Vegan Maple Cream Tart

A unique option for the Thanksgiving Dessert table this year!

Raw No Bake Vegan Maple Cream Tart is refined sugar free, oil free and gluten free!

Maple Cream Tart is a unique change from the normal Thanksgiving fare

Especially on a holiday that is repetitive of the same things year after year.

Healthier gluten free date and walnut crust is the perfect base for this silky cashew cream tart

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Notes for Success:

For this recipe all you need is a high speed blender and a reminder to soak your cashews before you begin.

Nuts have high enzyme inhibitors meaning they can be hard to digest

And since the bulk of this dessert is cashews we don’t want anyone feeling sick or bloated after eating it.
Therefore by soaking the nuts with a small amount of salt it neutralizes the enzymes making digestion easier.
Not to mention we want them softer to produce a creamier final dessert

Maple extract is an essential ingredient in this recipe since it adds a strong maple flavor that maple syrup alone will not achieve.

Cacao butter is not essential although I do recommend buying it for this dessert!
It is not only a binder to help the maple cream set but it adds a really nice taste with a subtle white chocolate nuance
Just be sure you are buying food grade 
Otherwise substitute coconut oil but then this dessert will not be oil free

Vegan yogurt can also be replaced with vegan cream cheese or even tofu

I am using a non stick 9″ Tart Mold for this dessert

WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THIS!

Maple Cream Cake

A unique change from the normal Thanksgiving fare with a healthier gluten free date & walnut crust as the perfect base for this silky cashew cream tart

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Prep Time 1 hour hr

Total Time 1 hour hr

Servings 12

Ingredients

  

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For the crust:

• 1 cup Dates 1 cup
• 1 cup Lightly Toasted Walnuts 1 cup
• pinch Salt
• 1 teaspoon Vanilla Extract 1 teaspoon
• 1 Tbs Water 1 Tablespoon

For the Filling:

• 2 cup Cashews soaked & drained
• ½ cup Vegan Yogurt
• ¼ cup Cacao Butter ¼ cup
• ¼ cup Plant Milk
• 1 teaspoon Lactic Acid or Apple Cider Vinegar
• ½ cup Maple Syrup
• 1 teaspoon Vanilla Extract
• 2 teaspoons Maple Extract

For the Glaze:

• 2 Tbs Maple Syrup
• 2 teaspoon Molasses

Instructions

 

• First soak the cashews overnight or if you are pressed for time, do a quick soak by bringing them up to a boil then let them soak for 30 minutes, drain & rinse.
• Prepare the crust by combining all the crust ingredients together in a food processor until chunky & sticky. Press into the bottom of a non stick tart pan with a removable bottom then freeze while you prepare the filling
• Melt the cacao butter then combine all of the ingredients together in a high speed blender & blend smooth
• Pour into the prepared crust & freeze for at least 4 hours or overnight to set
• Unmold then drizzle with the optional maple syrup/molasses syrup
• Thaw for about 1 hour in the refrigerator before serving.

Video

Notes

For this recipe all you need is a high speed blender and a reminder to soak your cashews before you begin.

Maple extract is an essential ingredient in this recipe since it adds a strong maple flavor that maple syrup alone will not achieve.

Cacao butter is not essential although I do recommend buying it for this dessert!
It is not only a binder to help the maple cream set but it adds a really nice taste with a subtle white chocolate nuance Just be sure you are buying food grade .
Otherwise substitute coconut oil but then this dessert will not be oil free

Vegan yogurt can also be replaced with vegan cream cheese or even tofu

I am using a non stick 9" Tart Mold for this dessert

Storage The freezer seems to keep this Maple Cream Cake in best shape, but it can be stored for up to 4 days in the refrigerator. Can be served semi frozen or simply out of the refrigerator, your option. Will freeze wrapped well for up to 2 months

Tried this recipe?Let us know how it was!