tart – Kacey Tess

Ingredients:

Crust:

1 C walnuts

10-12 pitted dates

1 tbsp peanut butter

Filling:

2 C cashews

2 tbsp water

1 tsp vanilla

1/4 C coconut oil (melted)

2 tsp agave nectar

1 lemon (juice)

1/2 orange (juice)

1 pint raspberries

Toppings:

1 pint raspberries mashed

5 strawberries sliced

Walnut pieces

Cashew pieces

(top with anything you like, carmel would be a great addition)

Method:

Spray 5 ramekins with non-stick spray
Line with parchment/wax paper
Spray with non-stick spray again and set aside
In a food processor add walnuts, dates, peanut butter and combine until sticking together
Spoon into ramekins and press down with your fingers
In a blender combine cashews, water, vanilla, coconut oil, 2 tsp agave nectar, lemon juice, orange juice, and raspberries until smooth
Fill each ramekin with filling and cover with plastic wrap
Place in freezer for at least 1 hour
When set up pull parchment paper up to remove tart
Top with raspberries, strawberries, and extra nuts if wanted

Dragonfruit-Pomegranate Cheesecake Tarts

Ingredient List:

2 8 oz bricks of cream cheese at room temperature

1 can sweetened condensed milk

4 Tbsp heavy whipping cream

1 tsp vanilla extract

1 tsp almond extract

1 box shortbread tart cups ( I bought tart cups for this dessert, alternatively you could make a graham cracker crust and use a lined mini muffin tin, see my previous blog post https://kaceytess.com/2013/07/25/no-bake-raspberry-cheesecake/ )

Toppings:

1/2 dragon fruit

Blueberries

Pomegranate seeds

Sliced almonds

Method:

Place shortbread cups on a baking sheet

With an electric mixer blend cream cheese until soft and whipped (about 2-3 minutes)

Add sweetened condensed milk and continue mixing

Add whipping cream and mix until thoroughly combined and creamy (about 2 minutes)

Add vanilla and almond and mix until just combined

Scoop cheesecake mix into a ziplock bag, cut a corner out and squeeze mixture into shortbread cups

In a different ziplock bag spoon 1/2 dragon fruit into bag and squeeze until soft, cut a corner out of the bag and squeeze a dime size amount on to each tart

Top with blueberries, pomegranate and almond slices

Cover baking sheet with plastic wrap and refrigerate for at least 3 hours

You can also freeze these tarts and let defrost in the fridge the night before you are ready to use

Enjoy!

Tag: tart

Vegan Strawberry Tart

Dragonfruit-Pomegranate Cheesecake Tarts