Cooking Chemistry: Nut-free Vegan Raspberry Tartlets


Hey guys!

This weekend I wanted to experiment with vegan desserts and I finally found a recipe that would be modifiable due to my nut allergy. With most vegan or vegetarian recipes, nuts are substituted for the protein element which makes it very hard to eat pre-cooked meals or even recreate recipes to tell you all the truth. However, after unsuccessfully trying to add meat back into my diet, I am back on the vegetarian train :-(.  That’s why this weekend I modified a recipe over at My Wholefood Life and baby was it delicious. These no-bake tartlets are perfect for dinner parties or even a small healthy snack that you can easily make into a family cooking affair. Note: Makes 12 mini tartlets



  • 9 Medjool dates
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 3 tsp ground flax seeds


  • 1-1/2 cup raspberries
  • 1 cup coconut butter


1. For each set of ingredients use a food processor to mix them together.

2. For the crust, press the mixture in the muffin shells and put them into the fridge to set for about 10 minutes (maybe longer, I keep my fridge pretty cold).


3. After the crust has set, add the raspberry/coconut butter mixture and place in the fridge to set for another 20 minutes.  Then eat my pretties!

Please check out My Whole Food Life, the recipes are really the easiest I found to convert if you have any specific allergies.  I hope you all enjoyed the post and stay tuned for some more posts!



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