- 280g unsalted cashew nuts
- flavourless oil, for greasing
For the base
- 140g unsalted almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 140g pitted dates
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
For the 'cheesecake' layer
- 100g coconut cream
- 2 tbsp coconut oil, melted
- 2 tbsp clear honey
- 1 tsp vanilla extract
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the topping
Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.
To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the ‘cheesecake’ layer.
Drain the cashew nuts and put half in the food processor. Add the ingredients for the ‘cheesecake’ layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.
To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.
Vary the ingredientsTry replacing the blueberries with another berry, or vary the nuts in the base with walnuts or pecans.