This citrus vegan tarts recipe is packed with goodness but feels like a naughty treat.

I’m always trying to think up new and unusual recipes. I wanted to make a fully raw superfood treat and this vegan tarts recipe is packed with plant goodness but feels like a naughty treat. With almonds, oats, avocado, turmeric and spirulina this fresh, creamy citrus tart is so good for you and you wouldn’t know it was dairy free. I think you’ll either love or hate the colours but everyone will LOVE the taste. Great on a warm day with herbal tea or an iced coffee.

TIP: If you don’t have spirulina you can use matcha, baobab or cacao. If you don’t have small tins use a medium sized one and make one larger tart.

Ingredients – Base

60g almonds
60g oats
1 tsp turmeric (I used Nature’s Heart Superfoods Vitalising Superpowder)*
3 tbsp coconut oil (room temperature)
2 tbsp coconut sugar
Pinch of sea/Himalayan salt

vegan tarts recipe - lime chilli turmeric

Photo: Aaron Calder

How to Prepare:

Put the almonds, oats and salt in a food processor and blend until you have small crumbs. Add the turmeric, sugar and oil and blend until full mixed together. The mixture should be sticky and not dry, if it’s too dry add a little more oil.

Spoon into loose based tart tins and press down firmly. Make sure you press around the sides forming a crust and a well for the topping to sit in. Place in the freezer to set for 20-30minutes while you prepare the filling. Makes 3-4 small tarts.

TIP: If you don’t have spirulina you can use matcha, baobab or cacao. If you don’t have small tins use a medium sized one and make one larger tart.

Ingredients – Filling

1 large avocado
2 tbsp maple/agave syrup
Pinch of chilli powder
Juice and zest of one lime
1 tbsp spirulina
Pinch of salt
1 tsp vanilla extract
1 tbsp coconut oil (room temperature)

How to Prepare:

Place all the ingredients in a clean blender/food processor and blend for a few minutes until mixed together. You will have to open the blender and stir a couple of times to get it completely combined.

Remove the bases from the freezer and spoon an even amount into each tin. Spread flat with the back of a spoon. Pop in the fridge for 45 minutes (minimum) to chill and set. Decorate with a slice of lime.

Also Read:

Vegan Chicken Nuggets: All the Taste Without the Cruelty

Vegan Recipe: Delish Caesar Salad with Oyster Mushrooms

Vegan Red Pea Soup Recipe: The Perfect One-Pot Winter Warmer