Thrive92017

THRIVE 15

ingRedients

Base

½ cup pecans

¼ cup almonds

¼ cup oats

½ cup dates

¼ cup raisins

1 tbsp maca powder

2 tbsp melted coconut oil

Chia Jam

¹/³ cup fresh strawberries

2 tbsp maple syrup

2 tbsp white chia seeds

Cheesecake Filling

1 cup cashews (soaked for 4 hours)

¹/³ cup coconut cream

2 tbsp coconut yogurt (optional)

¹/³ cup melted coconut oil

4 tbsp maple syrup

Juice of 1 lemon

1 tbsp vanilla bean extract

1 cup fresh strawberries, sliced

method

Base

Blitz the almonds, pecans and oats

in your food processor until they

are roughly ground.

Add the remaining ingredients and

process until they form a dough.

Press some of the dough evenly

into each individual tart base.

(Silicone molds work best, but

cases work, too.)

Set aside in the freezer.

Chia Jam

Blend the strawberries with the

maple syrup until they are liquid.

Stir in the chia seeds.

Let the mixture sit in the fridge

for 1 hour.

Cheesecake Filling

Add all ingredients to your

food processor and blend until

completely smooth.

Place about 1 tsp of the chia jam

on top of each base, followed by

1 tbsp of the cheesecake mix

on top, then add some of the

strawberry slices.

Add another 1-2 tbsp of the

cheesecake mixture to each

base and top with more fresh

strawberry slices.

Place tartlets in the freezer for 2

hours or until firm.

Remove from the freezer 15-

minutes before serving.

10 to 12

miNi cHeeSecakeS

StrawberrieS^

• cream

Cheesecakes

Perfecting the

cReamy vegan cheesecake

For an extra creamy vegan cheesecake,

try substituting coconut oil for

coconut butter. Coconut butter is derived

from the flesh of the coconut, which

has been puréed and therefore keeps

in the fiber and nutrients as

opposed to just the fat (oil). It also

makes a lovely dense, stable

cheesecake mixture.