Vegan Strawberry Cheesecake Tarts for 2. Glutenfree Recipe
Easy Strawberry Cheesecake Tarts for 2 with gluten-free Coconut oat crust. Vegan Gluten-free Recipe.
Servings: 2
Ingredients
Crust
- 1/2 cup oat flour
- 1/2 cup coconut flakes
- 1 Tbsp ground raw sugar
- a pinch of salt
- 1.5 to 2 Tbsp maple syrup
- 1 tsp oil
- a few drops of vanilla extract
- a pinch of cinnamon or other spices optional
Filling
- 1/3 cup firm tofu
- 1/4 cup cashews soaked for an hour or more
- 1 tsp cornstarch
- 1 Tbsp raw sugar
- 5 juicy strawberries
- 1 tsp oil optional
- 1/2 tsp vinegar I use apple cider vinegar
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Crust: Mix everything under crust in a bowl. Add enough maple so the dough can stay together. Press in the tart pans.
- Filling: Blend everything under filling. Taste and try to not eat it all. Adjust the salt, sweet and tang (lemon juice) if needed.
- Fill the crust wit the filling. Tap to eliminate air pockets. Place the tart pans on a baking sheet and bake at pre-heated 350 degrees F for 30 minutes, then reduce temperature to 325 degrees F / 160ºc and bake for another 15 minutes or until the center is not liquid.
- Chill for atleast an hour. Drizzle melted chocolate and serve with fresh chopped strawberries
Notes
nutritional values based on one serving
Nutrition
Calories: 520kcal | Carbohydrates: 56g | Protein: 11g | Fat: 29g | Saturated Fat: 14g | Sodium: 468mg | Potassium: 492mg | Fiber: 6g | Sugar: 25g | Vitamin C: 18.6mg | Calcium: 58mg | Iron: 3.5mg