A Knock-Out Dessert for your Knock-Out Mom

This Will Wow Your Mom!

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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!

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Vegan and Gluten Free Chocolate Cheesecake Organic Fruit Tart

You’ll Need:

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.


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Make the crust:

  • 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.)
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Make the Cheesecake filling:

  • 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.
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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.

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My family raved about this dessert, and yours will too!



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