Being vegan can be very sweet indeed, according to mother-and-daughter duo Mary and Tracye McQuirter. To celebrate their 30th vegan anniversary, they published Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life (Da Capo Lifelong Books, 2018), filled with tried-and-tested food tips and age-defying recipes—including these no-bake raspberry cheesecake tartlets. The tasty treats’ smooth texture is thanks to raw cashews, which “have a subtler flavor than roasted cashews when used in desserts, creams and sauces,” notes Tracye. Soaking the nuts before blending provides that creamy cheesecake consistency, she adds. The crust calls for almond meal, but you can use a cup of walnuts or pecans instead by tossing them in the food processor. And if maple syrup isn’t preferred, Tracye suggests substituting about six to eight fresh, pitted Medjool dates.
Crust: In a food processor, combine ingredients and process until the mixture is evenly ground, sticky and will hold together (about 1 minute). Divide evenly into a pre-oiled muffin pan, pressing down each base with a glass (if the mix sticks to the glass, use parchment paper to cover glass bottom and sides).
Filling: In a blender, combine ingredients and blend until very smooth. If the mixture is too thick, add an extra 1 tsp. of water at a time to thin. Spoon mixture on top of crust, cover tightly with plastic wrap and freeze for 3 hours. Let thaw slightly, about 10 to 15 minutes, in the refrigerator before serving. Leftover tartlets can be frozen in heavy-duty freezer bags and stored for up to 2 weeks.
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