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Raw Vegan Dragon Fruit Tartlets

Vegan Dragon Fruit Tartlets

These cute and gorgeous pink and white tartlets are a great and delicious way how to use dragon fruit for a dessert! These cheesecake dragon fruit tartlets are vegan and they don't require a lot of ingredients!
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Course: Dessert
Cuisine: European, Mediterranean
Keyword: cashews, dragon fruit, raw dessert, raw vegan, tartlets
Prep Time: 15 minutes
Resting time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 tartlets

Equipment

  • Muffin Tin
  • Food Processor

Ingredients

For Base Layer:

  • 10 Medjool dates
  • 1 cup nuts hazelnuts, peanuts, cashews, mix nuts...
  • 1 cup desiccated coconut
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla essence
  • 1/2 tsp sea salt
  • water if needed

For White Layer:

  • 2 dragon fruits
  • 1 cup cashews soaked in water for 4 hours
  • 2 tbsp maple or rice malt syrup
  • 1 cup full fat coconut milk
  • 1 tsp vanilla essence
  • 1 tbsp lemon or lime juice
  • 2 tsp agar-agar powder

For Pink Layer:

  • 1 tbsp juice from the thawed raspberries can be substituted with 1 tsp pink food colouring, see notes
  • 1 tsp agar-agar powder

Instructions

  • Add all the ingredients for the base into a food processor and process until the dough holds together and doesn't crumble. Add a little bit of water if the dough doesn't hold together.
  • Press the dough into the muffin tin. It should be enough dough for 12 tartlets. Set aside.
  • Add all the ingredients except agar-agar powder for the white layer into a food processor and process until smooth.
  • Transfer 2/3 of the mixture into a shallow saucepan and stir into agar-agar powder until it completely dissolves. Bring it to a quick boil (about 2 minutes) over medium heat and stir constantly. Take it off the heat and let it cool down. You should see that the mixture starts thickening.
  • After the mixture cool down, pour it over the base layer in the muffin tin.
  • Add your raspberry juice or a pink food colouring to the rest of the dragon fruit mixture and stir it. Transfer it to a saucepan and stir into agar-agar powder until it dissolves completely. Bring to a quick boil (about 2 minutes) over medium heat and stir constantly. Take it off the heat and let it cool down. The mixture should start thickening.
  • After the mixture cools down, pour it over the white layer in the muffin tin.
  • Place the muffin tin with dragon fruit tartlets in a fridge for 1 hour.
  • Decorate the tartlets with desiccated coconut and cut dragon fruit. Enjoy!

Notes

Pink pitaya powder can be used as a pink food colouring.