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Vegan Cookie Cups with Raspberries and Peaches

Vegan Cookie Cups with Raspberries and Peaches

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 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cookie cups
Calories 180 kcal
Author Camila

Ingredients

Crust

  • 1/4 cup nut butter I used almond 60 grams, 2.1 oz
  • 2 tablespoons coconut oil melted (28 grams, 1 oz)
  • 1/4 cup coconut sugar 42.5 grams, 1.5 oz
  • 1 teaspoon vanilla extract
  • 1 cup almond flour 120 grams, 4.2 oz
  • 1/3 cup desiccated coconut 30 grams, 1 oz
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Filling

  • 3/4 cup oat flour 90 grams, 3.1 oz
  • 3 tablespoons almond flour 12 grams, 0.4 oz
  • 1/4 cup coconut sugar 21 grams, 0.7 oz
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut cream 76 grams, 2.6 oz
  • 2 tablespoons coconut oil 24 grams, 0.86 oz
  • 1 teaspoon vanilla extract
  • 1 peach chopped
  • 3/4 cup raspberries 170 grams, 6 oz

Meringue

  • 1/2 cup Aquafaba chickpea water 113 grams, 4 oz
  • 1/4 teaspoon cream of tartar
  • 1-2 tablespoons organic powdered sugar optional

Instructions

  1. 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.
  2. To make the crust, blend all ingredients together in the food processor until combined.
  3. Divide crust amongst your baking cups, press it down the bottom of the pans.
  4. 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

  1. 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.
  2. 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

  1. 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.

  2. Divide the filling between the cups and pour it on top of the fruit. Use a small offset spatula to spread the filling out.
  3. Bake for another 10-15 minutes, until golden brown on top.
  4. Remove from the oven, let it cool. Store in the refrigerator.

Aquafaba Meringue

  1. 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

  1. 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.

Nutrition Facts
Vegan Cookie Cups with Raspberries and Peaches
Amount Per Serving
Calories 180
* Percent Daily Values are based on a 2000 calorie diet.