Name: No-Bake Apricot Swirl Cheesecake Tarts
Prep time: 30 min
Ingredients: 1 cup raw cashews (, soaked for 6 hours (or overnight), rinsed and drained); ½ cup unsweetened plain or vanilla almond milk; ¼ cup coconut oil (, melted); 3 tablespoons fresh lemon juice; 2 tablespoons light agave nectar; 20-40 drops plain or vanilla liquid stevia (, or to taste); Finely grated zest of 1 lemon; 2 teaspoons vanilla extract; Pinch of fine sea salt; 1¾ cups raw pecan halves or pieces; 2/3 cup raw natural almonds ((with skin)); 2/3 cup dried unsweetened shredded coconut; 1 teaspoon ground cinnamon; 1 tablespoon whole chia seeds (, ground to a fine powder in a coffee grinder); Pinch of fine sea salt; 2 tablespoons yacon syrup; 1 tablespoon finely grated fresh ginger; 50-70 drops plain or vanilla pure liquid stevia; Up to 2 tablespoons plain or vanilla unsweetened almond milk (, as needed); 3-4 small fresh apricots (, pitted and cut into quarters); 2 teaspoons chia seeds (, ground to a fine powder in a coffee grinder); 1 tablespoon fresh lemon juice; 10-20 drops plain or vanilla pure liquid stevia

Instructions

Make the filling:

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Place all ingredients for the filling into a high-powered blender (such as a Vita Mix) and blend until silky smooth.
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This may take a while and you may need to push down the mixture with the tamper, scraping the sides several times.
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Transfer to a bowl and allow to sit while you prepare the crust.

Make the crust:

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Place the pecans, almonds, coconut, cinnamon, chia meal, and salt in the bowl of a food processor.
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Process until it resembles a fine meal.
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Add the yacon syrup, grated ginger, and stevia.
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Process just until it comes together into dough. Do NOT add the almond milk unless absolutely necessary.
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Try pinching the crumbled dough between your fingers. If it sticks together, it’s fine, even if it appears a bit dry.

Make the apricot swirl:

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Place all of the swirl ingredients into a blender and blend until smooth.
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The mixture will be semi-liquid but should firm up as the chia absorbs the moisture.

Assemble the tarts:

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Divide the crust dough among 4-6 tart tins (4-6 inches each), pressing into the bottom and up the sides.
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Fill with the cheesecake filling, dividing it evenly among the pans.
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Using a ½ teaspoon measuring spoon, dollop the apricot spread haphazardly over the top of the cheesecake filling, leaving some white spaces.
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Using the tip of a sharp knife, pull it through the apricot mixture in different directions to create a marbled effect.
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Place the tarts in the refrigerator and chill for at least 6 hours or overnight to allow the cheesecake filling to firm up. Store in a covered container in the refrigerator for up to 4 days.

No-Bake Apricot Swirl Cheesecake Tarts