Vegan cashew lime tartlets
Vegan cashew lime tartlets made with soaked cashews, tangy lime juice and Medjool dates. A lovely dessert that doesn't need an oven at all.
At a glance
- Serves 4
- Prep time: 20 min
- No cooking needed
- Total time: 20 min
- Calories: 420 kcal per serving
- Protein: 9 g
- Fat: 30 g
- Carbs: 32 g
Ingredients
- 100g Medjool dates
- 50g almonds
- 1 pinch of sea salt
- 150g cashews
- 2 limes
- 3 tbsp coconut oil
- 2 tbsp maple syrup
Method
You’ll need: saucepan · blender · sieve · grater
- Soak the cashews in water for at least 4 hours or overnight, then drain well.
- Stone the dates and blitz them in the blender with the almonds and sea salt until the mixture sticks together.
- Press the date mixture into four small moulds lined with baking paper to form the bases.
- Zest half a lime, squeeze both limes and melt the coconut oil in a small pan over a low heat.
- Blend the cashews, lime juice, zest, coconut oil and maple syrup until creamy, pour the mixture onto the bases and freeze everything for 3 hours.
Good to know
A raw vegan cheesecake that needs no quark or cream cheese at all. The acidity of the lime balances the richness of the nuts beautifully.
Swaps
Lime → lemon (for a slightly more classic citrus flavour, if you can't get unwaxed limes).
Cooking tips
If you're in a hurry, you can soak the cashews in boiling water for thirty minutes instead of leaving them overnight.
Storage
The finished tartlets freeze really well. Just take them out of the freezer twenty minutes before serving.
Allergens
Contains tree nuts (cashews, almonds). Fully vegan, lactose-free and gluten-free.
Frequently asked questions
Can you freeze cashew lime tartlets?
The finished tartlets freeze really well. Just take them out of the freezer twenty minutes before serving.
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