Today I am very happy to share you with a fantastic recipe to make some delicious gluten free and vegan granola tarts with coconut cream.

I chose this recipe as it is a way to make you know a talented Italian vegan cook who concocted it for Baci di Dama: Maddalena from La Véganerie !

How good they are, well, I guess I have to let you discover once you bake them and, besides, they are also easy to make and fun to decorate, so let’s start !

gluten free vegan granola coconut tarts

Start by chopping the almonds and melting the margarine in a saucepan over gentle heat.

Mix all the granola ingredients in a large bowl.

Place the mixture in a plastic wrap and in the fridge for half an hour.

After that time, divide the dough in four parts and with the help of your hands press it into the cake tins of your choice – here we used 4 of 12 cm of diameters each.

If the mixture gets too sticky, use a spoon to press it gently inside the tin.

Put them back in the fridge for half an hour.

Then bake them in an oven at 180°C for about 25 minutes.

If you have some granola dough left, you can use it to make some cookies.

Once baked, let the tarts cool down inside the tins.

Let’s start making the cream now.

Put all the ingredients in a saucepan and whisk them with the help of a whip.

Place it on a stove and let it gently boil for less than 3 minutes.

Take it away from the stove and add 2 drops of coconut extract, taste it and add some more if you like it.

Remember that when the cream cools down, the coconut flavour will diminish.

Let it cool down and whisk it from time to time so that the cream is all smooth and nice.

Do this until it is completely cold.

Take the granola tarts out of their tins, pour the cream and decorate as it most pleases you.

Let your imagination go and most of all, enjoy!

gluten free vegan granola tarts


150 gr oats flakes (gluten free)
50 gr oat or rice flour
50 gr chopped almonds
90 gr coconut syrup
5 table spoons of melted margarine
2 table spoons grated coconut
3 table spoons puffed quinoa
1 pinch of salt
1 pinch of vanilla
185 ml soya milk
325 ml coconut cream (not milk)
18 gr corn starch
2 gr agar agar
40 gr de icing sugar
1 coffee spoon vanilla extract
Some drops of coconut extract
Recipe by Madallena from La Véganerie

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