Lemon Cheesecake Tartlets

Step 1

In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond flour, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.

Step 2

Create tart shells by pressing the dough mixture into the bottom of the tart pans and up the sides, to be about 1/2 cm thick. (I used five, 4-inch tart pans with removable bottoms, but you can modify depending on what you have. See notes below on tart pans).

Step 3

Preheat oven to 350F/175C and bake crust for 8-10 minutes, or until golden in colour. Let cool.

Step 4

In a blender add soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine.

Step 5

Pour filling into the centre of each tart. Then, gently tap against work surface to release any air bubbles. Place in freezer for approx. 1 hour, or until solid.

Step 6

When ready to eat, remove tarts from freezer and let thaw 15 minutes before slicing. Optional to top with your favourite fruits (I used blueberries and sliced kiwi).