The rainbow unicorn trend wave is still going strong in the WSBH kitchen and these tropical rainbow tartelettes are no exception! I whipped these up as a healthy weekend treat – you know how much I love my weekend sweets! I wanted to keep these Vegan Glutenfree Rainbow Lemon Tartelettes really easy, the most time consuming part is probably the freezing time. As far as ingredients go you will be happy to hear that you probably have all ingredients in your pantry already.
For the tartelette crust I made a nutty crunchy version using hazelnuts and cocoa nibs. Only sweetend with dates, so this is an entirely sugarfree crust. If you now think you can confidently whip that crust up, the frosting will be even more a breeze for you. The main ingredients here are coconut cream, a bit of maple and lemon juice and zest. That sweet and tarte flavor goes so well with the coconut milk. This is what holiday tastes like! You will also find baobab powder on the ingredients list which is totally optional. But apart from the nutritional value I used it in this recipe to thicken the frosting a bit and the slight lemon flavor it adds. How do you like the colours of the frosting? I always colour my desserts the natural way so I used fruit powders like just blends’ dragonfruit powder and the spirulina and acai powder by Sari Foods. Using plant based powders is a genius way to colour your cakes and desserts but add extra nutrients at the same time.
So what are you waiting for? Get your hands on these tropical light treats!
Crunchy Hazelnut Crust (makes 6 tartelettes)
- 100g raw hazelnuts
- 60g dates (pre-soaked in warm water for an hour and drained)
- 1/8 cup of cocoa nibs
- pinch of salt
- 1 tsp vanilla paste
In your blender or food processor blend the dates until smooth. Add the hazelnuts, salt and vanilla paste and blend away until everything is well combined. Remove the dough from the blender and fold in the cocoa nibs. This is what gives the crust a super crunchy texture. Divide the dough by six and press each dough into a tartelette mould using your hands. My moulds are pretty oldish and do not have a removable bottom part so to make sure that removing the crusts will be easy I am lining the tartelettes moulds with cling wrap before pressing in the dough. Transfer the tartelettes to the freezer while making the lemon rainbow frosting.
Rainbow Lemon Frosting (for 6 tartelettes)
- 1.5 cups coconut milk
- 2 tsp vanilla paste
- 4 tbsp agave syrup
- 2 tbsp lemon juice
- 2 tbsp lemon zest
To colour your Frosting add:
- 1/4 tsp spirulina (blue frosting), acai (pink), dragonfruit (purple) & only a pinch of turmeric for the yellow frosting
- optional: baobab powder or guar gum (if you want your frosting to be thicker)
In a blender/food processor blend together the coconut milk, vanilla paste, agave, lemon juice and lemon zest until you get a supersmooth creamy texture. Since I didn’t use a blender, my frosting was a bit grainy from the lemon zest- so don’t skip the blender it’s worth it! Divide frosting into 4 bowls (for 4 different colours). Add the spirulina powder (blue), acai powder (pink), dragonfruit powder (purple) and pinch of turmeric (yellow) to one bowl and whisk until the powder has fully dissolved. Grab the tartelettes from the freezer and pop them out. Equipped with a spatula fill your tartelettes with your frosting and add a swirl on top of your Vegan Glutenfree Rainbow Lemon Tartelettes!