Vegan Strawberry Cheesecake Tart
Ingredients
Crust
- 25 g almond flour
- 30 g coconut flour
- 75 g pitted dates
- 40 g desiccated coconut
- 35 g raw walnuts
- 1 tbsp vegan nutella
- 1-2 tbsp cold water
- 1 tbsp cold coconut oil
- 1 tsp vanilla extract
- a pinch of salt
Filling
- 150 g fresh strawberries (weighed after washing, draining, and removing stems)
- 3 tbsp unrefined cane sugar
- a pinch of salt
- 1 tbsp water
- 1/2 tsp agar agar
- 200 g vegan cream cheese
- 2-3 tbsp agave or maple syrup
Preparation
Add all crust ingredients to a food processor and blend on medium speed until they combine and resemble wet coarse sand.
Transfer the mixture to a 20 cm removable bottom shallow tart tin and press it into the bottom and walls.
Place the crust in the fridge to cool.
Add strawberries, sugar, salt, and water to a small pot over medium heat.
Cook for 5 to 7 minutes until the strawberries soften enough to be mashed with a fork.
Reduce the heat to low, coarsely mash the strawberries, and add the agar agar.
Increase the heat to medium, bring to a boil, then reduce to low and cook for 5 minutes.
Turn off the heat and let the mixture cool completely.
In a large bowl, whip the vegan cream cheese and syrup for about 2 minutes until fluffy.
Pour the cooled strawberry mixture into the cream cheese and fold it in with a spatula.
Pour the filling over the prepared crust and place the tart in the fridge to cool for at least 4 hours or overnight.
