A healthy treat has never looked so deliciously perfect!
1.5 cup almonds
1/2 cup coconut flakes
1 tbsp coconut sugar
Pinch of salt
1 cup cashews, soaked overnight
1/2 cup coconut cream (scooped out from a chilled can of full-fat coconut milk)
1/4 cup coconut oil, melted
3 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup frozen cherries, defrosted
Optional: If you want your cheesecakes to be bright pink then add in a small slice of fresh beetroot!
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200g £9.00 GBP
450g £12.00 GBP
200g £11.00 GBP
450g £19.80 GBP
1 Add base ingredients into a food processor or high speed blender. Process for 10 minutes or until mixture releases it's natural oils and sticks when pressed between your fingers.
2 Press into a medium cake tin (or 2 small ones as pictured) and place in the fridge for the timebeing.
3 Add in all filling ingredients into a blender and blend until smooth, creamy & lump-free.
4 Pour on top of base and place into the coolest area of the fridge to set overnight.
5 When ready, decorate with ingredients of choice. Enjoy!
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