Hello!
In the summertime I love to make cakes with fruit! You have my recpies for VEGAN "CHEESECAKE" with BLUEBERRIES and STRAWBERRIES. Today in the main role there are cherries straight from my orchard!
I prepared a vegan, gluten free and no added sugar tart on a crunchy cinnamon base with a very cherry filling. The whole of taste is complemented by a natural sweet coconut cream.
Do you love it? 😊
Ingredients:
For the base:
- 200 g dates - soaked for a min. 30 minutes
- 2 cups of instant oat flakes (gluten free)
- 3 tablespoons of coconut oil
- 1 teaspoon of carob
- 1 teaspoon of cinnamon
- a pinch of Himalayan salt
For the cherry filling:
- 2 cups of stoned cherries
- 2 - 3 tablespoons of xylitol
- 2 tablespoons of potato flour
- 1/2 glass of cold water
For the coconut cream:
- a can (400 ml) of coconut milk (with an 80% fat content) 👉 kept in the fridge, min. 24 hours!
- 1 tablespoon of xylitol
- optional: 1 tablespoon of inulin
- a handful of almond flakes
Preparation:
1. Base:
Drain the dates and put into a large bowl. Add coconut oil, carob, cinnamon and salt and blend to a smooth cream. Gradually add the oat flakes and mix.
Put the dough on the bottom and sides of the round baking tin. With a fork make a few "holes" in the bottom. Put in the oven preheated to 180 ℃ and bake for 10 - 15 minutes.
2. Cherry filling
Cherries boil with xylitol.
In cold water mix the potato flour and pour into the cherries. Stir until the cherries boil again.
Fill the baked base with the cherry filling.
3. Coconut cream.
Take it out the can with coconut milk from the fridge. Open it and take out the solid part (we don't need coconut water, just fat).
Mix coconut milk with xylitol and inulin. Put on the cherries. Sprinkle with roasted almond flakes.
Put the tart in the fridge overnight.
Bless you!
Moni 😍