Who doesn’t love raisin butter tarts? As the weather gets colder and the days get shorter, I find myself finally having the time to make special little goodies. The wood cook-stove is going strong again and it almost seems like a waste to not have something delicious baking inside it. So today I made pumpkin pie, my husbands favorite. Although I like pumpkin pie, I wanted to make something I haven’t had in a long time, so long that in fact my children may never have had them, because usually they include ingredients I just wouldn’t use anymore. I’m talking about raisin butter tarts. For quite a while I have been mulling over just how to make a healthier vegan version. While these are not quite an exact replica, they were good enough to please the children, as well as my husband with his honest, (sometimes too honest) fussy tastes. The best part was after having two my son could still convince me to split one with him, without me worrying over what the sugar might be doing to his immune system.
Stevia was a clear winner for adding sweet, but I new it couldn’t be the sole sweetener. Dates are my go to for replacing sugar in a lot of things, but I didn’t want to rely on these alone. So since brown rice syrup has a natural buttery flavor and is thick like corn syrup (which I was not going to be using), it seemed to finish up nicely. The pear/applesauce was added because the natural pectin and fiber helps to slow the absorption of the other sweeteners into the blood stream; secondarily it added the bulk that was missing from using stevia instead of say, sugar.
I had to debate whether to call these butter tarts. I use this name loosely because, being vegan they obviously contain no butter, but how else to explain what I was trying to compare them too? Thus they are a raisin “butter” tart in name only.
So there you have it, I will probably continue to mull over how to make them better, but in the meantime, I am quite satisfied. Give them a try and let me know what you think of them.
- 2 1/2 Tbsp. chia
- 1 c. water
- 1/2 c. pear or applesauce
- 1/16 tsp. Now Better Stevia powder
- 1/2 c. pitted dates
- 2 1/2 Tbsp. arrowroot starch
- 1 tsp. vanilla
- 1/4 tsp. sea salt
- 2 Tbsp. cold pressed coconut oil
- 1/4 c. brown rice syrup
- 1 c. raisins
- Grind chia in a coffee grinder until finely ground.
- Place all the ingredients except the raisins in the blender, and blend on high until smooth.
- Stir in raisins.
- Pour into unbaked tart shells.
- Bake at 350 for approximately 20 minutes depending on the size of your tarts.