December 01, 2017


Vegan ~ Soy-Free

These tarts are perfect for entertaining, events and for kids! These will definitely be on our Christmas menu for our big Vegan feast with the family this year!

Pie Crust:

1/2 cup Blanched Almond Meal

1/2 cup Plain Flour

1/2 Tsp Celtic Salt

2 Tbsp Chilled Coconut Oil

2 Tbsp Chilled Filtered Water


"Cheezy" Leek & Broccoli Filling:

1 tsp Coconut Oil

1 Leek, halved lengthwise and chopped finely

Approx 100g Broccoli, chopped roughly

1/4 cup + 2 Tbsp Cashews, soaked

1 Tbsp Nutritional Yeast

1/2 Tsp Celtic Salt

1/2 Tsp Lemon Juice

2 Tbsp Arrowroot Flour

1/ cup Filtered Water



Prepare the Crust first:

1. Preheat oven to 160 degrees. Lightly grease tart tins/muffin pan with coconut oil.

2. Stir base ingredients together then cut in coconut oil with a fork, until crumbly. Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands. Divide the dough into 3 and press evenly into the prepared tine until evenly covers the base and sides. Prick all over with a fork to prevent it puffing up.

3. Pre-bake for 15 minutes. Remove from oven and set aside.

While the crust is baking, prepare the filling:

4. Saute the leeks in coconut oil over medium heat for approx 10 minutes, stirring often. Add the broccoli, cover and cook for further 5 minutes.

5. Blend together the remaining ingredients, except pepper (cashews through water) and mix with the leeks and broccoli. Season with black pepper to taste. Spoon the filling into the pre-baked crusts.

6. Bake for 25 minutes. Place under the grill for 1 -2 minutes to brown tops (optional). Cool briefly before removing from the tins and serve warm or cold.

Notes: To make one larger tart, double ingredients, pre-bake the crust for 25 minutes then bake filled tart for 30-40 minutes.

(Recipe thanks to: