I made these delicious raw white chocolate cheesecake tarts for my family today. They turned out so tasty and beautifully. I thought i would share the recipe with you 🙂
These tarts are insanely creamy, delicious and couldn’t be easier to make! This recipe is so amazing. It’s family approved. I promise everyone will love.
The crust is made from walnuts, cocoa butter, dates and vanilla bean extract. The rich and creamy filling is made from cashews, non-dairy white chocolate, almond milk and a touch of maple syrup. If you’re using sugar-free white chocolate, add a little more maple syrup and adjust to taste.
I hope you enjoy this recipe. If you’re making this recipe, be sure to tag me on instagram.
White chocolate cheesecake tarts (raw, vegan & gluten-free)
- 1 1/2 cups gluten-free rolled oat
- 1/2 cup walnuts
- 12 dates, pitted
- 3 cocoa butter, melted
- 1 tsp vanilla bean extract
- 1 1/4 cups cashew, soaked
- 80g white chocolate, melted
- 1/4 cup maple syrup
- 1/4 cup almond milk
Grease 6 tart tins with coconut oil.
In a food processor combine oats, walnuts until coarsely ground. Add dates, melted cocoa butter, vanilla bean extract and pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Place filling ingredients into a food processor and process until smooth.
Pour white chocolate mixture into tarts and place in the freezer for at least 4 hrs to set. Garnish and enjoy.