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
Ingredients
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
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!