For as long as I can remember, I have loved anything and everything that is sweet and/or falls under the category of 'dessert'. There is a singular exception to this love, and that is tiramisu, but that is a story for another time. Orange and vanilla cheesecake tarts however, fall high up on the list of things that sound delicious and ought to be consumed.
In addition to my love of desserts, I do like a good challenge, and creating a healthy orange and vanilla cheesecake certainly seemed like quite a difficult task. However I was not deterred by this seemingly impossible task and alas, in my humble opinion have had great and resounding success. Some might say that you cannot possibly make a cheesecake without cheese but they are wrong. Behold, the cashew nut, orange and vanilla cheesecake tart!
These little tarts are quite high calorie, so I wouldn't recommend eating all 6 in one sitting. But, everything in them has extremely high nutritional value and there are literally no nasties. Almonds are extremely high in vitamin E, fiber, B vitamins, magnesium, calcium, potassium and mono saturated and polyunsaturated fats that aid in lowering cholesterol. Cashews are also very high in fiber and magnesium as well as copper. Medjool dates often get labelled high in sugar, which is true, however that sugar is unrefined, meaning it isn't bad for you if eaten in moderation. Pretty much, these little tarts pack a nutritional punch. They're also delicious and, when the heck is eating a tart a bad idea?!
Ingredients;
(makes 6 tarts)
Base
8 pitted medjool dates
1/2 cup coconut flakes
1/2 cup raw almonds
Filling
2/3 cup raw cashew nuts (soaked overnight in water)
1/4 cup almond milk
1 freshly squeezed navel orange
3 tsp organic maple syrup (optional, but 10/10 would recommend for fellow sweet tooths!)
1 tsp vanilla bean paste (or 1 vanilla bean)
1. Take a muffin tin and, using strips of baking paper (parchment), form 3cm wide strips with tabs poking out either end. You will use these tabs (with the aid of a butter knife) to take the tarts out when they are finished.
2. To make the base, put the almonds into a high powered blender and blitz them until they are roughly chopped. Then add the coconut flakes and medjool dates, blitzing until roughly combined and a sticky mixture has formed.
3. Take the sticky base mixture and mould into the muffin tin holes so that the mixture forms a flat base and sides. A spoon may be useful to help press the mixture firmly into the tray to make sure the tart casings are solid and will hold. Then, place in the freezer whilst you make the filling.
4. In a clean blender, blitz the cashew nuts until they are roughly chopped. Add in the almond milk, freshly squeezed orange juice, maple syrup and vanilla paste. Blend very well (for approximately 10 minutes) to ensure that you will have a smooth and creamy filling.
5. Remove the muffin tin from the freezer and fill each casing with the vanilla and orange filling. Place back in the freezer for 2 hours. After 2 hours, use a butter knife and the baking paper tabs to gently remove each tart from its mould. Place in a sealed container in the freezer. These cheesecakes will keep in the freezer until you wish to serve them.
6. When serving, remove from the freezer for approximately 10 minutes to allow the tarts to soften. Then, top with some fresh fruit such as blueberries, strawberries and raspberries. Enjoy!
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