Mini Vegan caramel and peanut cheesecake tarts.
//for the crust//
-1 cup of oats
-1 tablespoon of cocoa powder
-4 tablespoons tahini or almond butter
-4 tablespoons agave syrup
//for the cream part//
-150g of coconut cream
-1 big tablespoons of peanut butter
-150 grams of unsweetened thick soy yogurt
-10 medjool dates
-mix the ingredients for the crust together in a bowl. Once the dough is formed, placed in in mini circular shaped molds and press it down firmly.option to bake it but works raw as well
-blend together in a food processor all of the ingredients for the cream part until smooth
-place the cream on top of the crust of each tart and place in the fridge for at least 2 hours.
-top with some peanuts and raspberries.
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