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White chocolate cheesecake tarts (raw, vegan & gluten-free)

Servings 6 tarts



  • 1 1/2 cups gluten-free rolled oat
  • 1/2 cup walnuts
  • 12 dates, pitted
  • 3 tbsp 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


  1. Grease 6 tart tins with coconut oil.

  2. 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.

  3. 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.
  4. Place filling ingredients into a food processor and process until smooth. 

  5. Pour white chocolate mixture into tarts and place in the freezer for at least 4 hrs to set. Garnish and enjoy.