Vegan Strawberry Cheesecake Tart
Ingredients
Crust
- 90 g gluten free oats or buckwheat groats
- 90 g raw almonds
- 6 Tbsp. (55g) coconut sugar
- 1.5 Tbsp. (10g) cacao powder or cocoa powder
- 1/4 tsp pink salt
- 4 Tbsp. melted refined coconut oil
Strawberry filling
- 200g raw cashews (soaked 2-4 hours and rinsed)
- 160g fresh strawberries
- 1/2 cup (120 ml) coconut cream
- 1/2 cup (120ml) maple syrup (adjust based on strawberry sweetness)
- 5 Tbsp. lemon juice
- 3 Tbsp. (30g) melted raw cacao butter
- 3 Tbsp. (30g) melted coconut oil
- 1.5 Tbsp. fresh beetroot juice (optional for color)
- 1 tsp lemon zest
- 1 tsp vanilla bean paste
Garnish
- Fresh strawberries
- Fresh herbs
- Edible flowers
Preparation
Preheat oven to 170°C. Place every dry ingredient for the crust in a food processor and process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it resembles wet sand.
Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Put every ingredient for the strawberry layer in a high-speed blender and blend well. Add sweetener or lemon juice if desired. Layer it over the crust and freeze it overnight.
Take out from the tin and let it thaw at room temperature or keep in the fridge until it becomes soft enough to cut. Garnish with strawberries and herbs and cut with a warm knife.
Tips
Use room temperature ingredients so that the layers stay soft, silky, and spread evenly when poured.
1 Tbsp. equals 15 ml
