Raw Vegan Dessert, Raw Vegan Snack, Vitamix Blender

Raw Vegan Lemon Cheesecake Tart

Lemon Cheesecake Tart (1)

Raw Vegan Lemon Tart

Ingredients for crust:

Equipment for crust:

Preparation for crust:

  1. Place only almonds into your high speed blender and blend for about 2-3 minutes until the almonds turn into crumbles. Once the almonds are all crumbles, add the dates, one date at a time and continue blending. Also add the coconut oil and salt. If the mixture stops blending (gets stuck) add small amounts of water. This mixture must be crumbly and sticky, never watery!
  2. Once the mixture is easy to mold with your fingers, outline the cupcake molds with a thin (2-3mm) later of crust.

Ingredients for filling:

Equipment for filling:

  • High speed blender (I use a Vitamix)

Preparation for crust:

  1. Place all ingredients in your high speed blender and blend until decently smooth. If mixture is too watery, add more raw cashews (don’t worry about soaking beforehand). If the mixture is stuck and won’t blend, add some water and mix around with a spoon before blending a little bit more.
  2. Pour the mixture into your cupcake molds on top of the almond crust.
  3. Freeze for about 1-2 hours. When ready to serve, let them sit outside of the freezer for 10 minutes. Enjoy!

 

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