These are deliciously tasty but not overly rich with cacao being nicely balanced with the creamy vanilla caramel. You  can make a big ‘cheesecake’ with this, or do cute little individual tarts (I love these) and it will make about 12.

For the crust:
1½ cups Activated Almonds
½ cup Sprouted, dehydrated buckwheat ( or ‘Bukinis’) 
¼ teaspoon Sea Salt
¼ teaspoon of Vanilla Bean Powder
1 Cup Dried Coconut
¼ cup cacao nibs
¾ -1 Cup of Medjool Dates (stones removed)

For the filling:
3 Cups soaked Cashews
1 Cup Almond Milk
1 teaspoon Vanilla Bean Powder
¾ Cup Coconut Nectar
¾ Cup Coconut Oil (melted)
1 Tablespoon Lecithin (melt this in with the coconut oil) – you don’t have to use lecithin but it helps keep everything together and nice and fluffy.

For the swirl:
3 Tablespoons Cacao Powder
1 Tablespoon Coconut Nectar 

Crust:

• Take a 10 inch spring form cake tin and line it with baking paper OR, spray 12 individual tart moulds with a little coconut oil.
• Blend the nuts first, then add the other dry ingredients. With the food processor going, slowly add the dates through the feeder tube until the crust starts to rise up the sides of the bowl,
• Gently press the base into place, it should be a little sticky but pliable. 

Filling:

• Add all the ingredients to a blender (not food processor!), except for the Coconut Oil and Lecithin. Blend till smooth and creamy, slowly add the melted Coconut Oil and Lecithin.
• Now take your pan/moulds and pour in  2/3 of your mixture.

Swirl:

• Take the remaining  1/3  of mixture and  add  the Cacao, Water and Coconut Nectar.Blend.
• Now pour a ring of ‘blobs’. if you’re making a cheesecake and just a couple of blobs at either end of each tart mould. 
• Take a chopstick and start to move each blob outwards and toward the middle, creating a swirl effectPop in the freezer overnights, then to the fridge a few hours before serving  
• Top with cacao powder and grated raw chocolate.