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WORDS AND RECIPE : Evie Morton (

These little gingerbread tarts with vanilla cream are the perfect it’s-almost-Christmas treat for you or for friends in need of spoiling as the festive season approaches. Dairy-free, gluten-free, refined sugar-free, they are packed with nuts, dates and warming spices. The tofu creamy filling is a scrumptious dairy-free alternative. If you wanted to make these a delicious vegan dinner party dessert pile them high with fresh blueberries, sprinkle with nutmeg and serve with whipped coconut cream or coconut ice cream on the side. Enjoy!



Makes 8 little tarts



10 medjool dates (pitted)

1.5 cups almonds

1.5 tsp ginger

1.5 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp sea salt



300g organic firm silken tofu

1/2 tsp vanilla extract

1/4 cup maple syrup


Raspberries to serve

Coconut cream to serve (optional)



Line 8 little tart tins with baking paper and spray lightly with coconut oil to prevent sticking. Easiest way: Cut little round shapes of baking paper to cover entire tart tin (you will be pressing base mix into it, it doesn’t have to be precise, just covering tin so you can easily press out when set).

To make the crust: In a blender mix the almonds and spices until crumbly and add the dates one at a time until you get a sticky consistency. Push the crust into tins making sure you press well into the sides and make an even rim. Place in the freezer to firm up while you make the filling.

To make filling: In a blender add the tofu and vanilla extract and blend until smooth. Add the maple syrup. Add 1 tablespoon extra maple syrup if you have a sweet tooth! Pour vanilla cream into tart crusts and pop in the fridge to set (at least 4 hours or overnight). To serve, plop on some fresh raspberries and coconut cream – if using. Enjoy!




Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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