Vegan Strawberry Cheesecake Tart
Ingredients
Crust
- 25 g almond flour
- 30 g coconut flour
- 75 g pitted dates
- 40 g dessicated 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 being washed, drained and had their stems cut off)
- 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
Crust
Add all ingredients into a food processor and blend on medium speed until they combine and resemble a wet coarse sand.
Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin.
Place the crust in the fridge to cool.
Filling
Add strawberries, sugar, salt and water into a small pot over medium heat.
Cook everything for about 5 to 7 minutes, until the strawberries soften enough to be mashed with a fork.
Turn the heat on low, coarsely mash the strawberries and then add the agar agar into the pot.
Turn the heat on medium, bring everything to a boil, then turn it back on low and cook the strawberries and the agar agar for 5 minutes.
Turn off the heat and let the mixture cool completely.
In a large bowl whip the cream cheese and the syrup for about 2 minutes, until it gets fluffy.
Pour over the cooled strawberry mixture 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.
