Vanilla-Cardamom Walnut Tartlets

(Makes 4 tartlets or 1 big tart)

  • 1 cup raw walnuts
  • 1 cup gluten-free oats
  • 5-7 medjool dates
  • 1/2 tsp cinnamon
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp black walnut extract, *optional
  • 1/3 cup coconut butter*
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond milk
  • 1/8 tsp vanilla bean powder**
  • 1/4 tsp cardamom powder
  • 1/4 tsp cinnamon
*We recommend Artisana Organics coconut butter.
**We recommend Wilderness Poets pure vanilla bean powder.

  1. In a food processor, blend the oats, walnuts, cinnamon, salt and extract.
  2. Pit the dates and add them into your food processor. Pulse until the crust starts to come together. Use more dates if the mixture doesn't stick when you press together with your fingers.
  3. Remove the mixture and evenly divide into 4 tartlet pans. Using your thumbs, press the crust evenly into the pans. Alternatively, you can line a muffin tin and press the crust ensuring the sides only go up about 1/2 inch.
  4. In a bowl, heat the almond milk for 30 seconds and combine the remaining ingredients.
  5. Whisk until smooth.
  6. Evenly pour the filling into the tarts and let it firm up in the refrigerator for at least 30 minutes.
  7. Top with desired toppings and enjoy immediately or store in the fridge until ready to eat.
Make sure to hashtag #MylkLabs and #NutsForOats for a chance to be featured. Enjoy!

Did you make this recipe?

Tag @mylklabs on Instagram and hashtag #mylklabs

Leave a comment

Please note, comments must be approved before they are published

Just added to your wishlist:
My Wishlist
You've just added this product to the cart:
Go to cart page