- 250 ml raw almonds
- 125 ml dried, desiccated coconut
- 6 fresh Medjool dates, soaked and pitted
- 300 g frozen or fresh pitted cherries (or frozen mixed berries)
- 250 g frozen or fresh mixed berries
- 2 cinnamon sticks
- 125 ml water
- 30 ml castor sugar
- 400 g cashew nuts, soaked in water overnight, then drained
- 400 g can coconut cream, chilled
- Juice of 1 lemon
- 30 ml maple syrup
- 10 ml vanilla extract
- 250 g cherries with stalk, pitted
- To make the date base: Lightly grease a standard-sized silicon muffin tin with cooking spray. Place the muffin tin on a tray so it’s on a sturdy base and remains steady.
- Place the almonds, coconut and dates in a food processor and process until smooth and slightly sticky. Divide into 12 equal portions and press each into a muffin cavity until levelled. Freeze. Meanwhile make the coulis and other elements of this cheesecake.
- To make the cherry coulis: Place all the cherry coulis ingredients in a saucepan. Bring to the boil while stirring. Simmer for 10 minutes or until the berries disintegrate into a sauce. Then allow to cool.
- To make the filling: Place the drained cashew nuts, lemon juice, maple syrup and vanilla paste in a food processor.
- Add the creamy or solid segments of the coconut cream if frozen – not the liquid part. Reserve the liquid from the can of coconut cream in the fridge to make a smoothie for soup on another day.
- Whizz until super smooth. This takes about 5 minutes. Remove the muffin pans containing the date bases from the freezer. Pour equal spoonfuls of the creamy nut filling into each.
- To complete the cheesecake: Pour spoonfuls of the cherry coulis onto each creamy nut base and spread over, using the back of a spoon. Place a pitted cherry with the stalk still attached in the centre of each one for a gorgeous finish.
- Freeze, preferably overnight, or at least for 5 hours until rock solid. Serve immediately and enjoy!