Vegan tart with cheesecake filling




Vegan tart with cheesecake filling



  • BASE:
  • 1 cup medjool dates
  • 1 cup almonds
  • 1.5 cups gf oats
  • 3 tbsp carob powder
  • pinch sea salt
  • 2 tbsp coconut oil, melted
  • 1/2 tsp cinnamon
  • 1.5 cups frozen bananas
  • 1 cup soaked cashews (overnight in cold water or 30 mins in boiling water)
  • 1 tbsp peanut butter
  • 1 tsp vanilla powder
  • 4 tbsp almond milk
  • 2 tbsp coconut oil
  • Bilberries
  • pomegranate seeds
  • blueberry sauce (blended blueberries with coconut milk)


  1. Make the base by adding almonds and oats to a food processor and blending to a flour.
  2. Now add in the rest of the ingredients and process until it forms a dough.
  3. Line a tart tin with paper and press in dough to form the base.
  4. Set aside in the fridge while you make the filling.
  5. Add all filling ingredients apart from the coconut oil to a food processor or blender and combine until smooth.
  6. Slowly pour in coconut oil and process. Smooth out filling into base and top with raspberries.
  7. Set aside in the freezer for at least 1 hr.


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