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)
Print Recipe
Pin Recipe Instructions
- The day before:
- Soak 125 g cashew nuts in water so that they can soak overnight. This creates approx. 175 g of soft cashew nuts.
- 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.
- 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.
- 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.
- 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.
- 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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