Perfect for a picnic, a lunchbox or as a delicious vegan dessert, these mini vegan berry tarts are easy to make and packed with plant-based goodness. Somewhere between a vegan cheesecake and a vegan tart, these mini vegan pies are a gorgeous, creamy sweet treat.
Made from 22 raw, organic sprouts, this protein powder provides an excellent source of complete protein, as well as fat-soluble vitamins A, D, E and K. It can help to build muscle, as protein contributes to a growth in muscle mass, while vitamin D contributes to the maintenance of normal muscle function.
Add a scoop of one of our vegan protein powders to your baking to add extra protein and nutrition to your favourite bakes, as well as a hint of flavour. Choose from Vanilla, Chocolate, Vanilla Chai and even Unflavoured options.
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Garden of Life Raw Extra Virgin Coconut Oil
Coconut oil is another key ingredient in these mini vegan pies, and it’s an incredibly versatile vegan baking ingredient.
Our Raw Extra Virgin Coconut Oil features one of the most versatile dietary oils in the world in its raw form. Unlike refined coconut oils, our raw extra virgin coconut oil is not hydrogenated, bleached, refined or deodorised. Instead, it’s produced using the same methods farmers have used for centuries.
Flesh from organically grown coconuts is shredded and cold-pressed to create coconut milk, before it is filtered and separated to extract the highest quality oil.
Extra virgin coconut oil is a healthy, naturally saturated fat free from trans-fatty acids, and it’s great for using in everything from smoothies to vegan baking recipes.
How to Make Mini Vegan Pies with Fresh Berries
Mini Vegan Berry Pies
Servings
4
Cook Time
30 minutes
Passive Time
1 hour
Ingredients
280 g cashew nuts (soak 140g cashew nuts in water for 20 minutes for the filling)
10 pitted dates plus 3 prunes, soaked in 235ml of water for 1 hour
125 g fresh raspberries
125 g fresh blueberries
Zest of one lemon
Method
Start by soaking 140g cashew nuts in water for 2o minutes for your filling, as well as leaving 10 pitted dates and 3 prunes soaking in water for 1 hour as per the ingredients.
For the pie crust, place the protein powder, 140g un-soaked cashews and sea salt in a food processor and blend for around 30 seconds or until combined.
Add 3 tbsp extra virgin coconut oil and 2 tbsp maple syrup to the mixture and blend again until the mixture is stuck together. Then, divide into 4 mini tart tins or into 4 holes of a muffin tin, press down with your fingers and leave to one side.
Next, you’ll make the filling. Rinse and drain the soaked cashews after 20 minutes. Then combine in a food processor with the remaining coconut oil (2 tbsp), maple syrup (4 tbsp), 235ml full-fat coconut milk and 1 tsp lemon juice. Blend until smooth.
Divide the filling into 4 and place an equal amount onto each pie crust.
Then, make the topping by blending together the soaked dates and prunes in their water until you have a paste. Mix this with the fresh berries and place a small amount on top of each filling.
Finish the tarts by grating a little lemon zest over each one. Enjoy!
More Vegan Baking Inspiration from Garden of Life
If you’re looking for more vegan baking inspiration, check out these ideas:
