justins vegan almond butter tart

Vegan Almond Butter Tart with Chocolate Cookie Crust

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No dairy? No problem! This cool and creamy dessert will have even the pickiest pastry connoisseur asking how you did it. You can send them to this page…or keep the secret to yourself.

Justin's signature in maroon red
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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Crust:

28 Chocolate Sandwich Cookies

6 ½ tablespoons vegan butter (or dairy butter), melted

 

Filling:

1 (15 ounce) can coconut cream

1 cup raw cashews, soaked in water 6 hours

¼ cup raw almonds, soaked in water 6 hours

¼ cup Justin’s® Maple Almond Butter

2 teaspoons vanilla extract

¼ cup maple syrup

¼ cup coconut oil

Pinch of salt

 

Toppings:

5-6 Justin’s®  Mini Dark Chocolate Peanut Butter Cups, halved

Fruit of choice

DIRECTIONS

  1. Preheat oven to 350ºF. To make the crust, place the cookies and melted butter into the bowl of a food processor. Pulse until the mixture turns into fine crumbs.
  2. Transfer the mixture to a 9- or 10-inch pie dish or tart pan. Press firmly into an even layer on the bottom and sides of the dish. Bake 10 minutes, remove from oven, and cool completely.
  3. To make the filling, blend all ingredients in a high speed blender until smooth and creamy. Pour into crust and refrigerate overnight.
  4. Once set, top with fruit and Mini Peanut Butter Cups. Slice and serve immediately. Refrigerate leftovers for up to one week.
INGREDIENTS

Crust:

28 Chocolate Sandwich Cookies

6 ½ tablespoons vegan butter (or dairy butter), melted

 

Filling:

1 (15 ounce) can coconut cream

1 cup raw cashews, soaked in water 6 hours

¼ cup raw almonds, soaked in water 6 hours

¼ cup Justin’s® Maple Almond Butter

2 teaspoons vanilla extract

¼ cup maple syrup

¼ cup coconut oil

Pinch of salt

 

Toppings:

5-6 Justin’s®  Mini Dark Chocolate Peanut Butter Cups, halved

Fruit of choice

DIRECTIONS
  1. Preheat oven to 350ºF. To make the crust, place the cookies and melted butter into the bowl of a food processor. Pulse until the mixture turns into fine crumbs.
  2. Transfer the mixture to a 9- or 10-inch pie dish or tart pan. Press firmly into an even layer on the bottom and sides of the dish. Bake 10 minutes, remove from oven, and cool completely.
  3. To make the filling, blend all ingredients in a high speed blender until smooth and creamy. Pour into crust and refrigerate overnight.
  4. Once set, top with fruit and Mini Peanut Butter Cups. Slice and serve immediately. Refrigerate leftovers for up to one week.
Great Summer Recipes
Almond Butter Banana Bread French Toast on a white plate on top of a blue-green table cloth placed on a blue wood background

You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!

 

justins hotteok

Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.

No-Bake Almond Butter and Jelly Breakfast Squares on a white tray with a jar of JUSTIN'S® Classic Almond Butter on the side thumbnail image.

Aside from making delicious nut butters, baking is one of my favorite pastimes. However, sometimes I just want the great taste of something baked without breaking a sweat in the kitchen. My No-Bake Almond Butter & Jelly Breakfast Squares take all of the bold flavors of JUSTIN’S® Classic Almond Butter and your favorite kind of jelly without any of the heat! Did I mention they’re also gluten-free?