Nov 10

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

We’ve teamed up with The Honest Grazer to bring you these mouth-watering Dried Pear and Rosemary Granola tartlets with a whipped vegan cheesecake filling.

They are the perfect treat for a beautiful summers day picnic, a light dessert after a Sunday Braai or a delicious option for girls night.


  • 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


  • 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


To serve:

  1. Remove the tarts from the trays
  2. Fill with cheesecake filling
  3. Top with dried pears, fresh rosemary and a drizzle over pear and rosemary syrup
  4. Serve immediately