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    Home » Pies & Tarts » Strawberry Mousse Tarts (Vegan & Gluten-free)

    Strawberry Mousse Tarts (Vegan & Gluten-free)

    Published: Jun 30, 2019 · Modified: Jan 22, 2023 by Natalia · This post may contain affiliate links .

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    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.

    Dairy-free Strawberry Mousse Tarts Recipe

    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.

    Gluten-free Strawberry Mousse Tarts

    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.
    Easy Vegan Strawberry Mousse Tarts

    Strawberry Mousse Tarts (Vegan & Gluten-free)

    NATALIA @ SIMPLE GREEN RECIPES
    These Vegan Strawberry Mousse Tarts are healthy, easy, not too sweet and a delicious summer dessert. The crust is vegan and gluten-free and made with a mixture of nuts, oats and vegan butter.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 15 mins
    Additional Time 30 mins
    Total Time 1 hr 10 mins
    Course Pies & Tarts
    Servings 9

    Ingredients
      

    For the Oat Cups:

    • 1 +â…“ cups raw almonds
    • 1 +¼ cups fine oats
    • â…“ 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
    • Topping
    • strawberries halved

    Instructions
     

    • 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!
    Tried this recipe?Let us know how it was!

    More vegan tartlets from Simple Green Recipes?

    Raw Vegan Chocolate Tartlets

    Easy Raw Vegan Chocolate Tartlets

    Vegan Chocolate Mousse Oat Cups

    Gluten-free Chocolate Mousse Oat Cups

    More ideas from favorite blogs:

    Mini Fruit Tart with Greek Yogurt  from Crumb Top Baking

    Natalia's Signature
    « Vegan Raspberry Coconut Ice Cream
    Vegan Chocolate Ice Cream Sandwiches »

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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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