Nutty Vitamin Cups - Aka Vegan Lemon Cheese Tartelets

My dad used to make these for us - perfect little school snack. Creamy and nutty and full of good stuff. Also perfect little treat with a cup of tea or hot bev of your choice - or a quick protein snack on the go, as I use them now.

All you need is a blender and a freezer/fridge. And in case you are vegan, and not allergic to nuts (!) you will be falling in love...I hope! ;O)

Step 1: All You'll Need...

Ingredients:

FILLING:

* Cashew nuts (250g) soaked over night!

* 2-3 whole lemons (use the juice and the rind)

* Coconutoil 3tbsp

* dash of Agave sirup (sweeten to taste)

BASE:

* Pekan and Brazil nuts (50g each) -can use almonds or Walnuts and mix and match!

* Dates and dried Cranberries (half a handful each)

* Coconutoil 3tbsp

* 2pinches of Curcuma

* 2 teaspoons coconut flakes

A little Coconut sugar and lemon grind for decoration

A cupcake tray or cupcake papercups

Step 2: Mix It Baby!

Mix all your ingredients for the base in your blender, till you get a sticky dough. Add your coconut oil either during the blending or just afterwards, as I did and mix.

Then take your cupcake pan and squeeze in the base as well as covering the sides.

I use baking paper - which you do not have to - but it makes it easier to take the tartelets out at the end. Once you have prepared the base, chuck the tray in the freezer for about 10mins - or as long as it takes you to prepare the filling!

Step 3: More Blending...

As the base sets int he freezer will give the filling a good swirl. Sorry I did not take more pictures, but got carried away blending...

Basically, throw all the ingredients (cashews, lemon juice, lemongrind (as much as you like, more for a more tangy taste)) in the blender and lets rock! Blend till you get a nice smoothe paste.

Then you take out your tray and fill the cups with this delicous dough. Sprinkle some Coconut sugar on top as well as lemon grind.

DONE! Put in the freezer for about an hour to set, then in the fridge to keep - they'll last a week in the fridge, I suppose - they never last that long in our house hold.