• 1 1/2 cups of Walnuts
  • 1 1/2 cups of pitted Medjool Dates
  • 1/2 cup of Shredded Coconut
  • 1/4 tsp Cinnamon
  • Pinch of Salt

Base Method:

  1. Place walnuts in food processor and whiz up until they form a fine crumble
  2. Add remaining ingredients and whiz until all are well combined
  3. Line a spring-form cake tin with baking paper in the bottom
  4. Spread base layer evenly across and firmly press down and mould in to the tin using the back of a spoon


  • 3 1/2 cups of Soaked Cashews
  • 1 can of Coconut Cream
  • 1/2 cup Coconut Oil (melted)
  • 1/2 cup Maple Syrup
  • 2 Cups of fresh (or thawed frozen) Strawberries
  • 1 tsp Vanilla
  • Pinch of Salt

Cheezecake Method:

  1. Place coconut cream, maple syrup, melted coconut oil, vanilla and salt all in a blender and blend for a moment until combined
  2. Add half the amount of cashews and blend until smooth
  3. Add remaining cashews and blend until smooth once again
  4. Pour just over half of the mixture in to the cake tin evenly and place in the freezer
  5. Add the strawberries to the remaining mixture and blend until smooth
  6. Once the first layer is firmly set pour the strawberry layer on top and return to the freezer to set once again
  7. Once set, remove from the freezer and allow to soften slightly to slice and serve

Option: Fresh strawberries to garnish and / or blend some extra strawberries in to a sauce and pour over the top

Note: store in the fridge and it can be kept in the freezer for several weeks