• 1 cup almonds
  • 3/4 cup organic shredded coconut (make sure its preservative free)
  • 8 medjool dates, pitted & chopped
  • 1 tbsp melted extra virgin coconut oil


  • 2 cups cashews, soaked overnight*
  • 1/2 cup melted extra virgin coconut oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup rice malt syrup
  • 1 tsp vanilla powder
  • 1 cup fresh blueberries

Optional toppings:

  • Fresh blueberries
  • Thickened coconut cream
  • Coconut shavings

*Soaking the cashews overnight will ensure your cheesecake filling as a creamy texture. Be sure to rinse your soaked nuts before blending.


  1. Make base – in a high powered blender or food processor pulse almonds, coconut, dates and coconut oil to form a fine crumble.
  2. Spoon base into a lined cake tin (Spring Form 15 -23cm), spread evenly and use the back of a spoon to press down firmly. Set aside in freezer whilst you make the filling.
  3. To make the filling – drain and rinse soaked cashews.
  4. In a high powered blender or food processor blend cashews, coconut oil, lemon juice, rice malt syrup and vanilla powder until smooth and creamy.
  5. Split your filling into two portions.
  6. Pour one layer on top of your base.
  7. Return the other portion to the blender and blend with blueberries until smooth.
  8. Carefully pour the blueberry layer on top of vanilla layer. (You can also allow your vanilla layer to set for 1 hour first before adding the blueberry layer).
  9. Freeze for 2 hours or until firm. Allow to stand for 25 minutes before serving to slightly soften. Decorate with optional toppings.



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