Vegan Super Fruit Tartlets

I would say they’re too pretty to eat, but my husband and I totally devoured these, so that would be a lie. Eye-catching, healthy, vegan, and no-bake, these tartlets were inspired by a delicious super fruit juice called GoYin.

GoYin is a blend of super fruits, herbs, and other fruits that have been traditionally used to help reduce the impact of stress on the body and mind while enhancing overall well-being. It is vegan, made with natural ingredients and is a really phenomenal source of vitamin B6 and B12.

If you’ve never tried to make tarts before, I strongly recommend you start yesterday. Trust me when I say, it’s a lot easier than it looks and your guests will be talking about them for days. It’s a really amazing feeling being able to incorporate the health benefits of GoYin into a healthy, pretty dessert, and with the way these tartlets look, it’s official, I have uncovered my new passion. I absolutely love creating tarts and decorating them in beautiful ways. It’s so much fun coming up with the different flavors, the best part being that I can be playful when decorating them.

In collaboration with Pure I made these healthy vegan super fruit tartlets. They are not only stunners but will surely satisfy your taste buds. This no-bake crust is naturally sweetened with juicy medjool dates and requires only a few minutes of your time. The filling is as simple as it can be. You just need to heat some coconut milk/cream with GoYin. The natural juices of this super fruit blend and the no bake crust are sweet enough, ensuring that these tartlets don’t really require any additional sweetness, but you can always add a few medjool dates or maple syrup if you do want them just a little bit sweeter.

As a thickener for the filling I used agar agar powder. You’ll only need a couple teaspoons to thicken the coconut milk/superfruit mixture.

Ingredients

  • 1 1/2 cup gluten-free old fashioned oats
  • 1/2 cup buckwheat groats
  • 1 tbsp maple syrup
  • 1 tbsp raw cacao
  • 2 tbsp coconut oil (melted)
  • 12 medjool dates (pitted)
  • 1 cup full fat coconut milk
  • 1/2 cup full fat coconut cream
  • 1 cup GoYin
  • Optional: 1/4 cup pure maple syrup (or 3-4 medjool dates)
  • 2 tsp agar agar powder
 
Instructions
  1. Grease 4-5 tartlet tins with coconut oil and set aside.
  2. To prepare the crust add oats and buckwheat groats into a food processor. Process for about 5-10 seconds until coarsely ground. Add dates, cacao powder, 2 tbsp of coconut oil and 1 tbsp of maple syrup. Pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the tart tins. Place in freezer for about an hour to set while working on the super fruit filling.
  3. In a medium sized pot add the coconut milk, coconut cream, maple syrup, and GoYin. Over low-medium heat simmer for about about 2 minutes before adding the agar agar powder. Turn stove to medium-high and boil for 2-3 minutes until agar agar powder has completely dissolved. Strain mixture into a bowl and set aside for 5-10 minutes. Pour mixture into the tartlets and refrigerate for about 4 hours or overnight to set. Garnish with fresh berries and serve. Cover tartlets and store in the refrigerator for up to 5 days.