust into your mini tart pans or Mason jar lids. Use your hands and a small spoon to push an edge up to the sides and create a space in the center for the cocowhip. Put those in the freezer while you prepare your filling. Take about 2-3 tbsp of the cocowhip and mix with the blue food dye. Mix the regular cocowhip and blue cocowhip together to make swirls, in your crust. You can even take a toothpick and dip it into the blue dye to make a deeper blue. Set in the freezer for 20 minutes or overnight depending on when you are going to eat them. Top with some frozen blueberries and enjoy! If preparing overnight allow the tarts a few minutes to thaw.
This recipe makes 5-6 tarts.