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
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
- ΒΌ 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
Instructions
Make the Tart
- Add peanuts, dates and salt to a blender jar.
- Pulse for a few times till you get a crumbly mixture.
- 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.
- The dough should hold together when pressed.
- Take small tart moulds or small bowls. Or, use a muffin tray. Line with a cling film.
- Spread about 2 tbsp of the crumb mixture into each mould. Press firmly with your hands or you can press using another mould.
- Refrigerate for a few minutes.
Make the Filling
- Add all ingredients to a small blender jar.
- Blend to a fine paste.
- At the time of serving, take out the tarts, fill with the prepared avocado filling
- You may sprinkle any nuts or berries of your choice on top.
- Serve chilled. Enjoy a healthy wholesome treat.
