Makes 10-12 Cups
- 1/2 cup pecans
- 1/4 cup almonds
- 1/4 cup oats
- 1/2 cup dates
- 1/4 cup raisins
- 1 tbsp Maca powder
- 2 tbsp melted coconut oil
- 1/3 cup fresh strawberries
- 2 tbsp maple syrup
- 2 tbsp white chia seeds
- 1 cup cashews (soaked for 4 hours minimum and rinsed with clean water)
- 1/3 cup coconut cream
- 2 tbsp coconut yoghurt (optional)
- 1/3 cup melted coconut oil
- 4 tbsp maple syrup
- Juice of 1 lemon
- 1 tbsp vanilla bean extract
- 1 cup fresh strawberries sliced
- Blitz the almonds, pecans and oats in your food processor until they are roughly ground
- Add the dates and raisins and continue to process until they form a dough
- Add the remaining ingredients and process until combined.
- Split the dough into the number of bases you plan to use (depending on the size of the tarts you are making).
- Press the dough evenly into each individual tart base (silicone moulds work best, but muffin cases in a muffin tray work well too)
- Set aside in the freezer
- Blitz the strawberries in your blender with the maple syrup until they are liquid
- Stir in the chia seeds.
- Let the mixture sit in an airtight container in your fridge. (the chia seeds will thick it up).
- Add the cashews, coconut cream, coconut yoghurt, lemon juice and maple syrup to your blender and blitz until completely smooth.
- Add the vanilla bean extract and coconut oil to the mixture and combine.
- Remove the cheesecake bases from the freezer.
- Place a bout 1 tsp of the chia jam on top of each base..
- Add 1 tbsp of the cheesecake mix on top of each base, then add some of the strawberry slices.
- Add another 1-2 tbsp of the cheesecake mixture to each base and to with more fresh strawberry slices.
- Place tartlets in the freezer for 2 hours or until firm.
Remove from the freezer 15-30 minutes before serving. These cheesecakes should be stored in the freezer and taken out as needed.