This Will Wow Your Mom!
Every once in a while I like to make something that looks as spectacular as it tastes, and this one is a knock-out example. If you want to make something that shows mom how special she is to you, this dessert makes a great presentation. And it is surprisingly simple and easy — you don’t need to be Martha Stewart for this recipe!
Vegan and Gluten Free Chocolate Cheesecake Organic Fruit Tart
For the Gluten-free Crust:
- 1/2 cup raw macadamia nuts
- 1 1/2 cup almond flour
- 2 TBSP coconut oil, melted
- 2 TBSP maple syrup
- pinch of salt
For the Vegan Cheesecake:
- 1 1/2 cup raw cashews, soaked at least 2 hours (overnight is great)
- 1/2 cup agave nectar or maple syrup
- 1/2 tsp vanilla
- pinch salt
- 2 TBSP fresh organic lemon juice
- 3 TBSP coconut oil, melted
For the Chocolate Ganache:
- 4 oz bittersweet chocolate (use Vegan carob or chocolate, if you wish), chopped fine
- 1/3 cup full fat coconut milk
For the toppings:
- Assorted organic berries or other fruit. I used blueberries, raspberries, black berries, chopped mango and kiwi fruit.
- Preheat the oven to 350 degrees.
- Put the macadamia nuts and almond flour in the food processor and pulse until the nuts are ground.
- Add the syrup, melted coconut oil, and pinch of salt, and pulse until blended.
- Press the mixture onto the bottom and sides of a tart or pie pan. I used the amazing If You Care paper cake and pie pan. I sprayed the inside of the pan lightly with cooking spray, and it came out very easily.
- Bake at 350 degrees for 12 minutes, until golden, then remove from the oven and cool (you can put it in the freezer to hurry it up.)
- Drain the soaked cashews and rinse, then drain again
- Place the cashews, agave nectar (or maple syrup) vanilla, salt, and lemon juice in a high-speed blender, and blend until smooth, scraping the sides when needed. Keep the motor running and add the melted coconut oil. Blend well.
- Pour the mixture into the cooled crust, and then chill for at least 2 hours in the freezer
Make the Ganache:
- Chop the chocolate so that the pieces are all smaller than small peas
- Heat the coconut milk almost to a boil, and then pour it over the chocolate
- Let it stand for a minute, and then blend it well so that the chocolate is smooth and shiny.
- Let the mixture cool for about 10 minutes, then remove the tart from the freezer and quickly pour and spread the ganache over the cheesecake layer.
- Top with the fruit, then chill in the refrigerator for about an hour before serving.
This tart is best served chilled and within a day or so of making. If you want, you can prepare the crust and vegan cheesecake a day (or even two) ahead, cover with plastic wrap, and then just add the chocolate ganache and fruit a couple of hours before serving.
My family raved about this dessert, and yours will too!