Description
Delicious vegan cheesecake tarts that are gluten-free.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup cashews, soaked and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Fresh fruits for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, and maple syrup.
- Press the mixture into the bottom of tart pans.
- Bake for 10-12 minutes until golden.
- In a blender, combine soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
- Pour the filling into the cooled tart crusts.
- Refrigerate for at least 2 hours to set.
- Top with fresh fruits before serving.
Notes
- Use gluten-free oats for crust variation.
- Adjust sweetness to your taste.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 10g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cheesecake tarts gluten free recipe