I've teamed up with Natures Charm to bring you all some festive recipes for the holidays this year and first up is this absolutely divine gingerbread tart! It's got a gingerbread spiced crust filled with a luscious layer of nutty caramel topped with a creamy tofu and cashew mousse layer. It might just be my new favourite dessert!
Ingredients:
Crust:
100g flour
50g almond flour
50g vegan buttery spread
1 tsp cinnamon
1 tsp ginger
0.5 tsp allspice
0.5 tsp cloves
0.25 tsp kosher salt
25g brown sugar
15g blackstrap molasses
Caramel layer
80g condensed coconut milk
30g almond butter
0.5 tsp cinnamon
20g coconut oil
a pinch of salt
Mousse layer
60g Nature's Charm coconut whipping cream (Refrigerate so it separates and scoop off the cream on top)
60g cashew nuts
150g silken tofu
1 tsp lemon juice
1 tsp vanilla
55g maple syrup
40g coconut oil
Toppings: Blackberries, rosemary, almonds.
How to make:
To make the crust, mix all ingredients together in a bowl. Dump the whole mix into a tart pan and press it out evenly with your hands. Poke a few small holes in the bottom with a fork and bake in a preheated oven at 180 degrees for 15 minutes. Take it out and leave to cool completely at room temperature. Once cooled, add all ingredients for the caramel into a saucepan and stir together over low heat. Bring to a slight simmer and cook for about 2 minutes. Pour into the tart crust, spread evenly and set in the fridge to cool. Boil your cashews (or soak them overnight) before draining and adding to a blender with the rest of the ingredients. Blend the ingredients until completely smooth before pouring on top of the cooled caramel layer. Tap the tart on the countertop a few times to knock out any air bubbles before refrigerating overnight. Top with some chopped almonds, fresh blackberries and rosemary and enjoy!
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