Zero sugar added, zero fat added, this is a super "decadent tasting" way to have a serving of fruits, nuts, seeds and oats!!
I served this at work, one of my clients said " no way this is healthy!!! tastes too good" ...mission accomplished ;)

this is a basic recipe you can get very creative with!!!
I will post two filling options:

Spiced mango
or
cherry coconut

if you choose to make just one flavor, double the filling recipe quantity

difficulty level: beginner

equipment needed:

  • food processor
  • blender
  • silicone mini muffin molds or silicone cupcake molds, yep only silicone will work as due to zero sugar added and zero fat added, these little beauties will only release perfectly from their molds if you use silicone, trust me... i had a few epic fails before i figured this out!

prep time: 20 minutes

cook time: 12 minutes oven time for crust, and over night in freezer for mini tarts to set

what you need:

for crust:

  • 1/2 cup pumpkin seeds (or sunflower seeds)
  • 1 1/4 cup oats
  • 2 dates chopped
  • 2 tbsp almond butter
  • 1 tsp stevia
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp full fat canned coconut milk (or coconut cream)
  • 1 vegan egg = 1 tbsp flax + 2.5 tbsp boiling water mixed and set aside
  • 1/4 tsp vanilla

for filling

spiced mango filling:

  • 1/4 cup coconut cream (skim the good stuff off of the top of a can of coconut milk)
  • 1 cup +1 tbsp frozen mango thawed (or fresh if you have)
  • 1/2 vegan egg (see above, only use 1/2 tbsp flax and 1 tbsp hot water)
  • 1/8 cup quick soaked cashews (pour boiling water over cashews and let sit for 45minutes the drain)
  • 1/2 tsp stevia
  • 3/4 tsp vanilla
  • zest of 1/4 lemon
  • 1/2 tsp pumpkin spice (or cinnamon)
  • 2 tbsp almond butter

Cherry coconut filling:

  • 1/4 cup coconut cream (skim the good stuff off of the top of a can of coconut milk)
  • 1 cup +1 tbsp frozen dark sweet cherries thawed (or fresh if you have)
  • 1/2 vegan egg (see above, only use 1/2 tbsp flax and 1 tbsp hot water)
  • 1/8 cup quick soaked cashews (pour boiling water over cashews and let sit for 45 minutes the drain)
  • 1/4 tsp stevia
  • 1/2 tsp vanilla
  • zest of 1/4 lemon
  • 2 tbsp almond butter

What to do:

for crust:

  • preheat oven to 350 degrees
  • preheat non stick 12" pan on medium
  • toast pumpkin seeds and oats 7 minutes, stirring
  • put toasted seeds and oats and all other crust ingredients in food processor and whirl away until a dough ball forms. scrape sides and whirl again.
  • press crust into greased silicone molds, use finger tips. i used mini silicone muffin molds
  • place silicone mold on baking tray and bake in oven for 12 minutes
  • remove and let cool at least 20 minutes

for filling:

  • preheat large non stick pan on medium high, saute defrosted mango for 5 minutes stirring
  • if making cherry filling you can skip the saute step and just put everything in vitamix
  • place all filling ingredients and sauteed mango in blender (Vitamix yep you know it)
  • whirl away, scrape sides and whirl again at least one minute, you want the filling to be very smooth.
  • taste and add vanilla, lemon zest or stevia or a touch of extra spice according to preference

Assembly:

  • carefully put roughly 1- 1.5 tbsp (if using mini molds, more if using regular size) of filling on top of cooled crust.
  • place muffin old on a baking sheet and tap ("slam"??) baking sheet on counter a few times to let air bubbles escape.
  • i do not fill the molds to the top... this gives for a prettier presentation
  • cover with wax papaer or plastic wrap, place in freezer for at least 6 hours or overnight.

Serving:

  • remove from freezer, immediately pop out each little mini tart, you must unmold them when they are still completely frozen in order for the tarts to come out perfectly out of their molds. arrange on plate or tray, let defrost outside at least 10 minutes before serving.
  • top with pistachio dust or fresh berries or chia seeds, get creative :)) !!!
  • these keep in the fridge for a week.. but usually do not last that long ;)
  • you can absolutely keep them covered in freezer in their molds for up to a month

if you have any extra uncooked crust left over, roll it into a ball, wrap tightly with plastic wrap and the put into a ziplock bag, this will keep in freezer for 2 months... ready to be used after an hour thaw :)
i did have some extra filling left over, i just poured the filling into little ramekins, topped with fresh blueberries ... and voila mini vegan "custard" pots for a super healthy dessert :)