Oatmeal Cookie Tarts with Vanilla Bean Cream Filling

This is the first cookie I've made so far this winter and it's not even 100% a cookie! How is this possible!? I'm pretty sure next week is going to be filled with endless stacks of cookies, sugar coated counters, and an oven that's on for days.

But before I go into total cookie-bake-mode over here, I busted out something a little fancy to line your dessert table with this year. These Oatmeal Cookie Tarts with Vanilla Bean Cream Filling are pretty much all of my favorite dessert flavors + textures packed into a 2-bite treat.

Vanilla + oat lover 4 life.

This post is sponsored by Rodelle.

The other day, I tried making no-bake pecan tart crusts in a mini muffin pan. Total fail. They may look okay in this photo but they were pretty much a hot mess. After 10 minutes sitting out at room temp they would turn crumbly in your hand. The dough was also difficult to work with and it ended up being too soft paired with the vanilla cream filling. I'm sure I could have tested the pecan dough 17 more times to get it right, but I had another idea in mind.

Oatmeal cookie tart shells!

I remembered my vegan deep dish oatmeal cookie recipe from a few years ago and thought it might be the perfect dough to make a tart shell from. It's a little bit chewy, very sturdy, and doesn't have an overpowering flavor. I really wanted the vanilla cream filling to shine, so this oatmeal cookie crust is the perfect little nest to house that insanely delicious filling. I made a few tweaks, pressed the dough into the pan, and triple crossed my fingers while they were in the oven.

I had a mild panic attack when I pulled them out of the oven because they puffed all the way up to the top of the pan! However, this was quickly remedied with the back of a small spoon and 30 seconds of my time. Phew.

The filling was also a bit trickier than I anticipated. I didn't want to go fully cashew-based and coconut cream wasn't the direction I wanted to go in, either. The answer? A mix of silken tofu and cashews and loads of vanilla beans. 

I used to be freaked out about using tofu in desserts. It definitely seems a little hippy-dip, out there. But once you see how easy this cream filling is to make and get your first taste, I can guarantee you'll be on board.

Just make sure you're using the silken (and firm) variety!

Creamy vanilla.

Chewy oatmeal cookie.

Sweet, juicy raspberry.

Kissed with chocolate shavings on top.

Oy.

You'll probably have a little cream filling leftover after filling the shells, but I promise you won't mind. Spoon to face.

Print Recipe!

tart shells adapted from my vegan deep dish cookie // cream filling adapted from Kathy

Oatmeal Cookie Tarts with Vanilla Bean Cream Filling 

gluten-free, vegan // yields: 24 mini tarts

for the vanilla bean cream:

• 3/4 cup raw cashews, soaked (at least 4hrs) + drained
• 3/4 cup packed silken-firm tofu
• 6 tablespoons pure maple syrup (room temp)
• 1 1/2 vanilla bean pods, seeds scraped
• 1/8 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon almond extract
• 3 tablespoons melted unrefined coconut oil

for the tart shells:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free oat flour
• 1/2 cup almond meal
• 1/3 cup muscovado sugar (or coconut sugar)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup softened unrefined coconut oil (not melted)
• 1/4 cup pure maple syrup (room temp)
• 2 teaspoons pure vanilla extract
• toppings: 24 raspberries, dark chocolate shavings

Place cashews, tofu, maple syrup, vanilla beans (scraped from pods), salt, cinnamon, and almond extract into your blender. Blend, working up to high power until creamy and smooth (30-60 seconds). Add the melted coconut oil and blend again until fully smooth. Pour into a sealable container and refrigerate until fully chilled and thickened (at least 4 hours).

Preheat your oven to 350° F. Grease a 24-mold mini muffin pan with softened coconut oil.

Place oats, flour, meal, sugar, cinnamon, baking powder, and salt in a large mixing bowl and stir to combine. Add the softened coconut oil, syrup, and vanilla. Start to combine with a large fork then use your hands to finish mixing the dough, making sure the coconut oil is evenly dispersed. The dough should be stiff and hold together well when pressed. 

Place just over 1 tablespoon of packed dough into each muffin cup. Press dough down to form the base and then work up the sides to create a thick edge all the way around (refer to photo 2). I used my thumb and pointer finger for this.

Bake for 8-11 minutes, until light golden brown (8 minutes for a chewier shell, 11 minutes for a crispier texture). Remove from the oven and gently press the center of each tart shell with the back of a small spoon while hot (I used the back of a rounded, 1 teaspoon measuring spoon). You want about a 3/4-inch deep pocket with 1/4-inch edge all the way around.

Allow to cool in the pan for 30 minutes, then gently press down on an edge to loosen and pop each tart shell out. Use a thin knife if needed. (Mine popped out very easily.) Fill the cups once fully cool. Top with a raspberry (patted dry after rinsing) and chocolate shavings and serve immediately. 

Notes:

You can make the cream filling 24 hours ahead. The cookie shells can also be made 1 day ahead. Keep covered after fully cooled. Fill tarts just before serving for the best taste. Refrigerate leftovers (they do hold up well overnight in the fridge).

The coconut oil adds a mild, coconut flavor. If you despise any coconut flavor at all, simply use refined coconut oil in it's place. Do not sub with any other other type of oil or butter.

Be sure to use firm-silken tofu for the creamiest texture. This type of tofu is found in the ethnic aisle of your store and is not refrigerated. It comes in a small cardboard box. 

To quick soak the cashews: Cover with water in a small pot then bring to a boil. Remove from heat and cover in the pot for 1 hour. Drain and rinse cashes with cold water.

I used Rodelle Madagascar Vanilla Beans and their organic Bourbon Pure Vanilla Extract in this recipe. 

Happy Friday, friends. I so hope you're enjoy this season!

Much love,

Ashley

Today's post is sponsored by Rodelle. Product opinions are always my own. If I didn't love it, you wouldn't hear about it. Thank you for your continued support over the years! It is truly appreciated.

Chipotle Vegan Caesar Salad with Grilled Cauliflower Steaks

Is it weird to tell you I had low expectations for this vegan caesar salad? I just wasn’t sure if it would all come together. I didn’t know if the dressing would taste smokey enough but still recognizably like caesar dressing, while also being vegan. I also wasn’t sure if the grilled cauliflower steaks would work on a salad. But at the same time I couldn’t get the idea for this recipe out of my head. So, I gave it a go.

This post is sponsored by Earthbound Farm.

Good news! It worked! And now I’m totally obsessed with this dressing. It’s by far my favorite vegan caesar dressing to date. It’s the perfect mix of chipotle + caesar flavors. And the creaminess comes from tofu instead of cashews in this version.

I love how cauliflower is one of those vegetables that’s in season in the summer and winter. It’s one of our favorite veggies around here, especially when we need a break from broccoli. There are so many uses for cauliflower these days, too. From pizza crust, to cauliflower-rice, to sauces, buffalo cauliflower bites, and probably things I don’t even know about. My love for this crunchy white vegetable is endless.

Over the years, we’ve tried to add more + more organic foods to our shopping cart. I won’t deny the difference in price, but buying organic leaves me with peace of mind about what I’m putting into my body on a daily basis. When we started shifting our diet (many years ago) and stopped buying as many packaged + processed foods but upped our organic produce intake, our grocery bill didn’t really change. It’s amazing how those convenience items added up! I rely heavily on fruits + vegetables in my diet, and I like to know they’re as healthy + safe as possible for my body and the environment. This is exactly I've come to love Earthbound Farm and their commitment to being 100% certified organic. 

These days, to keep costs down I look for recipes that I know use less expensive produce and other grocery items. I also save the fancy produce for special meals, watch sales at a few different stores, use coupons, and also look for ingredients that are in season for the best deals.

Fun health fact! Did you know cauliflower rich in vitamin C? We usually think of citrus as being loaded with vitamin C, but in just 1 cup of cauliflower you’ll get 77% of your daily value.

Cool stuff.

Now go make this salad + eat it outside!

Print Recipe!

Chipotle Vegan Caesar Salad with Grilled Cauliflower Steaks

yields: 3-4  large salads // gluten-free, vegan

for the cauliflower:

• 3 tablespoons avocado oil (or other high-heat cooking oil)
• 3 tablespoons lime juice
• 2-3 tablespoons chipotle adobo sauce
• 1/8 teaspoon garlic powder
• 1 large head cauliflower
• salt + pepper
• 1 1/2 cups chickpeas, rinsed + drained (plus oil, s+p for grilling)

for the dressing + salad:

• 1 cup “soft” silken tofu
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 medium clove garlic, peeled
• 1 1/2 - 3 teaspoons chipotle adobo sauce
• 2 teaspoons Braggs liquid aminos (or gluten-free tamari)
• 2 teaspoons drained capers
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon pepper
• salt, to taste
• 1, 5oz package Earthbound Farm Kale Italia (baby kale, chopped lacinato kale, etc.)
• 1 medium head romaine lettuce, washed, chopped + dried
• lemon wedges

Drain tofu in a fine-mesh strainer over a bowl or the sink. Or, spread on a doubled over kitchen towel and let drain for about 10-15 minutes. (Don’t press on the tofu, just let it drain.)

Whisk together cauliflower marinade ingredients: oil, lime juice, adobo sauce, and garlic powder. Set aside. Place washed cauliflower head on a cutting board stem end down. Starting in the center and chopping straight down, cut about 3/4-inch thick steaks. Usually I get about 3 that hold fully together. Keep as many of the steaks in tact as possible. Cut away some of the stem + leaves, while still keeping the steaks in tact. Smaller steaks are also fine (see photo below). Avoid chopping into florets.

Preheat your grill to 400° F and place cauliflower on a large-rimmed baking sheet. Pour on the marinade. Gently rub on all sides. Sprinkle with salt and pepper. Set aside.

While the grill preheats, place tofu, oil, vinegar, lemon, garlic, 2 teaspoons adobo sauce, braggs, capers, dijon, and pepper into your blender. Blend until smooth. Taste. Add more salt (not more braggs), pepper, and/or adobo sauce if desired. The dressing should have a noticeable chipotle flavor but still taste very much like a caesar dressing. Place dressing in a sealed jar in the fridge.

Place steaks on your grill for about 10-15 minutes, until starting to lightly char and become tender. Toss chickpeas with oil and a sprinkle of salt + pepper. Place on a grill pan and grill until golden brown, stirring a few times, 15-20min. Remove once done. Flip cauliflower and grill another 10-12 minutes. Test with a fork for doneness.

While steaks grill, prepare your greens. Mix romaine and Kale Italia at a 1:1 ratio (in a large bowl or individual servings). Once cauliflower is done, place on each salad while warm and to with chickpeas. Shake dressing, then pour on and serve with a lemon wedge.

Notes:

Other serving methods: 1. Mix greens with the dressing and serve with cauliflower, chickpeas, remaining dressing, and lemon on the side. 2. Chop cauliflower and toss with the salad, chickpeas, and dressing. Serve with lemon.

To roast cauliflower and chickpeas in the oven: Place both on a separate baking sheets lined with parchment paper. Roast cauliflower for about 10-15 minutes per side, until tender and golden brown on both sides. Roast chickpeas for about 25-30 minutes, until golden brown, turning a few times.

Happy Friday!

Ashley

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.