Raw, Vegan, Refined Sugar-Free
Ingredients:
Crust:
- 2 cups of mixed raw, unsalted nuts, soaked for at least 4 hours (I used pecans, walnuts and almonds)
- 7-8 pieces of Medjool dates, soaked, rinsed, pitted
- Pinch of rock salt
- ½-1 tsp of ground ginger
Cheesecake filling:
- 1 cup of Cashew nuts
- 1 cup of sunflower seeds
- 1 cardboard box of organic coconut cream, chilled
- Zest of 1 organic orange
- Zest of 1 organic lemon
- Juice of 1/2 fresh organic orange
- ½ tsp of organic Ceylon ground cinnamon
- ¼ tsp of organic ground clove, ground
- ¾ tsp of organic ground ginger
- ¼ tsp of organic ground nutmeg
- ½ tsp of organic ground cardamom
- 1/3 cup of melted coconut oil
- 3-5 TBSP of rice malt syrup
Chocolate coating:
- ½ a block of organic dark of chocolate (at least 70% – which is what I used here)
Method:
- Prep your freezer proven cupcake forms or dishes you are using with coconut oil and baking paper.
- Soak your dates for at least 10 minutes in warm water.
- Process your soaked nuts into crumps. Add your dates, salt and ginger and process into a crumbly dough.
- Firmly press your dough into your prepped freezer proven cupcake forms and put into your freezer.
- In the meantime, begin making your cheesecake filling. Start by processing your nuts. Add the rest of your filling ingredients and process until you have a creamy texture.
- Add onto the base or crusts of your tartlets and put back into the freezer.
- Melt your chocolate in a double boiler until liquid and top your tartlets with chocolate.
- Put your tartlets back into the freezer for 1-2 hours. Then store in the fridge.
- Enjoy how delicious healthy eating can taste!