Christmas Berry Tartlets with Flax Seed and Parsnip Crust – Vegan – Low Carb

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Yummy vegan tartlets for festive season with unusual parsnip crust.

Makes 12 Tartlets



  • 2 large parsnips peeled and shredded
  • 1/2 cup flax meal (ground flax seed)
  • 20 drops stevia extract  (or 1 table spoon of maple syrup, 1 table spoon of hone or sweetener of your choice)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt (sea salt or Himalayan) 
  • 1 teaspoon of coconut oil for greasing  (or fat of your choice)


  • 2 cups mixed berries (frozen or fresh)
  • 1 cup cranberries without sugar (frozen or fresh)
  • 1 lemon – zest and juice (unwaxed, organic)
  • 1 orange zest (unwaxed, organic)
  • 1 tablespoon chia seeds
  • 3 table spoons cold water
  • 1/2 teaspoon vanilla extract  (or 1/2 pod of vanilla)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (powder)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt (sea salt or Himalayan) 
  • 30 drops stevia extract (2 tablespoons of maple syrup/honey or sweetener of your choice)
  • 4 tablespoons of shredded coconut (toasted) or coconut flakes (toasted) for decoration


  • muffin tin for 12 muffins
  • food processor

Preheat the oven to 190’C/ 170’C Fan/ Gas 5/ 375 ‘F. Grease the muffin tin with coconut oil.

Put all ingredients for the filling in a pan and simmer on a very low heat for 15 minutes, stirring occasionally until fruit starts to soften.filling ing

Leave the filling to cool while the tartlets are baking. The chia seeds will form a jelly like consistency. jamIn a food processor blend the shredded parsnip with stevia   (or sweetener of your choice) for about 1 minute until nearly creamy with small bits. Mix the flax meal with all spices and salt. Add the flax meal mix to food processor and pulse until dough forms. You will have to scrape the sides of the food processor in-between pulsing. If the dough is too sticky you  can add a tablespoon of flax meal.dough ingrdoughDivide the dough into 12 balls and fill the muffin tins by pressing the dough evenly.

tray crust

Bake for 15-20 minutes until the crust is dry and solid to touch.                                                                                           ready crust

Once the crust is cool fill each tartlet with berry filling.                                                                                                        .ready tray with filling

Let the tartlets set for about 1 hour in a fridge. Lift them out carefully with the help of a spatula or knife and serve.Front close up 3

You can decorate your tartlets with toasted coconut flakes or shredded coconut/nuts. Refrigerate for 3 days or freeze for up to a month.

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  • Krisalyn

    Cheers pal. I do apiapcerte the writing.

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