Vegan Pineapple Tarts

January 31, 2019

 

Chinese New Year is around the corner! That also means eating up a whole lot of goodies while visiting or simply being home sneaking a cookie or two while chatting. It's hard to ignore the tubs of fragrant bite-sized, festive-looking cookies and tarts! 

 


This sounds like an impossible mission but yes you can make the Chinese New Year Pineapple Tarts dairy-free, sugar-free, gluten-free and egg-free! Yes a vegan version of the infamous sinful snack in just 6 ingredients. Be warned that your non-healthy minded folks will need to erase their memory of the regular Pineapple Tarts to enjoy tasting these.

 

Ingredients: 

For the paste

- 1 whole pineapple (get the entire fruit and not the can ones, since you're making from scratch, make it natural & organic all the way!)

- 2 tablespoons of date syrup

- 1 teaspoon of Cinnamon powder

 

For the cookie

- 2 cups of gluten-free flour (I used https://www.bobsredmill.com)

- 250grams of vegan butter (I used https://nuttelex.com) 

- 2 tablespoons of date syrup

- 2 teaspoon of vanilla essence

 

 

Method: 

1) Pre-heat your oven to 170 degree celsius 
2) The pineapple paste will take a while to make, including cool down time, so buffer 2 hours for it.

3) Cut the pineapple into tiny pieces and blend them on high until it becomes jam-like

4) There will be juices oozing out, use a mesh cloth or a sifter to remove all water and make it as dry as possible

5) Start boiling them on medium heat, keep stirring and add in the date syrup

6) Once it forms a thick gooey paste, stop boiling, let it cool down

7) Start with the cookie base. Sift the 2 cups of flour and use your hand to mix the butter and flour together

8) Once the dough is well mixed, pour in the wet ingredients (date syrup & vanilla essence) and continue mixing 

9) Use cookie cutter meant for pineapple tarts (I used one from Phoon Huat) and start shaping the dough 

10) Place them on an aluminium sheet and bake for 15 minutes

11) At 15 minutes, take out the cookies and let them cool for a while before rolling the paste into balls the size of a longan fruit and place them onto each cookie

12) Put them back into the oven and bake for another 5-10 minutes until the edge is turning slightly brownish


That's all! Pack them into cookie jars and give them away (or in my case I ate almost half of the cookies)

Tags:

Share on Facebook
Share on Twitter
Please reload

Vegan Pineapple Tarts

Vegan Mushroom Pie

Zucchini "Fettuccine"

Vegan Corn Pancakes

Vegan Apple Pie (or Tart!)

Vegan Ice Cream

1/3
Please reload

©LUNAFOLK  2018

  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon