These easy and delicious no bake maple tartlets have a rich and creamy, vegan and dairy-free no bake filling, on a raw cocoa base and topped with melted chocolate. A simple recipe that is naturally sweetened with our organic maple syrup Happy Maple Goût Délicat. Sprinkle the top with the topping of your choice (coffee beans, chopped nuts, or flaky sea salt). These maple tarts will make a great success for every dessert.
Ingredients for the base
140g rolled oats blended into a flour in the food processor
60g cocoa powder
6 tbsp coconut oil, melted
4 tbsp organic Happy Maple syrup, Goût Délicat
Pinch of salt
Ingredients for the cheesecake
250g raw cashews, soaked for 4 hours
150ml almond milk
4 tbsp coconut oil, melted
4 tbsp organic Happy Maple syrup, Goût Délicat
2 tbsp coffee
pinch of salt
Method
In a bowl mix together all the base ingredients, then press into silicon cupcake/muffin moulds. Freeze for 15 minutes while you make the cheesecake layer.
Drain and rinse the cashews, then transfer into a food processor along with the rest of the cheesecake ingredients. Blend on high until smooth, then divide between the muffin moulds and freeze again for 4 hours or overnight.
Top with melted chocolate and decorate with coffee beans, salt or chopped nuts.
This recipe has been prepared by Fedi Gioia with Happy Maple, organic maple syrup Goût Délicat. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost!