Vegan mini tarts

Vegan mini tarts

These vegan mini cheesecakes are perfect treat for Valentine’s Day. They are very easy to make and sooo delicious.

The filling is exactly the same for both colours. After blending basic version, you need to divide the mixture into two equal parts. Add pink pitaya powder to the first part. And to the second part add cocoa powder (I used black cocoa powder) and maple syrup.

Make sure to blend your cashews very well, until smooth and creamy consistent. It’s very important process. More creamy and smooth, better looking tart.

I used 400g cashews, because I have big food processor, so a small amount of nuts wouldn’t be a good idea. In this case I made 6 mini tarts and one 23cm big tart.

THIS CAKE IS:

• gluten free
• vegan
• dairy free
• sugar free
• raw cake
• easy to make
• soft cake
• and delicious

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Recipe

• Servings: 8
• Time: 1h 30min
• Difficulty: easy
• Print

Vegan mini tarts.

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Ingredients

For the crust

• 75g gluten-free oat flour
• 85g coconut flour
• 45g chocolate hazelnut butter with dates
• 160g dates
• 2 tbsp cocoa powder
• 1-2 tbsp maple syrup
• 2 tbsp meted coconut oil

For the pink layer:

• 200g raw cashews (soak your nuts overnight)
• 140g of sweet concrete coconut milk
• 1/2 can of coconut cream
• 1/4 tsp vanilla seeds
• 40g erythritol
• 10g maple syrup
• 1tsp pink pitaya powder

For chocolate layer

• 200g raw cashews (soak your nuts overnight)
• 140g of sweet concrete coconut milk
• 1/2 can of coconut cream
• 1/4 tsp vanilla seeds
• 50g erythritol
• 2tbsp cocoa powder
• 30g maple syrup

Directions

For the crust:

1. Place all the ingredients into food processor.
2. Blend on the middle speed 30 seconds.
3. Press dough firmly into tarts.
4. Place tarts into a freezer, while you making filling.

For the pink layer:

1. Place all the ingredients in your food processor and blend until smooth on the highest speeds.
2. Pour creamy filling over your crust.
3. Place in the freezer.

For the chocolate layer:

1. Place all the ingredients in your food processor and blend until smooth on the highest speeds.
2. Pour creamy chocolate filling over your crust.
3. Place in the freezer overnight.
4. The next day take your cheesecakes out of freezer and put in the refrigerator for at least 3 hours.
5. Decorate your tarts with fresh berries.
6. Enjoy.
7. Store in the fridge.

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