I hope you all had a lovely Valentine’s Day! It may seem a little late for these ruby beauties but regardless, these tartlets will be equally delicious and special any day of the year. Take my word for it: this (mostly) raw cheesecake will rock your world.
This delicious gluten-free, vegan and paleo-friendly recipe is chilled, so while it may not be ideal for the freezing cold temperatures we have been having this winter, it’s certainly still a lovely treat if thawed out for 30 minutes beforehand. If you live in the southern hemisphere and enjoying summer temperatures, then you can enjoy this as a frozen ice cream tart.
As I began to select photos for this post, I noticed that one of the treats in the picture below has a heart-shaped air pocket. It’s as though it was a sign that these treats were amazing for your heart and sure enough, the research into the health benefits of the ingredients revealed that they are.Talk about serendipity!
This is a great heart-healthy treat containing absolutely nothing artificial and only whole food ingredients:
Almonds – the nutty base for this recipe is packed with heart-healthy vitamin E and fibre, these nuts help reduce the risk of heart disease and cancer.
Raw Cacao – another food that reduces the risk of heart disease, it’s full of magnesium and flavonoids that are known to help prevent cancer and Alzheimer’s as well as lower blood pressure.
Cashews – this is the nut that gives the creamy and “cheesecake” like flavour to the filling yet is high in monounsaturated (heart healthy) fat and contains virtually zero cholesterol. They are also a great source of minerals like copper, magnesium phosphorus and manganese.
Raspberries – not only do they pair deliciously with chocolate, they help to prevent diabetes and balance blood sugar levels (due to all that fibre) and contain anthocyanins, an antioxidant known for reducing inflammation and preventing heart disease.
Beets – Yup! You read that correctly: there are beets in this recipe. A roasted beet in this recipe gives it natural sweetness and a beautiful colour (no chemical food dyes here!), on top of fighting inflammation and cancer, lowering blood pressure, helping to detoxify your liver.
Now tell me, how many desserts can provide that much nutrition?
Exactly. So what are you waiting for? Treat your tastebuds AND your body and cells to some goodness!
Vegan (mostly raw) Chocolate Raspberry Cheesecake Tartlets (makes 12)
For the crust:
- 7-8 large medjool dates, pitted
- 3/4 cup raw almonds
- 4 tbsp. raw cacao powder
- 1/2 cup shredded coconut
- 1/4 cup organic vegan chocolate chips (I like Enjoy Life or Cocoa Camino)
For the filling:
- 1 medium organic beet, roasted, peeled and sliced
- 2 cups raw cashews, soaked for at least 3 hours
- 1/4 cup organic agave or maple syrup
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1/2 cup organic frozen raspberries
- cacao nibs, for garnish
How to make ’em:
- Line a 12-cup muffin pan with paper liners. This will make your tarts easy to remove from the pan and serve.
- In your blender or food processor, pulse to blend the almonds until they are large crumbs.
- Add the rest of the crust ingredients and pulse until the mixture comes together when pressed. Add a tiny bit of water to help it stick if the mixture is too dry.
- Press the crust into the 12 muffin tins until 1/4 full. If there is extra, then roll them into balls, and freeze as energy balls for snacks later!
- Wipe out the blender/food processor bowl and then add the beet and pulse until it’s finely chopped.
- Add the drained cashews and the rest of the filling ingredients and blend until the mixture is a smooth consistency.
- Divide the filling mixture over the tartlet crusts, sprinkle with cacao nibs and place the pan into the freezer for several hours until firm or overnight. You can serve this frozen or let it thaw for 15 minutes before serving as a raw “cheesecake”.