Vegan Butter Tarts

A vegan version of the Canadian Butter Tart, made with whole food ingredients and no tofu. Plus a recipe for spelt grapseed oil pastry crust.

For the Crust:
1 1/4 c spelt flour
1/2 tsp salt
1 tbsp organic cane sugar
2 tbsp grapeseed oil
1/3 cup water
1 tsp lemon juice

For the Filling:
2 tbsp coconut oil
2 1/2 tbsp spelt flour
1/4 c full-fat coconut milk
1/3 cup water
1/4 cup coconut sugar (or brown sugar)
1/2 cup maple syrup
1/4 tsp salt
1 tsp vanilla
1/4 cup raisins, chopped dates, chopped pecans, or chopped walnuts

View the full recipe at Emmylou’s Kitchen →