Pistachio Crusted Cheesecake Tarts

Ingredients:

Crust:

• 1cup (125g) raw pistachio
• 5 Tbsp. shredded coconut
• 2 Tbsp. raw cashews
• 2 Tbsp. pumpkin seeds
• 2 Tbsp. melted raw cacao butter
• 2-3 Tbsp. maple syrup
• 2 tsp lemon juice
• 1/8 tsp pink salt.

Cheesecake Filling:

• 1 cup (120g) raw cashews (soaked 4-6 hours and rinsed)
• 1/2 cup (120ml) coconut cream
• 4 Tbsp. melted raw cacao butter
• 2 Tbsp. lemon juice
• 2-3 Tbsp. maple syrup
• 1/4 tsp vanilla paste
• Pinch of pink salt

Coconut Whipped Cream:

• 1 can coconut cream or full fat coconut milk

Method:

1. Chill the coconut cream can in a fridge for more than 24 hours. Pulse every ingredient for the crust until well processed but still slightly crumbly. Press the mixture into the tin.
2. In a high speed blender place every ingredient for the cheesecake filling and blend well until smooth. Layer the filling above the crust. Cool it in the freezer until set.
3. Open the chilled coconut cream can, and scoop out top of the solidified cream in a bowl. Beat the cream with an electric hand mixer until it turns to a thick whipped cream.
4. You can add maple syrup or agave nectar if you like.
5. Take out the cake from the freezer and remove it from the tin. Spread the whipped coconut cream on the top. Garnish with your choice of fruits and dark chocolate. Drizzle maple syrup before eating.