SUPERFOOD EASTER TARTS

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Superfood Easter Tarts with Mango – Blue Spirulina Filling & Granola Crust

Happy Easter my Dearest! I hope you are having pleasant and peaceful time despite the COVID 19 situation. I am well and so is my family, however, I am very late with this recipe! It should have been on my blog last week, unfortunately, I totally lost track of time and i didn’t realize the Easter was already here, lol. To be honest, the only holiday I can plan a head for is Christmas. For all others, I am always late with my recipes. Yeah maybe Thanksgiving, I am not too bad with, but we have them so much sooner than our friends in U.S so that makes it little bit difficult.

Anyway, enough about that and lets talk about these delicious yet guilt free Superfood Easter Tarts. Just make sure you mark this recipe for next year, because I will be probably late again with a new one, lol. Besides, I have few other similar desserts for you from last year that you may like. Just go to my DESSERT PAGE and see what will catch your eye.

And now I would like to mention few products I am using in this recipe, such as Blue Spirulina that I ordered from Unicorn Superfoods. This company offers array of an amazing products for making delicious goodies like this. And it is so much fun too! However, you can get some of these powders on Amazon as well. I just ordered two, but I will tell you about them next time.

The next thing are the Macadamia nuts that I used instead of cashews. Altough, you can use cashews if you proffer, the choice is your and there is practically no difference in the taste or texture. Also, you may add your choice nuts for the crust, for example almonds or pecans. Whatever you have in your pantry is fine. Because I know it could be difficult to get all the ingredients in the supermarket, especially now days, I suggest to shop on Amazon. Some of the products may take longer to get than others, therefore, always make sure you check and try to find products with faster delivery dates.

After reading the ingredients, I am sure will understand why I choose the name SUPERFOOD EASTER TARTS. Even though they are not raw like my other superfood desserts. Well, let me know what do you think. I would love to hear your feed back and I answer any of your questions. Thank you for visiting!

SUPERFOOD EASTER TARTS

Superfood Easter Tarts with Mango – Blue Spirulina Filling & Granola Crust
Prep Time10 mins
Active Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Gluten Free, Vegan
Keyword: chia, dessert, easter dessert, easter recipe, Gluten Free, plant based recipe, plantbased protein, plantbased recipe, quinoa, superfood recipe, Vegan, vegan dessert, vegan recipe, vegan tarts
Yield: 8
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • Food processor, spatula, 8 non stick fluted tart forms (4 ½ inch diam, with removable bottom), plastic warp, glass with flat bottom about 2.5 “diam, ½ cup beans or pie weights

Materials

  • CRUST
  • 2 cups quinoa flakes
  • 1/2 cup coconut oil unrefined
  • 1/4 cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 ½ cup almond flour
  • 1/2 cup Maple syrup
  • ½ tsp Himalayan pink salt
  • 2 tsp pure vanilla extract
  • FILLING
  • 2 cups raw macadamia nuts soaked for min 4 hours and rinsed
  • 1 mango preferable Adaulfo, fully ripe pealed and sliced
  • 1 tsp Blue Spirulina
  • 1 ½ cup fat canned coconut cream 400ml
  • 2 tbsp raw coconut oil melted in double boiler above the steam
  • 1 tsp pure vanilla extract
  • 2 tbsp lemon juice
  • 1 cup erythritol or sweetener of your choice

Instructions

  • CRUST
  • In a food processor, grind the pumpkin and sunflower seeds by pressing the pulse button. Make sure they slightly chunky, but not too much.
  • In a bowl, mix all the ingredients.
  • Divide the mixture into 8 equal portions, about 1/3 cup, slightly heap and place each in the middle of tart forms.
  • Preheat the oven to 450F, 230C.
  • Start pressing down with your fingers, until you reach the edges.
  • Cover with plastic warp, take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat.
  • Remove the plastic circle and work your fingers around to smooth the sides.
  • Peers few holes with toothpick in a middle of each and place few beans or pie weights in the middle to prevent bubbling.
  • Bake for 10 to 15 minutes, until golden brown.
  • When ready, set aside to let it cool down and remove the beans.
  • FILLING
  • In the food processor, blend the nuts with coconut cream, coconut oil until sweetener until smooth. Start by pressing the pulse button and gradually speed up. Make sure you scrape the edges with spatula.
  • When ready, remove little bit more than half into a bowl and mix in spirulina, vanilla and lemon juice. Stir well, until you get evenly blue color. Cover with plastic wrap or lid and place into a refrigerator for minimum 1 hour.
  • Add the mango slices into a food processor with the remaining mixture and blend until smooth.
  • You may adjust the flavor in booth mixtures by adding more sweetener and lemon juice.
  • Transfer the mango mixture to a bowl and store into a refrigerator just like the blue one.
  • When ready, by using spoon, scoop from blue mixture and fill halves of your tarts.
  • Repeat the same with the yellow mixture, using another spoon.
  • By using spatula or back of teaspoon, create circle pattern and combine the mixtures together. I suggest the spatula or spoon often. Otherwise the colors blend too much.
  • Place into freezer for hours or overnight.
  • Before serving, place them on the tray and leave them on a kitchen counter for about 1 hour.
  • To remove them from the form, push the bottom up with your middle fingers and hold the edges with your thumbs.
  • Decorate with blueberries and blue hydrangea if you like.

Notes

If they won’t come out easy, use some object such as the top of paper towel holder to help you push it out. At least that’s what I did, but I was in a hurry to do the photoshoot and I couldn’t wait for them to taw any longer. Besides I needed the middle frozen.
Otherwise, they must be stored in a refrigerator and wrapped in a plastic wrap or sealed in a Ziploc Bag. That way they can last up to 5 days, or you can freeze them up to couple of months.

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