Dried Pear and Rosemary Granola tartlets with a whipped vegan cheesecake filling

Base:

• 100g dried pears
• 100g dates (medjool or normal soaked in boiling water for 15min)
• 3 tbsp ground flaxseed
• 1/3 cup rolled oats
• 1/4 cup buckwheat
• 1/3 cup almonds
• 1/4 cup macadamia nuts/walnuts
• Pinch salt

1. Blend together the above ingredients in a blender until coarse. The mixture will be sticky to the touch but not wet.
2. Press into small tartlet cases that have removable sides, or in a shallow muffin pan
3. Place in the freezer until filling and topping is ready

Filling:

• 100g soaked cashews (soaked overnight and then drained)
• 1/2 cup vegan cream cheese or thick vegan yoghurt for a lighter consistency*
• Juice from a whole lemon
• 1 tbsp vegan honey or maple syrup
• 2 tsp vanilla powder
• 1 fresh Rosemary sprig (destalked)
• Zest from half lemon

1. Blend together all the ingredients until very smooth.
2. *Add coconut cream for a thicker filling
3. Pour into a bowl and set in the freezer for 30min, then transfer to the fridge until serving

Pear and rosemary syrup:

• 4 dried pears finely chopped
• 4 dried pears whole
• 1/4 cup vegan honey
• 4  Rosemary sprigs
• 2 cups

1. Add all the ingredients into a saucepan
2. Bring to a simmer and allow to simmer until the water reduces
3. Wait to cool then transfer to the fridge to set slightly

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