Ingredients
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the Almond Flour Crust:
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cup almond flour
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cup coconut sugar
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tsp salt
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cup chilled unsalted butter, cubed
Directions
Sub-Title: Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Raw, Seasonal (Summer), Soy-free, Spicy, Superfoods, Vegan, Whole food plant-based
Description: This delicious vegan dessert combines the exotic flavor of blueberries and cream with the crunchiness of almond flour tart shells. It’s gluten-free, grain-free, high in fiber, low in carbs, oil-free, kid-friendly, and can be made in just 30 minutes! Perfect for your next summer gathering.
Ingredients:
For the Almond Flour Crust:
⅔ cup almond flour
⅓ cup coconut sugar
½ tsp salt
¼ cup chilled unsalted butter, cubed
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with 12 paper liners.
2. Mix all crust ingredients until well combined. Press mixture into bottom of each lined mug. Bake for 10-12 minutes or until lightly golden brown. Let cool completely.
For the Blueberry Cream Filling:
2 tbsp cornstarch
¾ cup water
¼ cup maple syrup
1/3 cup frozen blueberries (thawed)
Pinch of sea salt
Instructions:
1. In a small saucepan over medium heat, whisk together cornstarch, water, and maple syrup. Bring to a boil, whisking constantly. Cook for about 1 minute or until thickened. Remove from heat.
2. Add blueberries and stir gently to combine. Pour filling into prepared tartlet shells. Chill for at least 30 minutes before serving.
Note: If you prefer a spicier twist, add a pinch of cayenne pepper to the blueberry filling.
Difficulty: Easy
Servings: 12 mini tartlets
Nutrition Facts per Serving (without crust):
Calories: 87kcal
Carbohydrates: 17g
Protein: 2g
Fat: 3g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 1mg
Sodium: 3mg
Potassium: 117mg
Fiber: 2g
Sugar: 12g
Vitamin A: 5%
Vitamin C: 11%
Calcium: 2%
Iron: 1%
Total Time Needed: 30 minutes + chilling time
Steps
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1
Done
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Preheat oven to 350°F (175°C). Line a mini muffin tin with 12 paper liners. |
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2
Done
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Mix all crust ingredients until well combined. Press mixture into bottom of each lined mug. Bake for 10-12 minutes or until lightly golden brown. Let cool completely. For the Blueberry Cream Filling: Instructions: |
|
3
Done
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In a small saucepan over medium heat, whisk together cornstarch, water, and maple syrup. Bring to a boil, whisking constantly. Cook for about 1 minute or until thickened. Remove from heat. |
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4
Done
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Add blueberries and stir gently to combine. Pour filling into prepared tartlet shells. Chill for at least 30 minutes before serving. Note: If you prefer a spicier twist, add a pinch of cayenne pepper to the blueberry filling. Difficulty: Easy Servings: 12 mini tartlets Nutrition Facts per Serving (without crust): Total Time Needed: 30 minutes + chilling time |
