Raw Vegan Blueberry and Lemon Cheesecake Tarts with Blueberry Chia Jam
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Ingredients
BASE:
1 cup rolled oats ( use gluten free if necessary)
1 cup almond meal
1 cup dates
pinch salt
3 TBSP coconut oil
FILLING:
1½ cups raw cashews ( soaked in water for at least 4 hours)
½ cup lemon juice
½ cup maple syrup
½ cup coconut oil
½ TBSP vanilla extract
BLUEBERRY CHIA JAM:
1 cup blueberries
1 TBSP chia seeds
1 TBSP maple syrup or raw honey
1 -2 TBSP water to loosen if needed
Extra blueberries for garnish
Method
For the base: Add all your ingredients into a food processor and blitz until mixture is well combined and sticky to the touch. Press the mixture evenly into the base and sides of your lightly greased mini tart tins and set aside
For the filling: Add all your ingredients to a high speed blender and blend until smooth. Pour filling evenly over your tart bases, smooth with spatula and freeze for about 4 hours or over night.
For the blueberry chia jam: blend all ingredients in your blender until smooth. It is quite a thick mixture so add a little bit of water at a time to loosen if needed. Set in the fridge overnight
When ready to serve allow to thaw for at least 5 minutes, add a big dollop of blueberry chia jam to your tarts and decorate with fresh blueberries.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-blueberry-and-lemon-cheesecake-tarts-with-blueberry-chia-jam/