Creamy lemon mousse, bedded on a nut-free base will make your taste buds dance

As always, these no-bake lemon poppy-seed tartlets are vegan, gluten-free and without refined sugar, as well as nut-free.

Please note: I have used an icing bag to pipe the filling onto the tartlet bases. This technique will take some more time top prepare, since the filling will have to set in the fridge first. Alternatively you can use an extra large muffin form or spread it over 12 instead of 6.

For 6 tartlets you’ll need:

For the crust:
3/4 cup (120g) pumpkin seeds, soak them in filtered water for at least 8 hours, then rinse and drain
1 cup dates, pitted and diced

For the filling:
zest & juice of 2 spray-free lemons
1 can (400ml) coconut milk
3/4 cup (105g) dates, pitted
3/4 cup (105g) sunflower seeds, soak them in filtered water for at least 8 hours, then rinse and drain
55g cacao butter
1 1/2 teaspoon poppy seeds
1/3 teaspoon turmeric

Preparation:

1. Pulse the pumpkin seeds and dates to fine crumbles and transfer to a medium sized bowl. Mix well.

2. Line muffin tray with baking paper strips. Scoop in even portions of crust dough and press firm. Place in freezer while preparing the filling.

3. For the filling, blend all ingredients but the poppy-seeds until smooth. Add the poppy-seeds after blending. If you wish to pipe the filling into the muffin form, transfer it to a small bowl and let firm up in fridge (about 3 hours). (Otherwise, transfer straight to muffin tin, please see note above.)

4. Once the filling has firmed up, fill it into icing bag and pipe into muffin form.

5. Place in fridge until serving (can also be stored in freezer).

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And here it is: a vegan, gluten-free and yeast-free version that does not lack any flavour or yummyness  No refined sugar was used, it is sweetened by dates

Please note: The original recipe (like so many of my older recipes) contained coconut oil. You actually don’t need that much oil (it you need any at all). I have removed it and replaced it with nut butter.

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Poppyseed Cake (Vegan, Gluten-free, Yeast Free, No refined Sugar, No added Oil)

And here it is: a vegan, gluten-free and yeast-free version of a poppyseed cake that does not lack any flavour or yummyness  No refined sugar was used, it is sweetened by dates

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, No added Oil, No Refined Sugar, Poppyseed, yeast-free

Servings 1 Cake (Springform 23 cm)

Ingredients

For a 21cm spring form you'll need:

For the crust:

• 95 g rice flour
• 45 g buckwheat flour
• 1 tablespoon fiber husk
• 1/2 teaspoon baking powder
• 1 pinch salt optional
• 35 g dates, pitted
• 1/3 cup water
• 1 teaspoon tahini or nut/seed butter, or coconut oil
• 2-3 tablespoon additional water if needed

For the filling:

• 265 g poppy seeds
• 140 g dates, pitted
• 500 ml unsweetened almond milk (best home-made, see here)
• 1 tablespoon fiber husk
• 30 g corn starch
• 2-3 tablespoon additional water if needed

For the crumbles:

• 70 g rice flour
• 1 teaspoon fiber husk
• 35 g dates, pitted
• 1/3 cup water
• 1 teaspoon or nut/seed butter, or coconut oil

Instructions

• Best to start with the poppy seeds. This way they are cooled down when the dough is ready. Grind the poppy seeds and place aside.
• In a pot, bring half the almond milk (1 cup) gently to the boil. In the meantime, blend the rest of almond milk (1 cup) with the dates until smooth. At the end, add the cornstarch and blend once more.
• When the almond milk is boiling, take the pot off the stove and pour in the poppy seeds and date cream. Stir well let thicken up shortly. Then place aside and let cool down properly.
• Preheat the oven to 190°C (top-/bottom heat). For the crust, mix the dry ingredients (buckwheat flour, brown rice flour, fiber husk, baking powder, salt) in a medium sized bowl. I also sift it through a fine colander.
• Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine.
• The dough should be dry enough and moist enough to be formed into a ball. Add additional water if needed.
• In the meantime, prepare the crumbles by mixing the dry ingredients in a bowl. Blend the dates with the water until smooth and add with the tahini to the flour mixture. Stir well to combine until crumbles form.
• Line the bottom of the spring form with some parchment paper. Put the dough into the spring form and spread and press it evenly to the borders. If the dough is too sticky, dip your fingers in flour.
• Then pour the poppy seed mixture on top and spread evenly and sprinkle crumbles on top.
• Place in the oven and bake at 190°C for approx. 20 minutes. Cover the cake with a loosely placed sheet of aluminum foil. This way the crumbles won’t burn. Let cool down a little before taking out of the spring form and let then cool down properly on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.