Raw Vanilla Rooibos Tartlets

By Chef: Clemence Moulaert
Posted: December 18, 2014


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Rooibos tea and vanilla bean: one of nature’s most heavenly combinations. If you’ve had the pleasure of experiencing a rooibos tea latte sweetened with vanilla almond milk (and if you haven’t…get on it!), you will be familiar already with how wonderful this combination is. Experience it in the form of a simple-to-prepare raw tartlet with this delectable treat by Clemence Moulaert, The Vegan Cookie Fairy.


For the crust
  • 50g dates, soaked for 2 hrs
  • 200g brazil nuts raw brazil nuts, roughly chopped and soaked for 2 hrs
For the cream filling
  • 200g raw cashew, 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)


For the crust
  1. Pulse all ingredients in a food processor or high-speed blender until a dough forms.
  2. 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
  1. Blend all ingredients till smooth. Pour into the moulds.
  1. Refrigerate to allow to set, preferably for a minimum of 1 hour.
  2. Dust with cacao and cinnamon if desired, and eat up!