Add all the ingredients in a blender- oats, almond meal, dates ( without their water), coconut oil, cocoa powder and granola. Whiz it all together till a smooth, sticky dough is formed. You may need to add a teaspoon or more of the date water, to get the dough going.
Take a little dough at a time and press it down the bottom and sides of the paper liners.
Freeze for 10-15 minutes.
Cheesecake Filling
Blend together the strawberries, drained & rinsed cashews and maple syrup till thick and smooth. You may want to add a little coconut milk to thin the consistency if its too thick. Taste and adjust for sweetness. Feel free to add more strawberries!
Spoon in the cheesecake filling in the set tart cases. Return the tray to the freezer and let it set for at least two hours. Drizzle with some dark chocolate if you wish. Enjoy straight off the freezer or you can let the cheesecakes sit at room temperature for a 10-15 minutes before eating them. Enjoy!!