These Vegan Cookie Cups are filled with Raspberries, Peaches and a creamy oat filling.
Course Dessert
Cuisine vegan
Keyword oats, peaches, raspberries, tarts, vegan
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 12cookie cups
Calories 180kcal
Author Camila
Ingredients
Crust
1/4cupnut butter I used almond60 grams, 2.1 oz
2tablespoonscoconut oilmelted (28 grams, 1 oz)
1/4cupcoconut sugar42.5 grams, 1.5 oz
1teaspoonvanilla extract
1cupalmond flour120 grams, 4.2 oz
1/3cupdesiccated coconut30 grams, 1 oz
1/2teaspoonbaking soda
1/4teaspoonfine sea salt
Filling
3/4cupoat flour90 grams, 3.1 oz
3tablespoonsalmond flour12 grams, 0.4 oz
1/4cupcoconut sugar21 grams, 0.7 oz
1/4teaspoonbaking powder
1/4teaspoonfine sea salt
1/4cupcoconut cream76 grams, 2.6 oz
2tablespoonscoconut oil24 grams, 0.86 oz
1teaspoonvanilla extract
1peachchopped
3/4cupraspberries170 grams, 6 oz
Meringue
1/2cupAquafaba chickpea water113 grams, 4 oz
1/4teaspooncream of tartar
1-2tablespoonsorganic powdered sugaroptional
Instructions
Pre-heat oven to 350F. I used 12 small silicon baking cups, that are slightly smaller than a muffin tin. You can use a muffin or cupcake pan, or even mini tart pans.
To make the crust, blend all ingredients together in the food processor until combined.
Divide crust amongst your baking cups, press it down the bottom of the pans.
Bake for about 5 minutes. You are just pre-baking the crust, so don’t worry about baking it completely. You are going to keep baking it after you add the fillings.
Filling
For the filling, simply blend oat flour, almond flour, coconut sugar, baking powder, salt, coconut cream, coconut oil, and vanilla extract in a food processor until smooth.
Mixture should be thick but still spreadable. If it is too thick, add a bit more coconut cream, one tablespoon at a time until you achieve the desired consistency.
To assemble
Divide chopped peaches between the par-baked cups, on top of the par-baked crust. Place one or two raspberries in each cup, depending on how much room you have, you don’t want to overcrowd the cup because you have to put the filling on top.
Divide the filling between the cups and pour it on top of the fruit. Use a small offset spatula to spread the filling out.
Bake for another 10-15 minutes, until golden brown on top.
Remove from the oven, let it cool. Store in the refrigerator.
Aquafaba Meringue
If you would like to make the meringue for the top, simply whip aquafaba and cream of tartar with an electric mixer for about 3-5 minutes, until it forms stiff peaks. You can add some powdered sugar to it (1-2 tablespoons) to taste, but make sure to use organic powdered sugar so there’s no risk of not being vegan. Another thing, this meringue is very unstable and it will begin to lose structure very soon, so you might want to make the meringue right before serving these, or just skip it altogether.
Storage
Store in the fridge for up to 4 days, without the meringue on top. The meringue has a shelf life of just a couple hours until it starts collapsing. I have no experience freezing this vegan tart, but I am sure you could freeze it (without the meringue) for up to 1-2 months.