BUtter Tarts

Look, I’m as shocked as you are - but here they are - Plant-Based Whole Food and Gluten-Free Butter Tarts. They’re easy as hell - and while they’re not “healthy” - they’re processed sugar free. So whether you’re Canadian or not grab one of our national treats and enjoy!

Serves: 10 regular size - 12 smaller-ish ones

INGREDIENTS:

CRUST

3/4 cup Brown Rice Flour

1/4 cup Almond Butter (any nut butter would work)

1/4 cup Maple Syrup

2 tsp Vanilla Extract

1/8 tsp Salt

FILLING

2/3 cup Coconut Milk

1/3 cup Chopped Pecans or Raisins (or a combo of both)

1/2 cup + 2 tbsp Maple Syrup

3 tbsp Tapioca Flour

2 tsp Vanilla Extract

1/4 tsp Salt

DIRECTIONS:

Chill your can of coconut milk overnight.

Preheat oven to 350 F. Lightly oil your muffin pan. If you’ve got a silicon pan that’s ideal for this. It’s a crumbly crust and prone to break.

Put all of your crust ingredients into a food processor and pulse that shit until it’s combined into a ball like form. Scrape down the sides if need be. This should just take a minute or two. If the mixture is too runny add a tinge more flour, if it’s too dry add a little more maple syrup.

Form the mixture into similar sized balls and pretty into the muffin cups. Wet your fingers and shape the tarts inside of the cups, spread it out as much as you can without breaking it.

Put everything else into a small blender (a magic bullet is perfect for this) and let it go on high.

While this is happening boil some water and put it into a small bowl. Once it’s all combined transfer to a small cup and place inside the hot water. Let it warm up for a few minutes and then give it a stir. It’s going to be super liquidy at this point - it’s supposed to so calm the fuck down! That shit will thicken as it bakes - trust.

Spread the pecans and/or raisins around equally inside of the tart crusts and then pour the filling liquid into the tart crust - careful not to overflow.

Pour the boiled water into a bowl and place into the oven for 30-35 minutes. Let that shit cool before you pull it out of the pan. Place in the fridge to cool completely. If you REALLY need to smash one in your face just let it cool down a bit - that shit’s going to be hot AF when it first comes in.

TIPS:

Use sun-butter to make them nut free.

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