VEGAN GLUTEN-FREE LINGONBERRY CHEESECAKE TARTS
Prep time: 
Cook time: 
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Prep time includes the inactive soaking time (minimum 2 h) for cashews. For these tarts I used 4 small tart pans, but this tart can be made in a regular big tart / pie form in any shape.
Ingredients
  • Crust
  • Dry ingredients
  • ¼ cups gluten-free rolled oats
  • ¼ cups gluten-free oat flour
  • ¼ cups white rice flour
  • 3 tbsp coconut sugar
  • ½ tsp baking powder
  • ½ tsp Ceylon cinnamon
  • ¼ tsp salt
  • Wet ingredients
  • 3 tbsp (room temperature, scoopable) coconut oil
  • 2 tbsp almond butter (or other nut butter of choice)
  • 1-2 tbsp cold water (depending on how "liquid" the nut butter is)
  • Beet-cashew cream "cheese"
  • 1 cup soaked cashews (a little bit less than 1 cups before soaking)
  • ⅓ cup unsweetened plant-based yogurt (I use oat yogurt)
  • 3 tbsp maple syrup
  • 2 tbsp grated beetroot
  • 2 tbsp lemon juice
  • ¼ tsp vanilla bean powder
  • pinch of salt
  • Toppings
  • ½ cup lingonberries (or ½ - 1 cup other berries of choice)
  • ½ tsp coconut sugar
Instructions
  1. Preparations: Soak cashews in warm water and ½ tsp salt overnight or a minimum of 2 hours.
  2. Preheat oven to 360 F / 180 C
  3. Crust: Combine dry ingredients in a bowl. Add coconut oil and almond butter to the dry ingredients and mix thoroughly (with hands if needed). The consistency should resemble coarse sand. Add cold water 1 tbsp at a time until the dough can be easily formed into a ball. I used 1 tbsp of water as my almond butter was quite liquid.
  4. If you're using 4 small tart pans, divide the big dough ball into 4 small pieces and flatten each ball into the pan.
  5. Bake tart crust in the oven for ~8 minutes until the crust starts to get golden and firm.
  6. Beet-cashew cream "cheese": Drain and rinse soaked cashews well.
  7. Grate half of a small beetroot.
  8. Add cashews, grated beet and all other ingredients in a high-speed blender and blend until completely smooth and creamy.
  9. Pour beet cashew cream cheese on top of the crust. Add lingonberries and sprinkle coconut sugar on top.
  10. Bake in the oven for another 15 minutes.
  11. Let chill. These tarts taste delicious straight out of the oven, but the flavors intensify and the "cheese" becomes more firm) when chilled in the fridge well covered for a few hours or overnight.
  12. Enjoy these bright colored tarts :)
Recipe by My Berry Forest at https://www.myberryforest.com/lingonberry-cheesecake-tarts/