These Vegan Strawberry Mousse Tarts are healthy, easy, not too sweet and in all a delicious summer dessert. The crust is vegan and gluten-free and made with a mixture of nuts, oats and vegan butter.
You may already know I’m a great fun of easy and, whenever possible, quick food. Although always good-looking and most of the time on the sweet side ;-)) And those Vegan Strawberry Mousse Tarts are no exception.
The baked oat cups are made in no time. Just throw the ingredients in a food processor and pulse for a moment to combine everything well. Form de cups using a muffin pan and bake for 10 minutes.
As for the filling, I love strawberries so decided to pair the oat cups with a velvety and creamy strawberry mousse. The mousse is also great served alone. By the way, the cups also marry well with chocolate mousse. Here you’ve got the link to the recipe for my Vegan Chocolate Mousse Oat Cups.
How to make baked oat cups
- Since the butter is ready in a few minutes, I first heat the oven. Set it to 300°F/150ºC.Then you can either spray a 12-cup regular muffin pan with cooking spray or line with baking cups.
- Note that I used a slightly smaller muffin pan this time, so you may get 8 cups instead of the 9 with the same amount of butter.
- Place the ingredients for the oat cups in a food processor and process until the almonds resemble the mixture resembles coarse sand.
- Divide mixture evenly among muffin cups. Bake 10 to 15 minutes or just until set. Let cool down on a wire rack.
For the Oat Cups:
- 1+⅓ cups raw almonds
- 1+¼ cups fine oats
- ⅓ cup all-purpose gluten-free flour
- 3 tbsp maple syrup
- ¼ cup vegan butter
- ¼ cup vegetable milk
For the Strawberry Filling:
- 1 cup coconut cream
- 1 cup cashews soaked
- 3 tablespoons agave syrup
- 1 cup strawberries, halved
- strawberries, halved
- The night before place can of coconut cream in the fridge to ensure the thick part of the coconut cream separates.
- Place cashews in a medium bowl and cover with water and let them soak for at least 3-4 hours. Put in the refrigerator if soaking overnight. If you happen to forget that previous step and you are in a hurry, place cashews into a pot, cover with water and bring to boil. Remove from heat and let sit for about 20 minutes.
- Preheat the oven to 300℉ and grease a muffin pan with baking spray. Set aside.
- Place all of the ingredients for the base in the food processor and blitz until it gathers and sticks together a bit.
- Press the dough into into the bottom and sides of each muffin cavity. Place into the oven and bake for 10-15 minutes, then set aside to cool and start making the filling.
- Add the soaked cashews, coconut cream (thick part of the coconut cream only, discard the liquid) into the food processor. Process until the mixture is smooth and creamy. Then add the strawberries and agave syrup and process again.
- Transfer the mixture into a medium bowl and whip with a hand mixer until combined, about 2-3 minutes.
- Remove the oat cups from the muffin pan. You will need to turn upside down and gently prize out with a knife. Then pour the strawberry filling into each oat cup and pop in the fridge for 30 minutes to set the strawberry mixture.
- Remove from the freezer and top with the halved strawberries. Chill tarts in the fridge until ready to serve. Enjoy!
More vegan tartlets from Simple Green Recipes?
More ideas from favorite blogs:
Mini Fruit Tart with Greek Yogurt from Crumb Top Baking