Festive Dessert: Raspberry Chocolate Tartlets
Aren’t they pretty, these tartlets? I’m so in love with my mini bundtcake moulds that I also had to try out a rawvegan cashew cheesecake recipe with them. And that’s why I finally wrote down the recipe for these delicious, pretty and very healthy berry tartlets. Since they are more a dessert than a cake they are also a perfect ending for a festive set menu or the Easter Brunch. You should use silicon moulds, they make it easier to remove the frozen tartlets.
Rawvegan Raspberry Chocolate Tartlets
Makes 12 tartlets
- 80 g hazelnuts
- 20 g cocoa nibs
- 100 g dried dates
- 20 g raw or dark chocolate
- 225 g cashew nuts
- 1 lemon
- 90 g coconut oil
- 6 tbsp. maple syrup
- 300 g raspberries (fresh or frozen)
- ½ tsp. vanilla powder
- 6-7 tbsp. almond milk
- dark chocolate or chocolate coating
- coconut chips
- some fresh raspberries
Soak cashew nuts in water for at least 6 hours. To make the crust blend nuts, cacao nibs and the roughly chopped dates in a food processor. Pulse to obtain a sticky kind of dough. Chop the chocolate and knead it into the dough. Cool in the fridge.
To prepare the filling wash the lemon with hot water, pat it dry. Then finely grate the zest of the whole lemon. Press juice from half of the lemon. Strain and wash cashews with cold water, drain.
Put cashews in the food processor or in a good blender. Add 2 tbsp. of lemon juice, lemon zest, coconut oil, maple syrup, raspberries, vanilla powder, a pinch of salt and the almond milk. Blend to a very smooth cream, if necessary add one more tbsp. of almond milk.
Spread the raspberry cream evenly in the tartlet moulds. The moulds should be out of silicon, so that you can later remove the frozen tartlets easily. Let the tartlets solidify at least 2 hours in the freezer. Take them out of the freezer, spread some crust on top of each little cake, pat evenly and put them back into the freezer for two more hours.
Melt the chocolate in a double boiler. Take each tartlet out of its mould and spread some chocolate on top. Now you can freeze the tartlets again or directly eat them. Before serving, garnish them with coconut chips and some fresh raspberries.