Raw Vegan White Chocolate Cheesecake Tarts

Enjoy these rich, raw vegan white chocolate cheesecake tarts with a creamy cashew base and a rich white chocolate topping. These tasty treats are great for any event and will impress even guests who aren't vegan.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup cacao butter, melted
• 1 cup raw almonds
• 1 cup dates, pitted
• 1/4 cup shredded coconut

Instructions:

Mix dates and almonds in a food processor until the mixture is crumbly

Press the almond-date mix into tart molds to make the crust

Soak cashews in water, then add coconut cream, maple syrup, melted coconut oil, and vanilla extract

Blend the mixture until it is smooth

Spread the mix over the crust in the tart pans

Put the tarts in the freezer for four hours or until they are firm

In a double boiler, melt the chocolate butter and mix it in until it's smooth

Put the melted cacao butter into the blender with the rest of the cheesecake mixture

Blend until everything is well mixed

Put the white chocolate mix on top of the cheesecake layer that has set in the tart molds

Add some shredded coconut on top to make it look nice

Put the tarts back in the freezer for two more hours to firm up

Take them out of the molds when they're set and serve them cold