Vegan Tarts!

I've been wanting to make my own vegan whipped cream for quite some time now. After dishing out 5 bucks on store bought vegan whipped cream only to be disappointed in the end when after topping two shakes with it, I could no longer get it to come out of the can fluffy, but as a drizzly disappointment instead. I found a very alluring recipe requiring only two ingredients: full fat coconut milk and powdered sugar. Upon discovering this recipe, I ran out, grabbed a can of coconut milk, stuck it in the fridge over night and deliberated what to partner it with.

Since I had a bag of frozen blueberries and a chilled banana, I decided to make tarts. I'd never made a vegan pie crust before, but was pleasantly surprised with how easy and successful my first attempt was!



After baking the tart crusts, I sprinkled a bit of powdered sugar, cinnamon and mace into the bottom of each one. Then I filled each crust with a few blueberries and slices of banana. To add a sweet kick I drizzled a bit of agave nectar over the fruit and for the sake of being heart-healthy, I sprinkled ground flax seed over everything.


Production of the whipped cream was quick and easy! After chilling the coconut milk over night, I punched a hole in the bottom of the can to let the liquid drain out, leaving the solidified coconut "cream" on top. I quickly scooped the cream into our Magic Bullet, blended it for 20 seconds, added 1/4 cup powdered sugar and blended another 20 seconds, then put a healthy dollop atop each tart. I garnished it with some chocolate chips that I blended into a powder and a few berries. Check out the end result!



All in all, this is a pretty guilt-free dessert. Although coconut milk has a high fat content, it is high in omega-3 fatty acids and lauric acid which is believed to have antimicrobial properties.