Spiced Cashew Cream Tartlets, with Raw Choc Drizzle
Desserts are probably my favourite dish to create in the kitchen, the experimentation of using nothing but natural ingredients to create taste bud tantalizing creations, without the worry of feeling guilty after is why whole-food desserts are the best to make!
Cashews have become a staple in vegan desserts they are filled with natural good fats which help to supplement that of cream or cheese in other desserts, except without all the added processed and saturated fats which our bodies struggle to digest. In saying this though, this doesn't mean we can go a splurge on vegan desserts, its like anything everything in moderation, we are still consuming fats as well as sugars just in a better form for our bodies to utilise and digest!
These are my go to bases for cashew creams as well as chocolates, and should probably come with a warning sign, as they are... very.. very addictive! Top with some fresh fruit and get creative with how you use the chocolate, toss through some nuts or seeds to make a bark, or simply just get creative! There is not right or wrong! Enjoy!
1 cup coconut flour
1 cup buckwheat flour
1/2 cup desiccated coconut
1/2 cup coconut oil, cooled in the fridge
2 tbsp chia seeds
2 tsp cinnamon
1/4 cup almond milk
pinch of salt
- 1.5 cups cashews soaked over night
1 tsp cinnamon
1/2 cup almond or nut milk
1/4 cup maple
1 tbsp melted coconut oil
pinch of salt
punned fresh raspberries
- 1 cup coconut melted oil
- 1 cup cacao powder
- 1/2 cup maple syrup
pinch of salt
Soak cashews over night or up to 6 hours
To make the tart shells combine all ingredients into a mixing bowl, you want to use slightly cooled coconut oil to make the flours stick together better
This dough is gluten free so you may have to do some patching work, as the consistency is quite crumbly
If your mixture is too dry and not sticking together simply add a tiny bit more oil and almond milk, try not to over work the batter.
Preheat oven to 180 degrees celcius
Grease a tart shell with coconut oil, fill the tart tins evenly with mixture having close to 0.5 cm thickness and spreading evenly!
Bake the shells in the oven until slightly browned for around 15 minutes
To make the cashew cream, combine soaked cashews (drain the water) with remaining ingredients into a food processor, pulse on high for around 2-3 minutes, the longer you blend the creamier the consistency!
Taste and sweeten to your liking!
To make the raw chocolate, combine all ingredients into a bullet or food processor, blending on low until combined, store in a jar in the freezer or in silicon moulds for the remaining amounts you don’t use!
To assemble tartlets fill the tart cases with the cashew cream, drizzle with the raw chocolate, and top with some fresh market berries! Allow to set in the fridge over night to set!