Creamy and colorful, these no-bake mini tarts start with a pecan-coconut crust and are filled with a silky cashew cream blended with coconut milk, lemon, and Vanilla. The filling is divided and mixed with a vibrant rainbow of botanical powders: Belly Love, Butterfly Pea, Rose, Moringa, and Golden Sun Milk.
Top with edible flowers, chill until set, and enjoy a fun, feel-good dessert that’s as beautiful as it is delicious.
RECIPE
Prep time: 45 minutes (includes chill time)
Serves: 7-10
Recipe by: Tara Lanich-LaBrie
Ingredients:
For the Crust:
- 3/4 cup pecans
- 1 cup unsweetened fine shredded coconut
- 2 Tbsp vegan butter or coconut oil, melted
- 2 Tbsp date syrup or maple syrup
- 1 Tbsp lemon juice
-
1/4 tsp salt
For the Filling:
- 1 cup raw cashew pieces, soaked in boiling water for 25 minutes and strained
- 1 Tbsp lemon juice
- 1/3 cup coconut oil
- 3/4 cup coconut milk, full fat
- 1 tsp Vanilla powder
- Big pinch of sea salt
- 1 tsp Belly Love powder
- 1 tsp Rose powder
- 1 tsp Butterfly Pea Flower powder
- 1 tsp Moringa powder
- 1 tsp Golden Sun Milk
Instructions:
Make the Crust:
1. Add the coconut and pecans to a food processor and pulse for about 2 minutes. Pour in the butter or coconut oil while pulsing and then add in the rest of the ingredients.
2. Push into mini tart pans or use parchment lined and greased muffin tins, filling only halfway up the side. If using muffin tins you may have 7-10 cups, depending on the size of your tins.
3. Chill in the freezer or refrigerator until solid and prepare the filling while you wait.
Make the Filling:
4. Combine all tart ingredients except the colorful plant powders in a high speed blender.
5. Set out 5 small bowls and add 1/3 cup plus about 1 Tbsp of the blended mixture to each bowl. Now stir in 1 tsp of each plant powder into each bowl, creating a rainbow of colors.
6. Fill each tart cup with colorful filling, and top with edible flowers like rose, lavender, or calendula.
7. Chill for 20 minutes and enjoy!
