Today’s Canada Day recipe is an ooey-gooey take on a Canadian classic: the butter tart. Now, these Maple (Nut)Butter Tarts certainly aren’t light, but instead of butter and eggs, I used nuts, and lots of them, for a vegan and gluten-free version. They can even be made completely raw. They’re not an exact substitute for your traditional butter tart, but they’re an equally delicious substitute. The filling is amazing, and makes a great spread for toast or dip for apple slices.
Vegan Maple (Nut)Butter Tarts (Raw option)
- 1 cup dates
- 2 cups cashews
- 1 tbs coconut oil
Maple Nut Filling
- 1 cup dates
- 1/2 cup almonds
- 3 tbs maple syrup
- 4 tbsp almond butter
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup almond milk
Directions: If baking shells, pre-heat oven to 300F. In a food processor, pulse cashews until they form a coarse meal. Add dates and coconut oil and process, stopping to scrape down sides, until you have a doughy consistency. When it holds together in a ball, it’s ready. Taking golf ball sized portions, form tart shells by pressing mixture into parchment-lined muffin tins.
If making raw option, refrigerate tart shells while you make the filling. Otherwise, use a fork to poke holes into bottoms of shells and bake for 10-12 minutes at 300F.
Meanwhile, for the filling, process almonds until you have a fine flour. Add remaining ingredients and process until smooth. Using a spoon, drop filling into tart shells and smooth tops. Refrigerate to allow the filling to set (at least 1 hour) prior to serving. Enjoy!
Don’t forget to check out my other Vegan and Gluten-Free Canada Day Recipes!