Make the filling:
Place all ingredients for the filling into a high-powered blender (such as a Vita Mix) and blend until silky smooth.
This may take a while and you may need to push down the mixture with the tamper, scraping the sides several times.
Transfer to a bowl and allow to sit while you prepare the crust.
Make the crust:
Place the pecans, almonds, coconut, cinnamon, chia meal, and salt in the bowl of a food processor.
Process until it resembles a fine meal.
Add the yacon syrup, grated ginger, and stevia.
Process just until it comes together into dough. Do NOT add the almond milk unless absolutely necessary.
Try pinching the crumbled dough between your fingers. If it sticks together, it's fine, even if it appears a bit dry.
Make the apricot swirl:
Place all of the swirl ingredients into a blender and blend until smooth.
The mixture will be semi-liquid but should firm up as the chia absorbs the moisture.
Assemble the tarts:
Divide the crust dough among 4-6 tart tins (4-6 inches each), pressing into the bottom and up the sides.
Fill with the cheesecake filling, dividing it evenly among the pans.
Using a ½ teaspoon measuring spoon, dollop the apricot spread haphazardly over the top of the cheesecake filling, leaving some white spaces.
Using the tip of a sharp knife, pull it through the apricot mixture in different directions to create a marbled effect.
Place the tarts in the refrigerator and chill for at least 6 hours or overnight to allow the cheesecake filling to firm up. Store in a covered container in the refrigerator for up to 4 days.