I am so happy to introduce one of the yummiest, yes yummiest, finds of this Spring/Summer, Vegan Hazelnut Strawberry Tarts! This recipe, by Denise Woodward, is vegan and o so addicting. Enjoy loves and have a great weekend! Check the blog tomorrow for more pictures + video from our trip to Paris, France. 

Peace & Love,

V 

Vegan Hazelnut Strawberry Tarts

Tools:

• Food Processor
• 4 4″ tart pans or tart rings

Ingredients:

Tart Shell

• 1 cup rolled oats
• 1/2 cup hazelnuts
• 8 dates, pitted
• 2 tablespoons coconut oil
• pinch kosher salt

Vegan Frangipane

• 1 1/4 cup blanched almonds
• 3 tablespoons coconut sugar or maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Topping

• fresh strawberries, stem removed, washed and dried

How To:

1. Preheat oven to 400.
2. In the food processor add all of the tart shell ingredients.  Blend until it comes together, about 2 minutes.
3. Lightly coat each tart pan or ring with a small amount of coconut oil.  Place on a baking sheet.
4. Equally divide the tart shell mixture, and press into the pans/rings.
5. Pre-bake for 8 minutes.  Remove from the oven and let cool.
6. While the crust is baking, make the frangipane.
7. In the same food processor, add the blanched almonds and process until a fine flour texture is achieved.
8. Add the sugar, coconut oil and vanilla, and continue processing until smooth, about 3 minutes.
9. Spread the frangipane between the tarts.
10. Bake for 12 minutes.  Remove from the oven.
11. Gently place the strawberries into the frangipane, and then let cool in the refrigerator up to 2 hours.
12. Serve.
13. Eat.

Read the original on: VB \\ S t y l e Blog