Description
A delicious vegan cheesecake tart recipe that is gluten-free.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 cup cashews, soaked for 4 hours
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Fresh fruit for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt.
- Press the mixture into the bottom of tart pans.
- Bake for 10 minutes and let cool.
- In a blender, combine soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice.
- Blend until smooth and creamy.
- Pour the cheesecake filling into the cooled crusts.
- Chill in the refrigerator for at least 2 hours.
- Top with fresh fruit before serving.
Notes
- Make sure to soak the cashews for optimal creaminess.
- Adjust sweetness to your taste.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 8g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheesecake tarts gluten free recipe