Vegan Cookies And Cream Tarts with Fall Fruits

Little chocolate tartlet with an intensely amazing creamy center, no added sugar, not necessary, just an emphasis on the natural tastes present in every bite of bursting fruit. The base is brazil nuts and dates with raw cacao and the luscious filling is the smoothest creamiest vanilla cashew cream sweetened with a touch of wild honey. Absolute perfection I tell you my friends, just do yourselves a favor and make these for the people you love the most. They are little bites of heaven and I thought 12 would be enough to last a few days but I’m sorry to say they are too good.

Vegan Cookies And Cream Tarts with Fall Fruits

Ingredients

  • 1 C brazil nuts (you could also use walnuts or almonds)
  • ¾ date paste, softened in some warm water for a few minutes, or about 8 dates softened in warm water
  • ½ tsp sea salt
  • 2 Tbs+2Tbs melted coconut oil
  • 2 Tbs raw cacao
  • 1 C cashews, soaked for 6-8 hrs
  • 2 tsp pure vanilla extract or ½ a vanilla bean pod,seeds scraped out
  • 1 tsp lemon juice
  • 1 Tbs wild honey
  • ¼-1/2 C water
  • pinch sea salt
  • various local seasonal fruit- berries, grapes, pears,plums…

Preparation

  1. In a food processor or blender add the brazil nuts, followed by the soaked dates,salt,2 Tbs coconut oil and cacao. Pulse until the nuts are totally broken down and it looks like brownie batter, nice and smooth.
  2. Fill a muffin tin with this mixture about 1 Tbs per section. You can use paper muffin cups for easier removal. Press the mixture up the sides to form little cups. Put it in the freezer to set while you make the cream.
  3. In a food processor or blender add strained cashews, vanilla, lemon,2 Tbs coconut oil, honey, salt and ¼ C of water. Blend on high until super super smooth, adding a touch more water until desired consistency is reached. You want it to mix easily and be light and creamy.
  4. Remove muffin tin from freezer, if you didn’t line the tin you may want to remove the formed cups before adding the filling. Just let the tarts sit out and unfreeze a bit before using a fork to scoop them out onto a plate.
  5. Fill the tarts with a Tbs of cashew cream, top with preferred fruits, or nothing at all.
  6. For a firmer filling, refrigerate for an hour before serving.

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