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These raw cheesecake tarts are as delicious as they are adorable! The crust is made from almond flour and coconut oil, and the filling is soft and silky. Each bite has the slightly tangy but oh so sweet taste of raspberries.
MINI RAW RASPBERRY CHEESECAKE TARTS [VEGAN, GLUTEN-FREE]
INGREDIENTS
FOR THE CRUST:
- 1 cup almond flour
- 1 tablespoon coconut oil
- 1/4 teaspoon psyllium
- A pinch of salt
- A few drops of water
FOR THE FILLING:
- 1 cup cashews, soaked in water for 5-12 hours
- 4 tablespoons water
- 3 tablespoons coconut oil, melted
- 3 tablespoons cacao butter, melted
- 4 tablespoons chilled full-fat coconut cream
- 1 cup raspberries
- 2-3 tablespoons maple syrup
- 1 tablespoon lucuma powder
- 1 tablespoon maca powder
- 1 teaspoon lecithin
- 1/4 teaspoon vanilla bean powder
FOR THE JELLY:
- 1/4 cup water
- 1 tablespoon agar-agar flakes
- 2/3 cup raspberries
- 1 tablespoon maple syrup
FOR THE TOPPING:
- 1/4 cup chilled full-fat coconut cream
- 1/2 cup oat cream, whipped
- 1/4 teaspoon vanilla bean powder
- 1 tablespoon maple syrup
- 2 tablespoon lucuma powder
PREPARATION
- For the crust, mix everything together and press into baking mould.
- Make the filling by adding the ingredients in the same order they appear in the recipe. Add one ingredient at a time and blend in a high-speed blender until everything is mixed to a smooth finish.
- For the jelly, add the agar-agar to the water first and follow the instruction on the package. After that, add the berries (blended into purée) and syrup.
- Preparing the topping by whisking the oat cream first then add the coconut cream and keep on whisking a little. Add the rest of ingredients.
- You can add the filling straight to the crust then put the tarts into the refrigerator.
- Before pouring the jelly on top of the filling let it cool down a bit.
- Spoon the whipped cream on top of the tarts.
- Garnish the tarts with edible flowers if you desire. Otherwise you can just use raspberries and some lemon balms.
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