Vegan Plum Jelly Tart With a Raw Walnut Crust
Try this plum jelly tart with a walnut crust.

This vegan plum vanilla jelly tart is sweet, decadent, and delicious. It’s also free of gluten and refined sugar.

I initially saw a similar recipe to this on Instagram and decided I wanted to make it. The recipe came from Flowers in the Salad. When it was time for me to make it I realized I had hardly any of the essential ingredients to follow the recipe well. So, I just made up my own based on what I had at hand. The only thing that stayed true to the original was the plum jelly layer on top.

My most favorite part of this recipe is the plum jelly layer. It is very sticky and sweet and in my opinion, is very similar to a not so healthy sticky jelly on traditional cheesecakes. It’s gotten me so excited that I cant wait to try different flavors. Beyond that, I love that the recipe has used tofu because tofu is a great source of calcium and tryptophan.

I found out today that tryptophan is usually consumed in lower amounts than most other amino acids. We need tryptophan for healthy serotonin levels to combat depression and anxiety. I also love the use of sunflower seeds in the crust, they do have a bit of a strong flavor and you can definitely notice in the taste (I don’t mind that) sunflower seeds are a high source of cysteine, which is an amino acid that is great for the immune system and especially for lung health. It helps the body to expel excess mucus from the lungs. Plums are also high in antioxidants which are wonderful for the immune system.

Additional Recipes

If you’re looking for more delectable tart recipes like my vanilla plum jelly, then try making these easy vegan lemon-blueberry cheesecake tarts! These raw blueberry lemon cheesecake tarts are sure to satisfy any sweet tooth. In addition to being delicious, the little tarts look amazing.

These vegan white chocolate mousse tarts with strawberries are simply mouthwatering! This recipe uses aquafaba, the liquid from a can of chickpeas, to replace egg whites.

This recipe was republished with permission from Hazel and Cacao.