Vegan Raw Food Cheesecake Tartlets

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 1 min
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

For the dough:

  • 80 g almond (s)
  • 40 g walnuts
  • 1 vanilla pod (s)
  • 60 g date (s), pitted
  • 1 pinch (s) salt
  • 1 ½ tablespoon agave syrup

For the mousse:

  • 125 g cashew nuts
  • Water for soaking
  • 40 ml lemon juice, freshly squeezed
  • 50 ml almond milk (almond drink)
  • 115 g aave syrup
  • 1 vanilla pod (s)
  • 1 pinch (s) salt
  • 20 g powder (sunflower lecithin)
  • 50 g oil (coconut)
  • 75 g puree (fruit puree), without seeds, passed throuh a sieve

For decoration:

  • fruits, fresh (e.g. raspberries, blackberries, strawberries)
Vegan Raw Food Cheesecake Tartlets
Vegan Raw Food Cheesecake Tartlets

Instructions

  1. The day before:
  2. Soak 125 g cashew nuts in water so that they can soak overnight. This creates approx. 175 g of soft cashew nuts.
  3. For the base, finely chop up the almonds, walnut kernels, the pulp of a vanilla pod, the pitted dates and a pinch of salt in the food processor. I use the S knife for this. Then add 1.5 tablespoon agave syrup and knead to a solid mass. If you don`t take it too seriously with the raw vegetables, you can roast the almonds and walnuts beforehand in the pan without any fat.
  4. Put 32 g of the mixture as a base in round dessert rings with a diameter of 6 cm and press into place as a base. I put the dessert rings on a plate lined with baking paper so they don`t stick. Place in the freezer for about 20 minutes.
  5. For the mousse, pour off the cashew nuts soaked the day before. Mix with freshly squeezed lemon juice, almond milk, agave syrup, the pulp of the second vanilla pod and a pinch of salt and puree very finely with the hand blender for several minutes. The consistency should correspond to that of cream and there should be no more crumbs.
  6. Add the fruit puree and puree again. You can easily make your own fruit puree from frozen fruits by pureing the fruit with a hand blender and passing it through a fine sieve. Add sunflower lecithin and liquid coconut oil and continue pureeing for one to two minutes.
  7. Pour the finished mousse into the dessert rings and place in the freezer for approx. 30 - 45 minutes. Then the small tartlets can be easily pushed out of the mold by pressing lightly against the bottom. Decorate with a fine mirror of fruit puree and fresh fruits. Served chilled, they taste wonderfully fresh.

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