Frozen berry and coconut vegan cheesecake recipe | Sainsbury`s Magazine
This beautiful frozen berry and coconut ‘cheesecake’ recipe is low-fat, vegan and gluten-free. A lighter, make-ahead dessert perfect for entertaining.
Ingredients
- 250g cashews
- 1 x 400g tin coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste or vanilla extract
- zest of 1 lemon plus 1 tbsp juice
- 150g raspberries
- 150g blueberries
- 75g blanched almonds
- 50g desiccated coconut
- 125g Medjool dates, pitted and roughly chopped
- a handful of fresh and/or frozen berries
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