Who doesn’t love cheesecake? It’s quick to make but still packs a punch in flavour. Trying to keep the Christmas spirit going, for those who already think it is long gone!



  • 300 g Almonds
  • 200 g Medjool Dates
  • 30 g Shredded Coconut


  • 230 g Cashews (soaked for at least 4 hours)
  • 230 g Almonds
  • 160 g Coconut Oil (melted)
  • 100 g Maple Syrup
  • 1 tbsp Vanilla Extract
  • 1 x can of Coconut Milk (The Thick Part)
  • 30 g Cocoa Powder


  • 200 g Frozen Berries
  • 100 g Medjool Dates


  1. Sprinkle the base of the tin with shredded coconut.
  2. Blend the almonds and dates in a high-speed food processor until the mixture reaches a crumbly texture.
  3. Spread the base mixture out equally in the bottom of the baking pan.
  4. For the filling, mix together all the ingredients in a high speed food processor until it resembles a smooth and creamy consistency.
  5. Pour the filling out over the top of the base, and place in the freezer for at least 1 hour.
  6. Just before the hour is up, blitz the frozen berries and dates in a high-speed food processor.
  7. Spread the topping evenly over the filling and place back into the freezer again for a few hours, to allow the cheesecake to fully set.
  8. Before slicing, remove from the freezer at least 15 minutes before.



Much Love,

Evie Xx

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