Miso you say? In dessert form? YES! Miso is fermented soy that contains beneficial bacteria for your gut. It is a paste that provides a certain umami flavour. Umami in desserts works well in the right amount. You have to be careful not to add too much though or not to use a miso paste that is too dark. It can get ugly quickly! Use a light, organic miso paste and start with a small amount, adding more as you need it.
This white chocolate miso tart makes miso happy. See what I did there? These are everything. Sweet, decadent, incredibly satisfying and super easy to make. With only 9 ingredients they require no baking and are gluten free, refined sugar free and vegan!
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PrintMiso White Chocolate Tarts (vegan/raw/no bake)
This quick and easy no bake dessert is delicious and sophisticated. Perfect to bring to a dinner party! It includes miso which gives it a hint of umami flavour. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Raw/Vegan
Ingredients
Crust
- 1/2 cup black sesame seeds, ground finely
- 6 juicy medjool dates, pitted
- 1/2 cup almond flour
- 1/2 tsp vanilla extract
- pinch of sea salt
Miso White Chocolate Filling
- 1.5 cups cashews, soaked for 4 hours
- 1/2 cup maple syrup
- 1/2 cup water
- 3 tsp lemon juice
- 1–2 tbsp light miso
- 90 g cacao butter
Instructions
To make the crust use a coffee grinder to grind the black sesame seeds finely. Add the ground sesame seeds, almond flour, pitted dates, vanilla and sea salt to a food processor. Process until it turns to a sticky dough. Press dough firmly and evenly into a 12 cup muffin tin.
To make the filling, rinse the soaked cashew and add them to a high speed blender with the maple syrup, lemon juice, water and 1 tbsp of miso paste. Blend on high until creamy. In a double broiler melt the cacao butter. Slowly pour the melted cacao butter into the blender while it is running on low. Taste and add 1/2 tbsp-1 tbsp more miso paste if you desire a stronger miso flavour.
Pour the white chocolate miso filling evenly over the 12 muffin cups. Bang the muffin tin on the counter a couple of times to make sure they are even and to get rid of any bubbles. Put the tray in the fridge to set for 4-6 hours.
Sprinkle with black sesame seeds before serving.
Notes
*I recommend the lightest miso paste as darker pastes are a little too strong here.
**this recipe was inspired by Alison’s Pumpkin Miso Pie at Wu Haus
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