Lemon Cashew Cream Tartlets
These little cutie patooties are adorable dessert options that will make your smile widen, but not your waistline. Lemon is a fantastic stress reliever and lends the perfect tart flavor to the cashew cream. Cashews have a high concentration of tryptophan, magnesium, and healthy monounsaturated fats, which may help ward off mild depression and anxiety naturally. This recipe is super easy and is a great dish to make for anyone who’s never tried raw vegan desserts before. These beautiful baby tarts are sure to steal their hearts!
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours and 5 minutes
- Yield: 3 tartlets
Ingredients
Lemon Cashew Cream filling:
1 cup soaked cashews
1 to 2 tablespoons filtered water, as needed
1/4 cup coconut nectar
Pinch sea salt
1 tablespoon organic virgin coconut oil
1 teaspoon vanilla extract
1 large lemon, juiced and zested
Crust:
1 cup raw walnuts
5 medjool dates, pitted and chopped
1/2 teaspoon vanilla extract
Pinch sea salt
Topping:
1/2 cup fresh blueberries
2 tablespoons mint leaves
Instructions
- To make the Lemon Cashew Cream filling: blend all ingredients 30 seconds or until the filling becomes frothy and smooth. Transfer to an airtight container and place in the refrigerator.
- To make the crust: place the walnuts in a food processor and process for 10 to 15 seconds, until the “dough” achieves a coarse, mealy consistency. Add the dates and process for another 15 seconds. Check the texture to see that the mixture has a malleable, dough-like consistency. Add the remaining ingredients and gently pulse for another 10 seconds.
- Divide the crust dough into three even balls and place them into 5-inch ramekins lined with cupcake paper. Form the crust with your hands, pressing the ball of your hand into the center of the ramekin and using thumbs to work it out into the sides, forming a miniature pie crust shape. Continue with the other two until complete.
- Spoon the Lemon Cashew Cream filling into each ramekin evenly and top with fresh blueberries and mint leaves. Transfer to refrigerator and chill for 2 hours to set.
