Ingredients
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the Almond Crust:
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1 cup blanched almond flour (gluten-free)
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1/2 cup rolled oats
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1/4 cup unsweetened coconut flakes
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1/4 cup maple syrup (or preferred sweetener)
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1 tablespoon melted coconut oil
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1/4 teaspoon salt
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the Cashew Cream Cheese Filling:
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1 cup raw cashews (soaked overnight, drained, and rinsed)
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1/4 cup water
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1/4 cup unsweetened applesauce
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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Pinch of cayenne pepper (optional)
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Salt to taste
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the Blueberry Sauce:
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1 cup fresh or frozen blueberries
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1 tablespoon maple syrup
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1 tablespoon arrowroot powder
Directions
Subtitle: An Ode to Global Gastronomy in One Bite!
Description: This scrumptious vegan tart showcases the exquisite harmony of diverse culinary influences, featuring creamy cashew cheese, luscious blueberries, and a crunchy almond crust. Let your taste buds take you on a global adventure with every bite!
Ingredients:
For the Almond Crust:
* 1 cup blanched almond flour (gluten-free)
* 1/2 cup rolled oats
* 1/4 cup unsweetened coconut flakes
* 1/4 cup maple syrup (or preferred sweetener)
* 1 tablespoon melted coconut oil
* 1/4 teaspoon salt
For the Cashew Cream Cheese Filling:
* 1 cup raw cashews (soaked overnight, drained, and rinsed)
* 1/4 cup water
* 1/4 cup unsweetened applesauce
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* Pinch of cayenne pepper (optional)
* Salt to taste
For the Blueberry Sauce:
* 1 cup fresh or frozen blueberries
* 1 tablespoon maple syrup
* 1 tablespoon arrowroot powder
Instructions:
1. Preheat the oven to 350°F (175°C). Line a standard 9-inch pie pan with parchment paper, allowing excess paper to hang over the edges.
2. For the almond crust, combine all ingredients in a food processor and process until the mixture resembles fine crumbs. Press the crumb mixture into the bottom and up the sides of the prepared pie pan, making sure to get an even layer. Place the crust in the freezer while preparing the filling.
3. For the cashew cream cheese filling, drain and rinse the soaked cashews. Add all ingredients to a high-powered blender and blend until smooth and creamy. Set aside.
4. In a small saucepan, cook the blueberries, maple syrup, and arrowroot powder over medium heat until the berries burst and the mixture thickens slightly. Remove from heat and set aside.
5. To assemble the dessert, pour the blueberry sauce onto the chilled almond crust. Spread the cashew cream cheese filling evenly over the top of the blueberry sauce. Smooth out the surface with a spatula.
6. Bake the tart for 45-50 minutes, or until the edges are lightly golden brown. Allow the tart to cool completely before serving.
Serves: 8-10 slices
Difficulty: Easy
Nutrition Facts per Serving:
Calories: 252kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 234mg | Fiber: 4g | Sugar: 24g | Vitamin A: 17% | Vitamin C: 15% | Calcium: 2% | Iron: 1%
Total Time: Prep + Cook = 1 hour 20 minutes
Steps
|
1
Done
|
Preheat the oven to 350°F (175°C). Line a standard 9-inch pie pan with parchment paper, allowing excess paper to hang over the edges. |
|
2
Done
|
For the almond crust, combine all ingredients in a food processor and process until the mixture resembles fine crumbs. Press the crumb mixture into the bottom and up the sides of the prepared pie pan, making sure to get an even layer. Place the crust in the freezer while preparing the filling. |
|
3
Done
|
For the cashew cream cheese filling, drain and rinse the soaked cashews. Add all ingredients to a high-powered blender and blend until smooth and creamy. Set aside. |
|
4
Done
|
In a small saucepan, cook the blueberries, maple syrup, and arrowroot powder over medium heat until the berries burst and the mixture thickens slightly. Remove from heat and set aside. |
|
5
Done
|
To assemble the dessert, pour the blueberry sauce onto the chilled almond crust. Spread the cashew cream cheese filling evenly over the top of the blueberry sauce. Smooth out the surface with a spatula. |
|
6
Done
|
Bake the tart for 45-50 minutes, or until the edges are lightly golden brown. Allow the tart to cool completely before serving. Serves: 8-10 slices Nutrition Facts per Serving: Total Time: Prep + Cook = 1 hour 20 minutes |
