Raw Vanilla Rooibos Tartlets

A light and delicate flavour paired with the creamy filling of this tart makes it the perfect spring dessert. Oh and did I mention it’s raw? Minimal effort + maximum pleasure = ultimate dessert.

For the crust:
50g dates, soaked for 2 hrs
200g Brazil nuts, roughly chopped and soaked for 2 hrs

For the cream filling:
200g cashews, soaked for 2 hrs
50g dates, soaked for 2 hrs
1 tsp vanilla paste (or use fresh seeds from vanilla pods to be completely raw)
180ml (3/4 cup) strong, strong rooibos tea (I used 3 teabags and soaked them in 180ml (3/4 cup) hot water until the water was utterly dark)

View the full recipe at The Vegan Cookie Fairy →