No-Bake Vegan Mini Tarts, Gluten Free Tarts

This recipe for No-Bake Vegan Mini Tarts is inspired by Indian Chikki which is a delicious hard candy made of roasted nuts and jaggery.

But this recipe is simpler than chikki as it requires no cooking or baking, no close monitoring of jaggery syrup to get perfect consistency. This is a very forgiving recipe. Plus I have tried to make a healthy filling using Avocado. If Avocado is not easily available in your region, then feel free to replace it with ripe banana or sweet potato.

You may check the wonderful health aspects of an avocado here. Since Avocados do not have a strong taste or smell, it is easy to incorporate them into desserts. If you want to replace Avocado, you may use ripe Banana or boiled sweet potatoes. Banana will have a distinct flavor but when it is combined with dark cocoa, the strong flavor mellows down.

If you love healthy desserts, then please do check some more healthy dessert recipes of mine here

LAYALI LUBNAN, LEBANESE NIGHTS DESSERT

NO FRY HEALTHY MOTICHOOR LADDU

Hope you will give this healthy No-Bake Vegan Mini Tarts a try. You can check this recipe on my instagram handle as well.

Have a happy and healthy Indulgence !

No-Bake Vegan Mini Tarts, Gluten Free Tarts

This recipe for No-Bake Vegan Mini Tarts is inspired by Indian Chikki which is a delicious hard candy made of roasted nuts and jaggery.

But this recipe is simpler than chikki as it requires no cooking or baking, no close monitoring of jaggery syrup to get perfect consistency. This is a very forgiving recipe. Plus I have tried to make a healthy filling using Avocado. If Avocado is not easily available in your region, then feel free to replace it with ripe banana or sweet potato.

Ingredients for the Tart

• 2 cups roasted peanuts
• 10 nos soft dates (if your dates are not soft, then soak them in hot water or milk for few minutes and then use)
• ¼ tsp salt
• 1 tbsp Peanut butter/Coconut Oil/Any Vegan Milk (optional)

Ingredients for the Filling

• 1 or 2 nos avocado or ripe banana or boiled sweet potatoes
• 3 tbsp Dark unsweetened cocoa powder
• 2 tbsp Maple syrup or any sweetener of choice
• 1 tbsp any vegan milk, (if required to help in blending)
• 1 tsp vanilla extract

Make the Tart

1. Add peanuts, dates and salt to a blender jar.

   
   
   

2. Pulse for a few times till you get a crumbly mixture.

   
   
   

3. Take out. Add a tbsp of oil or peanut butter or milk to add some moisture. If your mixture is already moist and easy to handle, you can skip this step.

   
   
   

4. The dough should hold together when pressed.

   
   
   

5. Take small tart moulds or small bowls. Or, use a muffin tray. Line with a cling film.

   
   
   

6. Spread about 2 tbsp of the crumb mixture into each mould. Press firmly with your hands or you can press using another mould.

   
   
   

7. Refrigerate for a few minutes.

   
   
   

Make the Filling

1. Add all ingredients to a small blender jar.

   
   
   

2. Blend to a fine paste.

   
   
   

3. At the time of serving, take out the tarts, fill with the prepared avocado filling

   
   
   

4. You may sprinkle any nuts or berries of your choice on top.

   
   
   

5. Serve chilled. Enjoy a healthy wholesome treat.