Photo: Jonas Ducker
Vegan prune and ginger tart with almond pastry
12 ingredients
1 hr + 30 min
Serves 4
openrecipes
These sticky vegan tartlets are quick and easy to prepare - just whizz everything up in your food processor.
Estimated Nutrition (whole recipe, rough)
405
Calories
3g
Protein
28g
Fat
37g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g/1oz coconut oil
- 160g/5¾ oz ground almonds
- pinch sea salt
- pinch bicarbonate of soda
- 1½ tbsp maple syrup
- ½ tsp vanilla extract
- 250g/9oz soft prunes
- 5 tbsp coconut oil
- 3 tbsp freshly pressed ginger juice (available online, or see tip)
- 2 tsp finely grated root ginger
- 3 tsp vanilla extract
- 2 pinches salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes