Summer is officially upon us. For some that means planning a family reunion for the 4th of July weekend or spending time with close friends outdoors. If you are exploring a vegan diet, like I am, it can be tough. No fret. My recipe for a mixed berry fruit tart is not only festive, it is plant based, gluten free and soy free. Keep scrolling for the complete recipe.

I have taken several weeks off from blogging. During this time I was searching for ways to feel healthier and younger. My menopausal pains were inhibiting my quality of life. I have decided to try a plant based diet. Years ago I went vegan for a spell. In that time, I noticed that I felt amazing…a kind of calm had come over me. After a while, my energy level began to soar and my mood had lifted. An added bonus, excess pounds melted away without me counting calories or feeling hungry. All in the dead of winter while I lived in New England.

If you have been following me, it is no secret that I am going through menopause and experiencing the symptoms that go along with it. My thought is, if going vegan helped me feel amazing then, perhaps it will help me now. I have to say, the second time around is way easier. After a month, I am feeling noticeably better.

One of the things I like to do is dream up new recipes. My creativity seems to work over time when I am on a restricted diet. Now, I adore a good fruit tart. However, most recipes call for dairy…not to mention processed sugars and flour, which can contribute to aches, pains and mood swings. And I am certain that the fruit tarts that we buy in the supermarket would not qualify as vegan…or may have ingredients like soy or gluten. So I must create my own.

Last night I dreamt up this delicious plant-based fruit tart recipe and tested it on my close, and very trusting friend. It got a soaring 2 thumbs up. I can’t wait to share it with you all. 

Crust:
1 cup almonds
1-1/2 cups rolled oats
Pinch of sea salt
1/4 cup Garden of Life coconut oil
2 Tablespoons Maple Syrup
1 teaspoon of vanilla extract

Chocolate Layer (optional):
1/4 cup Garden of Life Coconut Oil
3 Tablespoons pure maple syrup
2-3 Tablespoons Cacao Powder

Filling:
1-2 Tablespoons Maple Syrup
1 cup coconut milk
1 Tablespoon Agar Agar flakes
1 Teaspoon vanilla
1 Tablespoon fresh lime juice

Topping:
Fresh strawberries and blueberries

Preheat oven to 350 degrees F.

For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse.  In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside too cool.

Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes

No Cream Creamy Filling: Simmer coconut milk, agar agar flakes, vanilla, lime juice and maple syrup in a small pot over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Let cool before pouring it over over tart crust. Chill in the refrigerator for about a half hour. Cream will thicken once chilled.

Topping: Top with fresh mixed berries. Keep chilled until ready to serve.

Do you love chocolate like I love chocolate? Try my recipe for Gluten Free Double Chocolate Chip Cookies.

If you are vegan or enjoying a plant based diet, I welcome you to share your advice and tips in the comments section below. It will help inspire new vegans. 

Take a sneak peek at my new personalized recipe book designed with my original hibiscus flower and tropical greenery art. Order your very own personalized recipe book at Do Tell A Belle on Zazzle