#healthdesserts Archives » Kay's Clean Eats

Blood Orange Tart

This blood orange tart is a springtime favorite.  Made with fresh blood orange juice and a chocolate gram crust this is such a delicious dessert. 

Blood oranges are truly some of the most beautiful citruses around! The inside is always a surprise some or light pink some or deep purple, you never knew what you will end up with. No-bake desserts like this blood orange tart are perfect for spring and summertime. This recipe uses minimal ingredients and is the perfect balance of sweet with a little tart. 

I absolutely love tarts, the last one I made disappeared so fast so this time I disguised it in the fridge, haha! We love a slice of tart and Netflix at night, quarantine and pregnancy cravings have turned me into quite the adventurous cook! This blood orange tart sits on a chocolate crust that is out of this world! Chocolate + Orange = Delicious.

This creamy blood orange tart uses butter in the crust. To make this dessert fully vegan just sub vegan butter in the crust and you have yourself a dreamy vegan tart!

Love amazing desserts also try:

Yield: 8

Blood Orange Tart

Blood Orange Tart

This blood orange tart is a springtime favorite.  Made with fresh blood orange juice and a chocolate gram crust this is such a delicious dessert. 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

Crust

  • 12 honey gram cracker sheets (1 1/2 cups gram cracker crumbs)
  • 3 tbsp cane sugar
  • 3 tbsp cocoa powder
  • 6 tbsp melted butter

Blood Orange Curd Filling

  • 2/3 cup blood orange juice, freshly squeezed
  • 2 tbsp lemon juice
  • 4 tbsp corn starch, can sub agar agar powder
  • 1 blood orange, zest of
  • 3 tbsp coconut oil
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 13.5 ounces can coconut milk (full fat, not lite)

Instructions

      1. Preheat oven to 350 degrees f.
      2. To a food processor, add gram crackers and pulse till crumbs form. Add in butter, cocoa powder, and sugar pulse till combined and the mixture is damp to touch. Push mixture evenly into a 9-inch tart pan.
      3. Bake crust for 8-10 minutes, or until crust is set. Remove from oven at let cool completely.
      4. To a medium pot, add blood orange juice, lemon juice, and corn starch. Whisk until corn starch is dissolved.
      5. Turn on heat to medium-low and add in agave, coconut oil, and vanilla extract. Whisk till the mixture becomes thick like curd. Slowly and in coconut milk and orange zest, continue to whisk constantly till ingredients are combined and thick like curd. Turn off the heat letting the filling rest for 5 minutes.
      6. Pour blood orange curd filling into your tart shell, place in the refrigerator to set for 2-3 hours. For a firmer texture let sit overnight.
        Serve with fresh fruit, enjoy!

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert.  

Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!

How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes 

Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them. 

How To Flash Soak Cashews

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. Soak cashews for 15-20 minutes. Drain, and your good to go!

Okay so now that we have established how important it is to soak your nuts lets move on, haha!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • pinch of pink salt

Cheesecake

  • 1 cup cashews, soaked overnight (for best results), drained and rinsed
  • 1/4 cup agave
  • 1 cup canned coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
    To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer.