Vegan raw cheesecake tarts

Ingredients for 4 servings:

• 80 g almonds
• 40 g walnuts
• 1 vanilla pod(s), including the pulp
• 60 g pitted dates
• 1 pinch of salt
• 1 ½ tbsp agave syrup
• 125 g cashew nuts
• Water for soaking
• 40 ml lemon juice, freshly squeezed
• 50 ml almond milk (almond drink)
• 115 g agave syrup
• 1 vanilla pod(s), including the pulp
• 1 pinch of salt
• 20 g lecithin (sunflower lecithin)
• 50 g coconut oil
• 75 g puree (fruit puree), without seeds, passed through a sieve
• n. B. Fruits, fresh (e.g. raspberries, blackberries, strawberries)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 30 minutes

refined vegan raw food

The day before, soak 125g of cashews in water so they can absorb the liquid overnight. This will yield approximately 175g of “soft” cashews. For the base, finely chop the almonds, walnuts, vanilla bean pulp, pitted dates, and a pinch of salt in a food processor. I use the S-blade for this. Then add 1.5 tablespoons of agave syrup and knead into a firm dough. If you’re not so fussy about raw ingredients, you can also toast the almonds and walnuts in a pan without fat beforehand. Pour 32g of the mixture into each round dessert ring (6cm in diameter) and press down firmly to form the base. Place in the freezer for approximately 20 minutes. Tip: I place the dessert rings on a plate lined with parchment paper so they don’t stick. For the mousse, drain the cashews that were soaked the day before. Mix with freshly squeezed lemon juice, almond milk, agave syrup, vanilla seeds, and a pinch of salt, and puree with a hand blender for several minutes until smooth. The consistency should be that of heavy cream, and there should be no lumps. Add the fruit puree and puree again. Add the sunflower lecithin and liquid coconut oil and continue blending for one to two minutes. Tip: You can easily make fruit puree from frozen fruit by pureeing the fruit with a hand blender and passing it through a fine sieve. Pour the finished mousse into the dessert rings and place in the freezer for about 30-45 minutes. Then gently push the little tarts out of the mold by gently pressing against the base. Decorate with a fine mirror of fruit puree and fresh fruit. Served chilled, they taste wonderfully fresh.