*This post was created in collaboration with Great Lakes Gelatin. The recipe, images, and opinions are all my own.
In this season of cakes and cookies I thought it would be nice to create a lighter dessert that doesn’t require the oven 🙂 (of course, you can still use it for a few minutes to toast the hazelnuts if you’d like). This cool and creamy raw tart is reminiscent of the peppermint ice cream I used to eat for dessert, as a kid, minus all the sugar (and the dairy). It also has a much more grown up flavor thanks to the dark chocolate hazelnut crust (but still yummy enough for a kid to enjoy). As a raw tart is no bake, it actually gets set in the freezer, and is a piece of cake to put together – no water bath required! Once the tarts are set, you can transfer them to the refrigerator or left at room temp (right before serving) for a texture that’s almost as smooth as a regular cheesecake.
I used Great Lakes Collagen Hydrolysate both to amplify the velvety texture, and to add a boost of protein and amino acids. I’m a long time collagen fan – I find that it makes a significant difference in the quality of my hair and nails (especially as I’ve been growing my hair out), and when I am consistent in taking it, it helps with digestion (soothing my stomach especially after a holiday of too many indulgences). Great Lakes Collagen dissolves easily into both hot and cold dishes/beverages, and is unflavored so it’s perfect for any recipe. I like to add it to my daily cup of coffee (or smoothie in the warmer months), and even created an ube ice cream recipe with it.
If you’d like to try Great Lakes Collagen or Gelatin you can use my code luxeandthelady20OFF for 20% off of your purchase through January 31, 2020 (US citizens only, excludes 12 packs). Please let me know if you try this recipe or the collagen! I always like to see your spin on my creations.
1/2 cup hazelnuts, toasted
1 cup almond flour
1/4 tsp sea salt
4 medjool dates
2 tablespoons unrefined coconut oil, melted
2 tablespoons cacao powder
7 ounces coconut milk
1 1/2 cups raw cashews, soaked
3 scoops Great Lakes Gelatin Collagen
1/8 teaspoon sea salt
1-2 tablespoons maple syrup (or 7-10 drops stevia for low glycemic)* sweeten to taste
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted
2 candy canes crushed, plus more for garnish
1 cup cashew buttercream
1/4 cup dark chocolate chips
Marzipan candy dough
Beet juice (for coloring)
Red and green fondant* (optional, for hats)
The tarts will keep for a few days wrapped and stored in the refrigerator, and up to a week in the freezer.
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