I initially saw a similar recipe to this on Instagram and decided I wanted to make it. The recipe came from Flowers in the Salad. When it was time for me to make it I realized I had hardly any of the essential ingredients to follow the recipe well so I just made up my own based on what I had at hand. The only thing that stayed true to the original was the plum jelly layer on top. If you have been following me for a while you will know that I’ve been avoiding using agar powder because of a few weird experiences many years ago when I first tried it, but I have been challenging myself to get used to agar because its a very versatile little ingredient that can come in very handy, especially for vegan desserts. After trialing about 3-4 recipes with agar, including this one, I can safely say that I have finally come around to it! I’ve realized its much more forgiving than I thought it was and so I can stress less about getting the measurements and heating time absolutely perfect as it will usually still work!
My most favourite part of this recipe is the plum jelly layer. It is very sticky and sweet and in my opinion, is very similar to a not so healthy sticky jelly on traditional cheesecakes. Its gotten me so excited that I cant wait to try different flavours. Beyond that, I love that the recipe has used tofu because tofu is a great source of calcium and tryptophan. I found out today that tryptophan is usually consumed in lower amounts than most other amino acids. We need tryptophan for healthy serotonin levels to combat depression and anxiety. I also love the use of sunflower seeds in the crust, they do have a bit of a strong flavor and you can definitely notice in the taste (I don’t mind that) sunflower seeds are a high source of cysteine, which is an amino acid that is great for the immune system and especially for lung health. It helps the body to expel excess mucus from the lungs. Plums are also high in antioxidants which are wonderful for the immune system. Basically I think I have created the perfect dessert for our current situation battling covid 19: sunflower seeds and plums for immunity and tofu for all the anxiety during this time! its a win! and its delicious haha
This recipe is vegan, gluten-free, dairy-free, refined sugar-free and delicious! enjoy!
Equipment you will need
| No-Bake Vegan Plum Vanilla Jelly Tart | Print |
- CRUST:
- 2 cups walnuts
- ½ cup sunflower seeds
- ½ cup rolled oats
- 2 TBSP maple syrup
- FILLING:
- 3 cups cashews (soaked for 3-4 hours)
- 1 300g packet organic silken tofu
- juice 2 lemons
- ⅓ cup maple syrup
- ¼ cup almond milk
- 2 tsp vanilla extract
- 1½ tsp agar powder
- PLUM JELLY:
- 8 plums (pitted)
- 1 cup water
- 3 TBSP maple syrup
- 2 tsp agar powder
- For the crust, break down the walnuts oats and sunflower seeds in a food processor until it forms a course crumb. Add maple syrup and process again until sticky. Press down evenly onto the base and sides of a tart tin and set aside.
- For the filling, add all ingredients into a high speed blender and blend until as smooth as possible. Transfer to a saucepan and heat over low heat for about 5-6 minutes to activate the agar powder. Make sure you keep stirring as the mixture heats. The mixture will be quite thick but the agar will help it hold its shape once it is sliced.
- Pour filling over the base and set aside in the fridge to set.
- For the plum jelly, blend all ingredients in a blender until smooth. Move mixture to saucepan and bring to a low simmer, keep whisking for another 1-2 minutes and remove from heat.
- Pour jelly mixture over the tart and smooth with spatula if needed.
- Set in the fridge for about 30 minutes - 1 hour.
- Decorate with silced plums and cherries or whatever toppings you like.
