BERRY CHEESE CAKE TARTS (raw-vegan)
Well, Well, Well… look what we have here… a CHEESE CAKE TART that is 100% HEALTHY! Yes take a second look…HEALTHY! As you all know, I am not a “sweets” person, but there is just something about CHEESE CAKE that makes my taste buds sing. Since I have been on a strict RAW VEGAN yearly kick-start, I have found that is very difficult to find 100% raw vegan recipes. So on that note, I have been developing my own recipes to make sure that I am sticking to my program. Don’t get me wrong, developing recipes is my favorite pastime, besides I love eating my research and development :) This recipe is 100% RAW, VEGAN and GLUTEN FREE– so once again, a recipe that is 100% GUILT FREE while keeps you on track. I guarantee even if you aren’t fully raw or vegan, you will enjoy these cute little bites (even the “meat and potatoes” loving other half of mine LOVES these!) ENJOY OFTEN!
MAKES ABOUT 20 MINI TARTS
1 cup whole raw organic hazelnuts (buy whole nuts for the best quality of nut)
1 TBSP fresh fine diced organic mandarin peel
water for soaking
2 TBSP organic quinoa
1/4 cup water
1 tsp fresh micro-planed cinnamon stick
1/2 tsp fresh micro-planed whole nutmeg
1 TBSP whole organic chia seeds
4 TBSP water
1 cup whole fresh organic blueberries
1 cup whole fresh organic blackberries
1 TBSP raw organic agave syrup (or raw honey if you eat honey)
1 cup room temperature raw cashew cheese(click here for the recipe)
20 mini paper baking cups (small size for a peanut butter cup/1.25″ diameter paper cups)
24 mini cupcake pan (just for ease of filling baking cups)
In a large mixing bowl, soak your hazelnuts and mandarin peel in plenty of clean cool water for 14 hours. In a separate small bowl mix your quinoa and 1/4 cup water, soak 14 hours. Drain the hazelnut/peel well. Drain your quinoa well. In your food processor fine pulse your hazelnuts and peel to a fine meal. Add your quinoa, cinnamon, nutmeg and quick pulse to blend well, transfer to a mixing bowl and stir well. In your spice grinder (I use an old coffee grinder), grind your chia seeds to a fine powder. In a small bowl mix the chia powder with the 4 TBSP of water–1 TBSP at a time. Be sure to mix the chia powder well in the water to form a gel, continue until all 4 TBSP of water are used. Mix this jelly in with your hazelnut spice mix and stir until it makes a “raw pie crust” like texture and sticks together when pressed together–this is your crust mixture. Line your mini cupcake pan with the baking cups. Spoon in about 2 tsp of the crust mixture in each and gently press evenly to the top of the baking cups (will be about 1/4 inch thick), just like you do with a pie tin etc. Remove crust lined baking cups gently and put them in your dehydrator for about 5 hours or until evenly crisp–these are now your crusted cups.
In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup-this is now your fruit sauce. Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling to over-fill the crusted cups. Garnish with remaining fresh fruit. Place on a plate and cover well, refrigerate 3 hours before enjoying. BON APPETITE!