Berry Cheese Cake Tarts

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Berry Cheese Cake Tarts

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Prep Time 45 minutes
Cook Time 6 minutes
Total Time 51 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 cup hazelnuts (raw, organic, buy whole nuts for the best quality of nut)
  • 1 Tbsp mandarin peel (fresh, fine diced,organic)
  • 2 Tbsp quinoa (organic)
  • 1/4 cup water
  • 1 tsp cinnamon stick (fresh, micro-planed)
  • 1/2 tsp nutmeg (fresh, micro-planed)
  • 1 Tbsp chia seeds (whole, organic)
  • 4 Tbsp water
  • 1 cup cashew cheese (room temperature, raw; see below for the recipe)
  • 1 cup blueberries (whole, fresh, organic)
  • 1 cup blackberries (whole, fresh, organic)
  • 1 Tbsp agave syrup (raw, organic, or raw honey if you eat honey))
  • 24 cupcake pan (just for ease of filling baking cups)
  • 20 baking cups (small size for a peanut butter cup/1.25″ diameter paper cups)
  • 2 cups cashew (raw, organic, buy whole cashews to ensure the best quality of nut thus best quality of cheese)
  • 1/4 cup apple cider vinegar (raw, organic)
  • 1/3 cup water
  • 3 layers cheese cloth about 8 inches long
  • 1 lemon (small, ripe, reserve juice then save peel for another recipe)
  • rubber band large
  • twist tie
  • chop sticks
  • container (deep, to hang the cheese ball)

Method
 

  1. In a large mixing bowl, soak your hazelnuts and mandarin peel in plenty of clean cool water for 14 hours.
  2. In a separate small bowl mix your quinoa and 1/4 cup water, soak 14 hours.
  3. Drain the hazelnut/peel well. Drain your quinoa well.
  4. In your food processor fine pulse your hazelnuts and peel to a fine meal.
  5. Add your quinoa, cinnamon, nutmeg and quick pulse to blend well, transfer to a mixing bowl and stir well.
  6. In your spice grinder (I use an old coffee grinder), grind your chia seeds to a fine powder.
  7. In a small bowl mix the chia powder with the 4 TBSP of water–1 TBSP at a time. Be sure to mix the chia powder well in the water to form a gel, continue until all 4 TBSP of water are used.
  8. Mix this jelly in with your hazelnut spice mix and stir until it makes a “raw pie crust” like texture and sticks together when pressed together–this is your crust mixture.
  9. Line your mini cupcake pan with the baking cups. Spoon in about 2 tsp of the crust mixture in each and gently press evenly to the top of the baking cups (will be about 1/4 inch thick), just like you do with a pie tin etc.
  10. Remove crust lined baking cups gently and put them in your dehydrator for about 5 hours or until evenly crisp–these are now your crusted cups.
  11. In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup-this is now your fruit sauce.
  12. Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling then spoon in the filling to over-fill the crusted cups and garnish with remaining fresh fruit.
  13. Place on a plate and cover well, refrigerate 3 hours before enjoying. BON APPETITE!
  14. In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours then drain the cashews and rinse well.
  15. In a blender blend on high the cashews, vinegar and lemon juice. Add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste.
  16. Open up and then layer your cheese cloth together on top of each other.
  17. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
  18. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.
  19. Suspend it using the chop sticks as its support across the opening of your container.
  20. Hang for 24 hours, drain the container if needed then gently unwrap your cheese and place in a seal-able container in the refrigerator up to 1 week.

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