Vegan Runeberg Tarts
recipe

A delicious vegan twist on the classic Finnish Runeberg tarts, perfect for special occasions or a sweet treat.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 12 tarts
Ingredients:
- 200 g almond flour
- 150 g coconut sugar
- 100 g vegetable oil
- 100 ml oat milk
- 100 ml syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cardamom
- 100 g raspberry jam
- Powdered sugar for decoration
Instructions:
1. Preheat the oven to 175°C (350°F) and lightly grease the tart molds.
2. In a bowl, mix together almond flour, coconut sugar, baking powder, cardamom, and vanilla extract.
3. Add vegetable oil, oat milk, and syrup to the mixture. Stir until you have a smooth batter.
4. Divide the batter among the tart molds and press a small indentation in the center of each.
5. Spoon raspberry jam into the center of each tart.
6. Bake in the oven for about 20-25 minutes, or until the tarts are golden brown.
7. Allow the tarts to cool before serving and dust with powdered sugar.
Enjoy your delicious vegan Runeberg tarts!
Nutritional Information (per tart):
Calories: 180
Protein: 3 g
Carbohydrates: 20 g
Fat: 9 g
Fiber: 2 g
Sugar: 8 g

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