Frozen Berry Coconut Cheesecake
This vibrant frozen berry and coconut cheesecake features a smooth cashew filling on a nutty date and almond crust. A refreshing, make-ahead vegan dessert that is both healthy and flavorful, perfect for entertaining guests during warm weather.
Instructions
- 1
Soak cashews (250 g) in a bowl of cold water for at least 180 minutes. Meanwhile, put the coconut milk (1 tin) in the fridge to chill.
- 2
Grease and line a 20cm springform tin with oil spray (1). Pulse whole blanched almonds (75 g), desiccated coconut (50 g), and medjool dates (125 g) in a food processor until well combined. Press into the base and chill.
- 3
Add the drained cashews to a blender. Spoon in the thickened cream from the top half of the coconut milk (1 tin). Add the maple syrup (3 tbsp), vanilla bean paste (1 tsp), lemon zest (1), and lemon juice (1 tbsp). Blend for 2-3 minutes until smooth.
- 4
Add raspberries (150 g) and blueberries (150 g) to the blender and blend again. Pour over the base and freeze for at least 180 minutes.
- 5
Remove from the freezer 60 minutes before serving to soften slightly. Top with mixed berries (1 handful) and edible flowers (1 handful) before slicing.
Nutrition Facts
Per portion