GINGERBREAD TARTS WITH VANILLA CREAM

Jacqueline Alwill

Brown Paper Nutrition

WORDS AND RECIPE : Evie Morton (www.evieandginger.com)

These little gingerbread tarts with vanilla cream are the perfect it’s-almost-Christmas treat for you or for friends in need of spoiling as the festive season approaches. Dairy-free, gluten-free, refined sugar-free, they are packed with nuts, dates and warming spices. The tofu creamy filling is a scrumptious dairy-free alternative. If you wanted to make these a delicious vegan dinner party dessert pile them high with fresh blueberries, sprinkle with nutmeg and serve with whipped coconut cream or coconut ice cream on the side. Enjoy!

GINGERBREAD TARTS WITH VANILLA RASPBERRY CREAM

GF : DF : SF : VEGAN

Makes 8 little tarts

 

Crust:

10 medjool dates (pitted)

1.5 cups almonds

1.5 tsp ginger

1.5 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp sea salt

 

Filling:

300g organic firm silken tofu

1/2 tsp vanilla extract

1/4 cup maple syrup

 

Raspberries to serve

Coconut cream to serve (optional)

 

Method:

Line 8 little tart tins with baking paper and spray lightly with coconut oil to prevent sticking. Easiest way: Cut little round shapes of baking paper to cover entire tart tin (you will be pressing base mix into it, it doesn’t have to be precise, just covering tin so you can easily press out when set).

To make the crust: In a blender mix the almonds and spices until crumbly and add the dates one at a time until you get a sticky consistency. Push the crust into tins making sure you press well into the sides and make an even rim. Place in the freezer to firm up while you make the filling.

To make filling: In a blender add the tofu and vanilla extract and blend until smooth. Add the maple syrup. Add 1 tablespoon extra maple syrup if you have a sweet tooth! Pour vanilla cream into tart crusts and pop in the fridge to set (at least 4 hours or overnight). To serve, plop on some fresh raspberries and coconut cream – if using. Enjoy!