Vanilla & Strawberry Cheesecake Cups
2 x 700g tubs of of Greek Yoghurt (I used Five:am)
1 vanilla bean
1 tablespoon of honey
1 punnet of strawberries, quartered
3 tablespoons of shredded coconut
2 cups of walnuts
1 cup of sunflower seeds
1.5 cups pitted medjool dates
2 tablespoons coconut oil
1 teaspoon cinnamon
Place a large sieve over a bowl and line with muslin cloth. spoon in the yoghurt and leave in the fridge for 4 hours or overnight to strain out the whey. (See below to prepare the base in this time). Discard the whey (or use as a pickling liquid), and spoon the thick yoghurt mixture into a bowl. Split the vanilla bean in half and scrape the seeds into the yoghurt, adding the honey and mixing well.
Blitz the ingredients for the base in a food processor. If the mixture isn't sticking together enough add 2-3 more dates. Line 6 tart cases with cling wrap and then place 3 heaped tablespoons of the base mixture into each. Use the back of a spoon/your fingers to press the mixture into the cases. Freeze for 2 hours or refrigerate overnight.
Divide the yoghurt mixture into each of the tarts and top with fresh strawberries and shredded coconut.
NOTES: to make this a large dessert halve the base recipe and add 1 cup of puffed rice. Blitz and pour into a long bowl. Press the mixture down and then pour the yoghurt mixture over the top. Refrigerate until ready to serve.