10 pieces, 8 cm diam.
This recipe is almost classical because vegan desserts are usually based on dates and cashew cream. The way I prepared it seems interesting and I want to share it with you (with my little details). The dose for the cream is big, and if you knead too thick foundations, it may remain unused. If the foundations are too thin, they can crack. Keep in mind this detail. Even if the cream is in excess, it will be quickly eaten – guaranteed!
Products you need for the foundation:
32 large pitted dates
200 g of almond flour
4 teaspoons of water; I use the water from the soaked dates (you could use tablespoons if the dates are very large and the dough becomes too thick)
150 g melted coconut oil (melted in a heatproof bowl over a pan of simmering water), no aroma
Products you need for the cream:
400 g of raw cashew
7 tbsp. of agave sugar
vanilla to taste
165 g melted coconut oil (melted in a heatproof bowl over a pan of simmering water), no aroma
walnuts to taste, for sprinkling (required to achieve the desired flavor)
Preparation of the cream:
Soak the cashew for 4 hours in lukewarm water, then drain it and put it in a blender.
Add agave sugar, vanilla and coconut oil (165 g)
Blend to become a smooth mixture.
Leave it in the refrigerator in a closed container. Later, with this cream I will decorate the foundations by using the simplest pastry icing bag with a star nozzle.
Preparation of the foundations:
Soak the dates in hot water for a few minutes until they soften. I squeeze them and put them in a blender.
Add almond flour, melted coconut oil (150 g) and water from the dates.
Blend to a homogeneous mixture (as far as possible).
The dough thus obtained for the foundation, I wrap in a nylon foil and leave in the fridge to chill.
Once it has been well cooled, I roll it out between 2 layers of nylon foil (0.5 cm thick crust). It is important that it does not stick.
Cut out circles on which I spray the cream.
Sprinkle with crushed walnuts (very suitable in this case, do not underestimate them). You can roll into walnuts and the circles themselves.
The ready pasty should be eaten well-cooled (since coconut oil softens very quickly).
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