Raw Vanilla Rooibos Tartlets

You may not know this *dripping sarcasm* but I make a lot of cakes and all manner of desserts, so much so that I have pudding nearly every evening and still cannot manage to finish all the delightful delicacies I concoct. So, I always tell my friends that I shall bring them something, and do… sometimes. Transport is a pain when you travel by bicycle and tend to have at least one bag to carry as well. So the cakes, puddings and miscellaneous desserts tend to get left behind, and all too often end up in the bin.
My friend Fanny often (and rightly) complains that I never bring those treats I promise. Last week I had these raw tartlets, all ready in a pretty box, carefully placed at the bottom of my bicycle basket, under my many other bags, and I set off to campus bright and early on a Tuesday morning for the radio show Fanny I present at 9am. (Hint: listen to it.) But as I presented my box – shock, gasp, horror! – it was apparent they had not survived the journey: the tartlets were a bit softer than I had estimated and had been shook about so that they had virtually melted into one gloopeymess. It tasted good, but by Jove it looked like a massacre in a pastry shop.

And so Fanny was once more disappointed.
Fanny, this is what your pudding was meant to look like. Better luck next time! (Hopefully.)

Raw Vanilla Rooibos Tartlets

  • Servings: makes 4 servings
  • Time: about 20-30 mins total
  • Print

For the crust:

50g dates, soaked for 2 hrs
200g brazil nuts, roughly chopped and soaked for 2 hrs

Pulse all ingredients in a food processor or high-speed blender until a dough forms. Press into 3 greased tartlet moulds. They will be rather soft, so bake or dehydrate for a short while if desired.

For the cream filling:

200g cashews, soaked for 2 hrs
50g dates, soaked for 2 hrs
1 tsp vanilla paste (or use fresh seeds from vanilla pods to be completely raw)
180ml (3/4 cup) strong, strong rooibos tea (I used 3 teabags and soaked them in 180ml (3/4 cup) hot water until the water was utterly dark)

Blend all ingredients till smooth. Pour into the moulds.

Refrigerate to allow to set, preferably for a minimum of 1 hour.

Dust with cacao and cinnamon if desired, and eat up!

Love and cookies,

10 thoughts on “Raw Vanilla Rooibos Tartlets

  1. How could you throw these beauties away?! I’m horrified! I can definitely relate to being a little overwhelmed with food though. Such is life when you write a food blog and are only cooking for one! Fun that you infused the filling for these with tea!


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  4. Hello Clem!
    Your raw Vanilla Rooibos Tartlets looks so yummy. Dates and nuts are always great together. Brazil nuts are very healthy and high in selenium.


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