Description
This vegan Sugar Cookie Tart has a buttery grain-free cookie crust and sweet vanilla frosting filling. The holiday classic without the cookie cutting work!
Ingredients
Scale
Crust
- 1 1/2 cups (180g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or agave
- 1/4 cup (50g) coconut oil
- 1/3 cup (85g) Organic SunButter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1 1/2 cup (180g) raw cashews, soaked overnight
- 1 cup (240g) coconut cream
- 1/4 cup (80g) maple syrup or agave
- 1 tsp vanilla extract
- Sprinkles for topping
Instructions
- Preheat the oven to 350ºF.
- Whisk almond flour, coconut flour, and salt until there are no lumps
- In a separate bowl, whisk maple syrup, SunButter, coconut oil, and vanilla.
- Add wet to dry and mix to form a dough.
- Press into a tart pan, evenly covering the bottom and sides.
- Bake for 13-15 minutes at 350ºF until golden brown.
- Cool completely before filling.
- For the filling, blend all ingredients in a high speed blender until very smooth and creamy.
- Pour/smooth into the crust, and chill until firm (at least 4 hours)
- Top with sprinkles, slice, and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 404
- Sugar: 13g
- Sodium: 71g
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 8g
Keywords: holiday, christmas, egg free, dairy free, frosting, vanilla, bars, cookies, grain free, almond flour, cashews