This Vegan dessert was the most popular recipe on my blog to date. I tweaked the recipe a bit by using hazelnuts and blackberries and a sprig of homegrown chocolate mint.
In addition, I made the crust Gluten-Free by using Vegan/GF Graham Crackers. This combination is every bit as wonderful and the tartelettes are extremely easy to make. Once you try a vegan cheesecake substitute, you will never miss the dairy version.
Vegan Tartelettes
Recipe by GourmetMariChef
Ingredients
filling
- 1 ½ c. soaked raw cashews
- ¼ c. fresh lemon juice
- 1 13.5 oz. can of full fat coconut milk (I used Native Forest* Classic Organic Unsweetened), draining and saving the water in the can
- 1/3 c. melted coconut oil
- ½ c. agave nectar
Directions
- Drain and dry the soaked cashews and place in a food processor.
- Add in the next 4 ingredients one at a time. It may take 6-7 minutes to become smooth like a thinned cream cheese.
- Refrigerate while preparing the crusts.
Ingredients
crust
- 1 package of vegan and gluten-free graham crackers* (from the 3 pack)
- ¼ c. melted organic coconut oil
- 1/3 c. par boiled and peeled hazelnuts
*If you have difficulty locating vegan, gluten free graham crackers, feel free to substitute a different flavor cookie.
Directions
- Place the ingredients in a food processor until finely ground. It should stick together somewhat.
- Line mini tarts pans with the crumbly crust, it will be soft and quite delicate.
- Place in oven for 6-10 minutes just to toast, keep an eye on it because it will burn easy.
- Cool.
Fill the toasted crust with the cashew cheese filling and freeze.
Before serving, remove from freezer for 15 minutes to defrost a bit.
Garnish with blackberries, mint leaves, or make a quick sauce: Simmer 1 c. blackberries with 1 tbsp. agave syrup for 10 minutes. Remove from the stove top and strain, reserve the syrup and cool.
Amazing photos and recipe! Thank you for sharing 🙂
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Love sharing! Thank you for checking it out!😃💕
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