Date Nut Bread a la The Ranch House

Dec30

I have wanted to bake the Date-Nut Bread from the Ranch House Restaurant in Ojai, CA ever since I first tasted it. At the time I didn’t even like dates, but this quick bread was pretty decadent. Sweet, moist, and great slathered in butter. The cookbook from that restaurant has been collecting dust on my shelf for many years, so it was finally time to conquer it.

The original recipe is neither vegan nor high-altitude and has a few quirky directions. It took me several tries to come up with a bread that not only tasted (and smelled) fantastic but also had the right texture. I did a few basic veganisms – oil for butter and tofu for egg. I added in some whole wheat flour to make it more healthy, while adapting for altitude by using regular baking powder instead of double-acting.

There is one step I didn’t change. It says to line the bread pan with brown paper. Just do it. I was using a non-stick pan so I thought I only needed a light oiling of the pan – it was a bad idea. The bread cooked perfectly except around the outside where it remained gooey and refused to release from the pan. I got smart on the third attempt and used lightly greased parchment paper. Some directions were written to be followed exactly.

Until next time, happy baking!

Print Recipe

Date Nut Bread

I have wanted to bake the Date-Nut Bread from the Ranch House Restaurant in Ojai, CA ever since I first tasted it. At the time I didn't even like dates, but this quick bread was pretty decadent. Sweet, moist, and great slathered in butter.

Course: Breakfast

Cuisine: Vegan

Keyword: Baking, Dates, High Altitude, Nuts, Quick Bread, Recipe

Servings: 8

Author: The Decadent Vegan Baker

Equipment

Mini Loaf Pan
Stand Mixer

Ingredients

5 ounces chopped pitted dates
3/4 cup boiling water
1 cup all purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup blended silken tofu
1 1/4 cups organic sugar
2 1/2 tablespoons vegetable oil
1/4 cup almond milk
1 teaspoon vanilla extract
1 cup chopped walnuts

Instructions

Heat oven to 350F. Prepare a mini loaf pan by cutting parchment paper to fit three of the four sections. Lightly brush the pieces of paper with shortening and insert the paper into each of the three sections. The fourth section will not be used.
Put dates in a bowl and pour boiling water over them. Let sit for 10 minutes. Meanwhile, sift together the flours, baking soda, baking powder and salt. Combine the tofu and sugar in the bowl of a stand mixer. Add the dates with their water, oil, milk and vanilla and beat again. Blend in the flour mixture in two batches. Add in the walnuts and mix well.
Divide the batter between the three prepared sections of the loaf pan. Bake for 33-35 minutes, or until the tops rise up and crack a little. Remove loaves from pan and place on a rack to cool.

Notes

Adapted from Vegetarian Gourmet Cookery by Alan Hooker

Cranberry Cream Cheese Puff Pastry Bites

Dec30

cranberry cream cheese puff pastry bites

On New Year’s Eve, I love to spend the day snacking on appetizers and small bites. Many are savory but, of course, I need to satisfy my sweet tooth, too.

Puff pastry is the perfect vehicle for bite-sized morsels, sweet or savory. For my holiday celebration, I fill the pastry with a combination of sweetened cream cheese and barely-sweetened homemade jam. The tart and sweet flavors play well against each other. They are also pretty tasty when followed with a sip of champagne or bubbly mocktail.

Until next time, Happy New Year and happy baking!

Print Recipe

Cranberry Cream Cheese Puff Pastry Bites

On New Year’s Eve, I love to spend the day snacking on appetizers and small bites. Many are savory but, of course, I need to satisfy my sweet tooth, too. Puff pastry is the perfect vehicle for bite-sized morsels, sweet or savory.

Course: Snack

Cuisine: Vegan

Keyword: Baking, cream cheese, New Year's Eve, puff pastry, Recipe

Servings: 18 bites

Author: The Decadent Vegan Baker

Equipment

2 12-cup muffin tins
Rolling Pin

Ingredients

⅓ cup blueberry-pomegranate juice or other berry juice
1 ½ cup fresh cranberries
¼ teaspoon lemon peel
1 tablespoon agave syrup
¼ teaspoon vanilla
6 ounces vegan cream cheese at room temperature
⅓ cup vegan vanilla yogurt
1 pear
2 sheets puff pastry thawed (a 17.3 oz box)

Instructions

Preheat oven to 400F. Grease 18 cups of muffin tins very well with cooking spray.
Place the juice, cranberries, and lemon peel in a small pot over medium-low heat. When you hear the cranberries popping, remove the pot from the stove. Mash the berries with a potato masher or the back of a spoon. Add the agave and vanilla and stir to combine.
Put the cream cheese and yogurt in a medium bowl and stir with a spoon to combine.
Slice the pear into thin, bite-sized shapes. (You won’t use an entire pear.)
Unfold thawed puff pastry sheets onto a lightly floured board. Gently roll each sheet with a rolling pin to remove the creases. Use a sharp knife or pizza cutter to cut each sheet into 9 even squares. (You should have a total of 18 squares cut out).
Place one square of pastry into each muffin cup, pushing down slightly to form a cupped shape. Place a heaping teaspoon of cream cheese mixture onto each pastry, then follow with a heaping teaspoon of cranberry mixture and a piece of pear.
Bake for 25 minutes, or until the edges of the pastry are golden brown. Let the muffin tins cool on a wire rack for 5 minutes, then gently remove each pastry bite to a wire rack to cool further.
These are best when freshly baked baked, but you can store leftovers in an airtight container in the fridge for up to 3 days.

Notes

You can use store-bought jam if you don’t want to make the cranberry mixture. I used seedless blackberry jam for some of mine.

Festive Holiday Cookies roundup

Dec14

These cookies are sure to impress at a holiday gathering or have them oohing over a gift tin.

Ginger Maple Shortbread -- vegan and gluten-free

Check out this recipe

cranberry orange shortbread - gluten free option

Cranberry Orange Shortbread with Hibiscus Glaze + gluten-free option

Check out this recipe

Spritz Style Butter Cookies

Check out this recipe

Amazing Vegan Chocolate Chip Cookies

Check out this recipe

Apricot Pistachio Bark with Tahini Swirl

Check out this recipe

Vegan Baklava Cheesecake Minis

Nov23

vegan baklava cheesecake minis

With many holiday parties coming up (such as Thanksgiving in the U.S.), it’s good to have a go-to recipe that is simple to make and easily feeds a small crowd. Sure, you can bring cookies, but that’s what everyone else does. For me, I like these bite-sized cheesecakes that will stand out at a buffet or when passed around the dinner table.
On my hunt for a mini-sized dessert I found a full-sized cheesecake in a phyllo crust. Then I realized that it would work just as well in little phyllo shells. And, it would be faster to make. Plus the mini shells are adorable.
I was sold on the recipe but it wasn’t vegan. With a few simple swaps, like vegan versions of all of the dairy items, it was just about ready to go. A quick glance at my cupboard revealed I had a product called Vegan Honey which was perfect. If you don’t have this, then agave syrup is fine, too.
Until next time, happy baking!

Print Recipe

Vegan Baklava Cheesecake Minis

Course: Dessert

Cuisine: Vegan

Keyword: Baking, cheesecake, Cinnamon, cream cheese, Phyllo, pistachio, Recipe

Servings: 45 phyllo cups

Author: The Decadent Vegan Baker

Equipment

large baking pan
Stand Mixer

Ingredients

for the phyllo shells

3 boxes mini phyllo shells (45 shells total)
⅛ teaspoon cinnamon
1 teaspoon organic granulated sugar
1 tablespoon finely chopped walnuts toasted

for the filling

⅔ cup plant-based cream
2 8-ounce packages cream cheese
⅓ cup vegan honey or agave syrup
⅓ cup vegan greek-style yogurt plain
1 teaspoon vanilla paste
3 tablespoons organic powdered sugar sifted
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves

for the topping

⅛ cup shelled pistachios finely chopped

Instructions

Preheat the oven to 350F and line a large baking pan with parchment paper.
To make the phyllo shells, remove the mini shells from their wrappings and defrost if necessary.
Stir together the ⅛ teaspoon cinnamon, granulated sugar, and walnuts in a small bowl. Place the empty shells on the prepared baking pan and spoon the cinnamon-sugar mixture inside them. Bake for 3 to 5 minutes, then set the baking pan on a wire rack to cool while you make the filling.
Beat the cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form, then remove to a small bowl. Put the cream cheese in the empty stand mixer bowl and beat it until smooth. Add the honey, yogurt, and vanilla paste and beat until combined. Add the powdered sugar, cinnamon, and cloves and beat until smooth. Add the whipped cream and gently stir with a rubber spatula until incorporated.
Place the filling in a pastry bag fitted with a large star tip, then pipe the filling into the cooled shells. Sprinkle the pistachios over each shell.
Refrigerate the cheesecakes for 1 to 2 hours to firm up.

Notes

Adapted from a recipe at rodellekitchen.com

Vegan Brookie – where brownies meet chocolate chip pan cookies

Oct26

vegan brookie

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.

First I examined the flour. Cassava flour seemed like an interesting alternative flour in that it is grain-free, gluten-free, vegan, and allergen-free. I found a recipe that made brookies with almond flour, another alternate in the baking world, and I looked into almond flour to see how the two differed so I could tweak the recipe. You would have thought I should take it slow, never having tried the recipe or cassava flour. No, I jumped right in. I should have known better.

The first attempt was an absolute failure. But I had done my scientific research! I found out that cassava flour should easily replace all-purpose flour, but almond flour was more grainy and oily. So I made adjustments, but didn’t listen to my instincts. It was too dry. As in Sahara Desert dry.

For the second attempt I turned to my Chewy Vegan Brownies. The layers weren’t to be chewy, so I dialed back on that aspect. The new brookies were less dry and tasted better yet they were somewhat rubbery. It was time to delve further into my own past bakes.

My Brown Butter Blondies had good texture and baked well, so I used them as a modified template. Next I adjusted for the starchiness of the cassava flour. A little of this and a dab of that and I achieved a measure of success. The next, and final round, had a little more of this and a bigger dab of that to create a tasty vegan brookie that was also gluten-free.

The lesson here — to say no to gluten-free vegans? No, definitely not. What I really learned was that I am allowed to try, and try, and try again. Also, that I should listen to that inner voice and start experiments with something simple, like a cookie.

Until next time, happy baking!

Print Recipe

Vegan Brookie - where brownies meet chocolate chip pan cookies

Course: Dessert

Cuisine: Vegan

Keyword: Baking, Bar Cookies, Blondies, Brownies, Chocolate, Gluten Free, High Altitude, Recipe

Servings: 8 people

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan

Ingredients

for the chocolate chip cookie layer:

3/4 cup cassava flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed organic light brown sugar
3/4 teaspoon vanilla extract
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
5 tablespoons vegan chocolate chips

for the brownie layer:

3/4 cup cassava flour
1/4 cup dutch process cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup organic sugar
1/2 teaspoon vanilla extract
1/8 cup + 1 tablespoon maple syrup
1/4 cup + 2 tablespoons non-dairy milk
1/4 cup + 1 tablespoon refined coconut oil melted
1 tablespoons vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.

For the cookie layer:

Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.

For the brownie layer:

Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.

To assemble the brookie:

Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.

Oreo Cookie Pie

Sep28

oreo cookie pie

The weather is cooling down, an indicator that fall had finally arrived. The lower temperatures and color-turning leaves take me back to my childhood and the return to school. Books, studying, and snack-packs of Oreo cookie sandwiches come to mind.

I still have my head in books, and I’m a perpetual student, so bring on the chocolate cookie sandwiches. But this time, make them in a decadent pie form with extra creamy goodness.

The following recipe, that I adapted from Cookies and Cream Pie, only required vegan swaps for the regular dairy ingredients. Fortunately, Oreo cookies are “accidentally” vegan making this dessert fairly simple. The hard part was not devouring half of it in one sitting.

Until next time, happy baking!

Print Recipe

Oreo Cookie Pie

Course: Dessert

Cuisine: Vegan

Keyword: Chocolate, Fall, Oreo Cookie, Pie, Recipe

Author: The Decadent Vegan Baker

Equipment

1 8 x 8-inch baking pan
Stand Mixer

Ingredients

for the crust

24 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches
4.5 tablespoons vegan butter melted

for the filling

1 cup plant cream cold
3/4 cup powdered sugar sifted, divided
8 ounces brick-style vegan cream cheese softened
1 teaspoon vanilla extract
12 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches, chopped

Instructions

Preheat the oven to 350F. Grease the bottom of an 8 x 8-inch baking pan and line it with parchment paper. Set aside.
Pulse the 24 cookies in a food processor until you reach a fine crumb. Place the crumbs in a bowl and stir in the melted vegan butter. Pour the crust mixture into the lined baking pan, pressing it firmly into the bottom and up the sides of the pan. You can use the bottom of a clean glass for this. Bake for 10 minutes, then set on a wire rack to cool.
While the crust cools, prepare the filling by placing the plant cream and 2 tablespoons of powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture into stiff peaks on medium-high speed, for about 4 minutes. Scoop the whipped cream into a bowl and set aside.
Wipe out the bowl of the stand mixer and add the paddle attachment. Beat the cream cheese on medium speed until smooth, scraping the bowl with a rubber spatula as needed. Add the vanilla and the remaining 1/2 cup + 2 tablespoons powdered sugar to the bowl. Beat on medium-high speed until combined, stopping to check once or twice to ensure there are no large lumps remaining.
Using a spatula, gently fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Keep as much air in the whipped cream as possible. Spread the filling evenly over the cooled crust. Use an offset spatula to flatten the top. Cover the pie tightly with plastic wrap and place in the refrigerator for 6 hours and up to 2 days.
To serve, remove from the refrigerator and cut into slices with a sharp knife. Enjoy immediately, as the pie gets mushy if it gets too warm.

Fresh Peach Ice Cream

Aug25

fresh peach ice cream

We may be nearing the end of summertime, but the high temperatures still linger. While I sit in my house with the air conditioning blasting, I daydream of strolling along the beach. A refreshing breeze rustles through my hair as I collect sea glass. And after I gather my treasures, I wander to the nearest scoop shop and dig into a cool bowl of ice cream.

The ice cream I imagine is from peaches because we are at the height of peach season where I live. Sweet, juicy peaches are everywhere. So, although I am not near a sandy coast, I can still make the peach ice cream from my relaxing vision.

Making ice cream is not very difficult with the help of a machine. Creating a vegan version is also not that hard, especially after getting an inspiration from The Banana Diaries. In their recipe, vegan sweetened condensed milk is used instead of having to melt sugar into heavy cream. This means the ice cream base does not need heating thereby allowing for an almost instant dessert. Except when you have no oat milk sweetened condensed milk and have to make your own. But that is a recipe for another day.

Until next time, happy non-baking!

Print Recipe

Fresh Peach Ice Cream

Course: Dessert

Cuisine: Vegan

Keyword: Ice Cream, Peach, Raw, Summer

Equipment

Ice Cream Maker
Blender

Ingredients

3 medium peaches about 2.5 cups, skins and pits removed
1/2 cup vegan sweetened condensed milk cold
3/4 cup + 1 tablespoon plant-based heavy cream cold
1 tablespoon limoncello or peach brandy cold

Instructions

Put your ice cream insert into the freezer per the manufacturer’s instructions; many require 24 hours in the freezer prior to making ice cream.
Place the peaches in a high speed blender. Blend until you have a smooth puree. Add the sweetened condensed milk and cream and blend until smooth. Add limoncello (if your peaches are very sweet) or peach brandy (if your peaches are less sweet). Blend until well mixed.
To make the ice cream, prepare in your ice cream maker according to the manufacturer’s instructions. Store in the freezer. Makes 1 quart.

The 5 Most Popular Posts of the Year, So Far

Jul27

Can you believe we are halfway through 2024? I thought now would be a good time to collect the recipes that have gathered the most attention this year.

The Importance of Flour

The most viewed post in 2024 isn’t a recipe, but a helpful tip on how to choose flour for vegan baking.

Check out this recipe

Chocolate Tahini Bars

It's no surprise that these bars are popular right now because they are no-bake so you don’t have to heat up your kitchen.

Check out this recipe

Almond Meal Date Muffins

For a healthier morning treat try these muffins packed with dates. raisins, oats, and almond meal.

Check out this recipe

sunken chocolate cake with an oat nut crust

Sunken Chocolate Cake in an Oat Nut Crust

This flourless and gluten-free cake was a hit at a friend’s birthday party. Go on, indulge.

Check out this recipe

Lavender Earl Grey Tea Bread

Often served with hot tea, these breads can be enjoyed during the summer with an iced drink.

Check out this recipe

I look forward to sharing many more tasty treats with you this year.

If you try a new recipe, or a golden oldie from the past, I’d appreciate your comments as to how it turned out. If you’re on Instagram, please post a picture and tag @decadentveganbaker

Brown Butter Blondies with Cherries and Chocolate Chips

Jul13

brown butter blondies with cherries and chocolate chips

Vegan butter has come a long way over the years. In the past the only option was run-of-the-mill margarine, but now some butter versions will actually brown. This may not sound like a big deal, but the act of browning changes not just the color but the flavor as well. As the butter turns amber in color, the flavor deepens. And if you are browning butter together with sugar, then you will be treated to a rich, butterscotch scent and taste.

Butter is often melted before adding to bar cookies, so I thought I’d start there but go one step further (as usual) and use browned butter to achieve a deeper flavor. After finding a vegan blondie recipe that called for melted butter, I then went one more step further by adding fresh and dried cherries to the batter.

All of my extras paid off! I achieved a rich dessert with my flavorful blondie. I also had a kitchen that smelled like a bit of heaven.

Until next time, happy baking!

Print Recipe

Brown Butter Blondies with Cherries and Chocolate Chips

Course: Dessert

Cuisine: Vegan

Keyword: Bar Cookies, Blondies, Cherry, Chocolate, Recipe

Servings: 12 servings

Author: The Decadent Vegan Baker

Equipment

8 x 8-inch baking pan
heavy bottomed saucepan

Ingredients

1/4 cup dried cherries chopped
1/2 cup vegan butter a brand than browns
1 cup firmly packed organic light brown sugar
1.5 teaspoons vanilla extract
1/2 cup + 2 teaspoons nondairy milk
1.5 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup fresh cherries pitted and chopped
1/2 cup vegan mini chocolate chips

Instructions

Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper. Set aside. Place the dried cherries in a small bowl and soak them in water (or complementary-flavored juice). Set aside.
Place the vegan butter in a heavy bottomed saucepan set over low to medium heat. Just before the butter is fully melted, add all the brown sugar at once and stir with a wooden spoon until the sugar is uniformly wet. Increase the heat to medium. Stir occasionally until the mixture looks like molten lava instead of wet sand, 3 to 5 minutes. Make sure to stir the entire bottom of the pot, and watch closely to see when the mixture changes.
Take the now molten lava mixture off the heat. Add the vanilla and stir well to incorporate. Add the milk, stir it in thoroughly, and set the mixture aside to cool to room temperature.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Add the cooled browned butter mixture to the dry ingredients and stir to combine. Strain the soaked cherries and add them to the bowl along with the fresh cherries and chocolate chips. Fold the cherries and chips gently into the batter.
Pour the batter into the prepared pan and shake the pan to smooth the top. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and cool the blondies completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.

Notes

Based on Chocolate Chunk Blondies by Robin Robertson

Red Fruit Tart in a Chocolate Crust

Jun22

red fruit tart in a chocolate crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.

Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.

I saw a video of this gorgeous tart on social media. A bit of searching revealed the author’s website and original recipe. It has quite a few steps, and requires advanced planning, so I chose to use store-bought jam instead of making my own. With that it comes together quite easily.

Enjoy this beautiful tart in a big showy presentation, or make mini tartlets for a gathering. Either way, just remember that a baked cake can sometimes be a no-bake cake.

Until next time, happy non-baking!

Print Recipe

Red Fruit Tart in a Chocolate Crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.

Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.

Course: Dessert

Cuisine: Vegan

Keyword: Gluten Free, Raspberry, Raw, Recipe, Strawberry, Tart

Servings: 8

Author: The Decadent Vegan Baker

Equipment

9” tart pan with removable base
food processor
Blender

Ingredients

for the crust

2 cups 250 grams coarsely chopped walnuts toasted (see note)
1/4 cup cocoa powder
pinch salt
200 grams 10 large, soft dates pitted
1 teaspoon vanilla extract

for the fruit filling

2 cups 280 grams raw cashews soaked in water for 4 hours
1/4 cup maple syrup at room temperature
1.5 cups 6 ounces fresh raspberries and/or strawberries
1/4 cup cranberry-pomegranate juice at room temperature
1 teaspoon rose water food grade, at room temperature
40 grams cocoa butter food grade, melted

for assembly

1/2 cup seedless raspberry jam stirred
fresh red berries and nuts

Instructions

Use a parchment circle to line the bottom of a 9” tart pan with a removable base. Set aside.
Place the walnuts, cocoa powder, and salt in the bowl of a food processor. Process until the mixture resembles small crumbs. Add the dates and vanilla, and process until the mixture forms a ball. Test the mixture with your fingers. If it is too dry then add an extra date; if it is too wet then add more cacao powder.
Tip the crust mixture out into the prepared tart pan. Press the mixture firmly into the bottom and up the sides of the pan. Flatten the crust by taking a clean water glass and pressing it into the bottom of the crust. Set the filled pan in the freezer for 30 minutes. After 30 minutes, remove from the freezer and gently take the crust from the pan. Place the crust on a baking sheet and put it in the fridge while you make the filling.
To make the fruit filling, drain the cashews and add them to a blender along with the maple syrup, berries, juice, and rose water. Blend until very smooth and creamy, using a tamper as needed. Add the melted cocoa butter and blend again until smooth.
Remove the baking sheet with the crust from the fridge. Spread the jam in an even layer over the crust. Spoon the filling evenly over the jam layer. Decorate with berries and nuts. Set the sheet with the tart in the freezer for two hours.
Prior to serving, remove the tart from the freezer and place it in the fridge for at least six hours. Remove from the fridge, slice into wedges, and serve. Leftovers can be stored in the fridge in an airtight container for up to five days.

Notes

To toast nuts, preheat your oven to 325F. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are fragrant and slightly browned, 5–8 minutes. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly.
Adapted from No bake raspberry tart https://panaceaspantryblog.com/no-bake-raspberry-tart/