Preheat oven to 350°F/180°C. First, prepare the base. Combine oats, almonds, and maca powder in a food processor and process until crumbly.
Stir in agave nectar and vanilla. Process for 10 seconds more (the mixture should stick together between your fingers). Remove from the food processor and transfer to a lightly greased 6-inch tart pan.
Bake for 20 minutes. Remove from the oven and transfer to a wire rack. Cool to a room temperature.
Meanwhile, place cashews in a food processor and process until completely minced and creamy. You will probably need to scrape the sides of a food processor a couple of times using a kitchen spatula.
Add the coconut cream, agave nectar, vanilla extract, and Maca Powder. Process again until completely smooth.
Pour the cheesecake mixture into the cooled tart. Dust with some Maca Powder, top with fresh raspberry, and enjoy.
A classic French delicacy in the entirely new, plant-based and refined sugar-free version for everybody’s taste.
This fantastic vegan maca cream cheese tart is super easy to make – simply combine a couple of healthy ingredients in a food processor to make a crispy base for your tart.
For the filling, I have decided to use raw cashews packed with antioxidants, vitamins, and minerals, some coconut oil, delicious agave nectar, and of course my favorite maca powder.
A wonderful idea for a healthy breakfast or dessert, especially if you’re a maca fan like we are!
This magnificent natural powder has a delicate aroma that works perfectly in various recipes like smoothies, waffles, cakes, bars, muffins, and of course tarts. And above all, it’s packed with antioxidants, vitamins, and minerals with the ability to balance hormone levels.