Raspberry Granola Tarts | Vegan, Gluten-Free

These Vegan Raspberry Granola Tarts are easy to make and delicious. They are composed of an oat-based crust and a creamy raspberry silken tofu cream. The tartlets are gluten-free, oil-free and refined sugar-free.


granola tart easy

Vegan Raspberry Granola Tarts

Have you ever made a granola tart? It’s a really fun and easy dessert idea for all granola lovers. If you’re like me and granola is one of your favorite things to eat, you will love these granola tarts!

These mini tarts are filled with a silken tofu raspberry cream. It’s low in fat, rich in protein, light, creamy and delicious. If you’re looking for a filling-but-still-light vegan dessert idea, this recipe is for you!


vegan raspberry tart

vegan raspberry cheesecake

How to Make the Granola Crust

You will only need 3 ingredients for the granola crust: oat flour, peanut butter and agave syrup or maple syrup.

All you have to do is combine everything in a bowl with a spatula until you obtain a thick dough. Then, press the dough into 4 individual tart molds and bake for 10-12 minutes or until golden brown.

If you have a high-speed blender, you can make your own oat flour by simply blending oats for a few seconds until they resemble a fine flour. Here is the high-speed blender I use.


granola tart

Granola Tarts with Silken Tofu Raspberry Filling

I wanted this dessert to be quite light so I decided to use silken tofu instead of cashews.

Cashews are often used in vegan cheesecakes because they add a lot of creaminess, but I find that desserts with cashews are often very heavy. Not only does silken tofu bring the same creaminess, but it’s also lighter and cheaper.

Oh, and you can’t taste it at all!


How to Turn the Granola Crust into Granola Bars

The granola crust is adapted from my Vegan Granola Bars Recipe.

If you want to make granola bars, simply use oats instead of oat flour and add a handful of nuts if you want some more texture. Press the granola into a square baking dish lined with parchment paper and bake for 8 minutes or until golden brown.

Then, slice into bars and enjoy!


gluten-free vegan dessert

vegan tart with raspberries

Are these Granola Tarts Gluten-Free, Oil-Free and Refined Sugar-Free?

Yes, yes and YES!

As most of my recipes, these raspberry tartlets don’t contain any gluten, oil or refined sugar. They are a great healthy and cheap dessert idea that everyone will enjoy.


How to Store these Vegan Raspberry Tartlets?

These mini tarts keep well in the fridge in an airtight container for 3 days. If you want, you can also freeze the baked granola crusts for later. These glass containers are very useful to store leftovers and for meal prep.


raspberry pie healthy


I hope you guys will love these healthy vegan raspberry tarts! They are:


  • Gluten-free
  • Oil-free
  • Refined sugar-free
  • Crispy
  • Creamy
  • Great for breakfast or dessert
  • Filling
  • Perfect for summer
  • Delicious!


Have fun baking!

Nolwenn ☀




healthy granola


More Vegan Tarts and Granola Recipes:


Get Your 35-Recipe Ebook! I created the Everyday Vegan Ebook to show that eating healthy and vegan doesn’t have to be hard or time-consuming. This cookbook is a collection of my 35 favorite vegan recipes that I use on a daily basis. You will have access to healthy and delicious recipes for breakfast, lunch, dinner and desserts. All of the recipes are vegan, gluten-free, oil-free and refined sugar-free.

Now it’s your turn to start cooking! 🙂

vegan ebook

5 from 2 votes
raspberry tartlets
Raspberry Granola Tarts | Vegan, Gluten-Free
Prep Time
10 mins
Cook Time
10 mins
Resting Time
2 hrs
Total Time
2 hrs 20 mins

These Vegan Raspberry Granola Tarts are easy to make and delicious. They are composed of an oat-based crust and a creamy raspberry silken tofu cream. The tartlets are gluten-free, oil-free and refined sugar-free.

Course: Breakfast, Dessert, Snack
Keyword: Raspberry Granola Tarts
Servings: 4 individual tarts
Author: Blooming Nolwenn
Granola Crust:
  • 2 cups oat flour (ground oats) (200 g)
  • 1/4 cup natural peanut butter (65 g)
  • 1/4 cup agave syrup or maple syrup (60 ml)
Raspberry Filling:
  • 200 g silken tofu
  • 1 cup frozen raspberries (150 g)
  • 1/4 cup plant milk (60 ml)
  • 2-3 tbsp agave syrup or maple syrup
  • 1/2 tsp agar agar
Granola Crust:
  1. Preheat your oven to 375F or 190C.

  2. Combine oat flour, peanut butter and agave syrup or maple syrup in a bowl with a spatula until you obtain a thick dough.

  3. Press the dough into 4 greased individual tart molds.

  4. Bake for 10-12 minutes or until golden brown and let cool completely on a cooling rack before removing from the molds.

Raspberry Filling:
  1. Add all filling ingredients except for agar agar into a high-speed blender and blend until completely smooth.

  2. Transfer to a saucepan and add in the agar agar. Boil for 2 minutes while stirring constantly.

  3. Remove from the heat and pour over the prepared tart crusts. Let cool at room temperature for 30 minutes and then place in the fridge for 1-2 hours.

  4. Top the tartlets with fresh raspberries before eating. Enjoy!

Recipe Notes


Here are some of the items I used to make these gluten-free raspberry tartlets:


Measuring Cups and Spoons — my cooking and baking essentials

Gluten-Free Oats — great quality, organic oats

Gluten-Free Oat Flour — very handy if you don’t have a high-speed blender

Natural Peanut Butter — dry-roasted, no added salt, no added sugar, no palm oil

Agave Syrup — delicious organic agave syrup

Maple Syrup — 100% pure maple syrup

Shredded Coconut — unsweetened shredded coconut

Glass Containers — great containers to store leftover raspberry tarts. Very handy to bring one with you to school or work.

High-Speed Blender — my favorite high-speed blender ever!


⭐ Instagram ⭐ Pinterest ⭐ YouTube ⭐


Easy Carrot Cake Bites


Tag me on Instagram (@bloomingnolwenn) and use the hashtag #bloomingnolwenn so I don’t miss your post. I will gladly leave you a comment and share your picture in my story 🙂


Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.


  1. May 5, 2019 / 8:34 pm

    Your raspberry tarts look amazing! Love that they are vegan and gluten-free. 🙂

    • May 6, 2019 / 9:59 am

      Thank you so much, Ela 🙂 I’m glad you like them!
      Nolwenn ☀

  2. Flo
    May 6, 2019 / 4:47 pm

    Very good granola crust !!! 😋

    • May 6, 2019 / 5:03 pm

      Thank you so much, I’m glad you liked the crust 😀

Leave a Reply

Your email address will not be published. Required fields are marked *