Do you celebrate the International Women’s Day? I do, every year. First of all, I send a letter or message to my mum and ask her how she’s doing, what she’s doing etc. If I stay nearby, I give her a small gift, usually a flower.
And I know that my mum loves sweet treat (well, like all other women, hehe) so I wanted to create a special sweet treat for this amazing day of the celebration of all fantastic women in this world. Rose water and blueberry tartlets with white chocolate are the best dessert you can find!
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Not only these desserts are so yummy, they are also raw, vegan, ans gluten-free! Plus, they use rose water. If you haven’t used rose water for baking or cooking yet, it’s definitely worthy! You will feel like a princess!
As usually, I use raw cashews for raw vegan recipes. And for this recipe, you need A LOT OF raw cashews. If you want to save time, I recommend you to soak all the cashews overnight.
If you don’t have blueberries or don’t like them, don’t hesitate to use any other kinds of berries. Raspberries or blackberries would be the best option!
Similarly, if you don’t have any almonds for the crust, you can add pecans, pistachios or any other kinds of nuts you have at home.
Another amazing thing about these tartlets is homemade vegan white chocolate. Did you know you can make your own white chocolate? It’s easy if you mix cacao butter and cashew butter.
Then you add a little bit of vanilla extract and maple syrup (you can skip those if you don’t want your chocolate sweet), cashews, and coconut oil.
These tartlets will be a perfect sweet surprise for every woman you want to make happy. The success guaranteed!
Rose Water Blueberry Tartlets
Ingredients
For the crust:
- 1 cup dried dates pitted
- 1 1/2 cup raw cashews soaked in water ovenight or boiled for 20 minutes
- 2 tbsp maple syrup
- 1 cup shredded coconut
- 1/2 tsp sea salt
- 1/2 raw almonds
For the blueberry layer:
- 1 cup raw cashews soaked overnight or boiled for 20 minutes
- 1 cup frozen blueberries
- 1/4 cup maple syrup
- 1/2 can coconut milk
- 2 tsp rose water
For white chocolate layer:
- 1/2 cup cacao butter
- 1/4 cup cashew butter
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1 tbsp maple syrup
- 1 cup raw cashews soaked in water overnight or boiled for 20 minutes
To garnish:
- dark chocolate grated
- edible plants
Instructions
- Add all the ingredients to a food processor and process until the crust with small crumbs is formed. Scoop the dough into a muffin pan and press it gently with a form. Place the tartlets in a fridge and let it firmed up while making the blueberry layer.
- Clean the food processor. Place all the ingredients for the blueberry layer to your clean food processor. Process until very smooth. Scoop the dough on the top of the crust and leave i in a fridge.
- Place the the both butters in a heatproof bowl over a boiling water and while stirring constantly, melt it gently.
- Pace the cashews in a food processor and pulse a few times untill smooth. Add all the remaining ingredients and proces shortly. Pour the white chocolate over the top of the tartlets and leave it in a fridge or freezer for at least 2 hours.
- Decorate with edible plants ad grated dark chocolate. Enjoy!
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.