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Saturday, 21 May 2016

Cherry Bakewell

Vegan, RAW, Gluten-free, Wheat-free, Guilt-free

I have been loving RAW desserts recently & had the idea of making some decadent Cherry Bakewell Tartlets.
These mini desserts are 100% Vegan, RAW, Gluten-free, Wheat-free and only contain Natural occurring sugars! They are the perfect guilt-free snack/ afternoon tea treat!
They are very easy to make, and they look very attractive, so if you served these Tartlets at a Family gathering or Party they would look gorgeous! 

These are my take on the usual Cherry Bakewell Tart/pie! 
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Ingredients for the Base-
-10 Medjool Dates
-60grams of unsweetened Desiccated Coconut
-150grams of Whole Almonds
-1 Teaspoon of Chia Seeds
-4 Teaspoon of Almond Extract
-1/4 Teaspoon of Salt

Ingredients for the Pink layer-
-3 Cups of Cashew Nuts
-1/2 cup of Almond Milk
-3 Teaspoons of Almond extract
-85grams of Coconut Oil (Melted)
-1/2 cup of Frozen Cherries
-1/3 Cup of Maple syrup
-Pinch of Salt

Ingredients for Cherry Compote-
-1 cup of Frozen Cherries (de-seeded)
-2 Tablespoons of Maple Syrup
-3 Tablespoons of Water
-3 Tablespoons of Chia Seeds

TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!

To make the Base-
Step 1- Spray some Oil into a Muffin tin as these will be the mould for the Tarts.
Spraying in the oil helps to prevent sticking!

Step 2- De-seed the Medjool dates and place then into a Food processor along with the Desiccated Coconut, Almonds, Chia Seeds, Almond Extract & Salt.
Whizz up the base mixture until ground.
Step 2- Firmly press the mixture into each muffin tin and pop it into the freezer.

To make the Pink layer-
Step 1- Place the Coconut oil in a small saucepan and gently heat until fully melted.

Step 2- Drain the water from the Cashew nuts and place them to a Food processor along with the Almond Milk, melted Coconut Oil, Almond Extract, Frozen Cherries, Maple Syrup & Salt.
 Blend until smooth. 
This will take around 5-10 minutes on high.

Step 3- Fill up each tin with the mixture and tap the tray on the worktop to release any air bubbles.
Pop the tray into the Freezer to set.
This will take around 2-4 hours.

To make the Cherry compote-
Step 1- Place the Frozen Cherries, Water and Maple Syrup into a small saucepan and gently heat on the hob until the Cherries begin to soften.
Once they are soft, remove the pan from the heat and mash the cherries until fully broken down.
Stir in the Chia Seeds and pop into the Fridge to thicken up!

Once the Tartlets have fully set, carefully remove them from the Moulds and place onto a serving tray/plate along with a dollop of the delicious Cherry compote!

You can even sprinkle over some Desiccated Coconut & flaked Almonds for a homemade effect!

I hope you enjoy this Recipe!!!
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Holly Jade
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