These yummy tarts were my first try at substituting soaked cashews for cream cheese in a cheesecake style recipe. My version is adapted from this recipe at Vegan Family Recipes. I used ramekins instead of tart pans and lime juice and zest in place of the mint leaves and lemon juice and honey instead of maple syrup...I'm just a honey kinda girl. Remember to plan ahead on this recipe in order to give plenty of soaking time for the cashews.
Strawberry Cheesecake Tarts
(gluten free, dairy free, paleo, vegan)
Crust:
3 Medjool dates (take the pits out...learned this the hard way)
1/2 cup walnut halves
Pinch of salt
Pulse in food processor until a sticky ball forms. Press into the bottom of 4 ramekins. Put in freezer to set while you prepare the filling.
Filling:
8 strawberries (washed and hulled)
1/2 cup soaked raw cashews (cashews soaked in water for at least 4 hours)
3/4 cup coconut cream*
2 T. raw honey
1 tsp lime zest
2 tsp lime juice
Pulse all filling ingredients in food processor or blender until smooth. Pour into prepared crusts and chill for at least 2 hours until filling is firm.
I think these would also be good frozen as the filling has such a "dairy" like consistency. Will try that next time as well as substituting other berries.
*Use canned coconut cream or scoop the cream from the top of a full fat coconut milk that has been refrigerated for a few hours.
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