WALNUT CHEESECAKE TARTS
Property of Teri Gentes – Permission is required to republish.
Cheesecake fans this recipe is delicious and makes for a fabulous alternative to dairy cheesecake. Walnuts, like cashews are perfect for making faux cheese creations and the fact that walnuts are full of healthy omega three fats is a bonus. These are the fats we need more of for brain and body health. Make this out to say… we get to enhance our well-being and eat cake too. Fabulous, right!
The recipe is gluten and dairy and no-bake making it a fast and easy dessert for all occasions. Decorate your mini tarts any way you like them and they store when well packed and in the freezer for up to 4 weeks.
CRUST INGREDIENTS:
1½ cups raw almond meal or ground gluten-free oats
1/3-1/2 cup medjool dates, pitted
2 tbsp coconut oil, room temp
1 tsp real vanilla extract
1 tsp organic orange zest, optional
1 pinch sea salt
Coconut or avocado oil to coat the tart pans
FILLING INGREDIENTS
3 cups raw walnuts, soaked 4 hours or overnight, drained and rinsed
½ cup canned coconut milk
1/3 cup coconut oil, warmed to liquid in a hot water bath
½ cup maple syrup
1 tsp vanilla
1 oz. brandy or spiced rum, if desired
½ teaspoon sea salt
TOPPING:
Fresh berries, warmed jelly/jam, toasted nuts, chocolate pieces, shavings or melted, orange zest, cinnamon, etc.
DIRECTIONS:
Property of Teri Gentes – Permission is required to republish.
Cheesecake fans this recipe is delicious and makes for a fabulous alternative to dairy cheesecake. Walnuts, like cashews are perfect for making faux cheese creations and the fact that walnuts are full of healthy omega three fats is a bonus. These are the fats we need more of for brain and body health. Make this out to say… we get to enhance our well-being and eat cake too. Fabulous, right!
The recipe is gluten and dairy and no-bake making it a fast and easy dessert for all occasions. Decorate your mini tarts any way you like them and they store when well packed and in the freezer for up to 4 weeks.
- Dessert, snack
- Serves 10 - 12
- Prep time: 15 minutes plus 4 hours soaking time
- Freeze time: 4 hours
- Vegan, Raw, gluten/soy/grain free
CRUST INGREDIENTS:
1½ cups raw almond meal or ground gluten-free oats
1/3-1/2 cup medjool dates, pitted
2 tbsp coconut oil, room temp
1 tsp real vanilla extract
1 tsp organic orange zest, optional
1 pinch sea salt
Coconut or avocado oil to coat the tart pans
FILLING INGREDIENTS
3 cups raw walnuts, soaked 4 hours or overnight, drained and rinsed
½ cup canned coconut milk
1/3 cup coconut oil, warmed to liquid in a hot water bath
½ cup maple syrup
1 tsp vanilla
1 oz. brandy or spiced rum, if desired
½ teaspoon sea salt
TOPPING:
Fresh berries, warmed jelly/jam, toasted nuts, chocolate pieces, shavings or melted, orange zest, cinnamon, etc.
DIRECTIONS:
- Lightly oil the bottom and sides of a mini tart baking pan or 6 mini, 4-inch springform pans with coconut or avocado oil.
- Blend the crust ingredients beginning with 1/3 cup dates together in a food processor until it starts to stick together. Add extra dates only if needed. Moisture varies in dates. If your dates are really dry you may want to rehydrate them by soaking in hot water 5-15 minutes, then draining.
- Press the crust mixture into the bottom and halfway up the sides of the tart or springform pans, to about ¼ inch thickness. Refrigerate while you make the filling.
- In a high-speed blender or food processor blend together cashews, agave or maple syrup and juice. Blast until creamy and smooth, scraping down the sides occasionally if necessary. Add remaining ingredients and continue to blend until mixture is well combined. The consistency will be similar to a thick pudding.
- Using a soup spoon or scoop, top each of the tarts to ¾ full and smooth evenly. Cover the pan(s) and place in the freezer on a flat surface for approximately 3 - 4 hours or until frozen throughout.
- When ready to serve, carefully remove the cheesecake tarts from the pan and let stand at room temp for 5-10 minutes then garnish as desired.
- Arrange on a plate with added berries, fresh mint or lemon balm, a sprinkle of cacao powder or cinnamon, a drizzle of pomegranate syrup, as desired.
- Store leftovers tarts in the freezer until you are ready to enjoy again.
- Add 1/3 cup raw cacao powder to one half of the cheesecake mixture for a chocolate version. Drizzle melted chocolate over the tarts when garnishing.
- The cheesecake mixture is best made in a high-speed power blender like the affordable Harley Pasternak by Salton. If making this in a food processor, be patient and blend for a few minutes at a time until the cream mixture is smooth and silky.
- You can line the tart pan with small parchment paper muffin cups if you like making it super easy to remove from the pan.