A dessert that combines the simplicity of natural ingredients with pure indulgence. Every bite is full of flavor, texture, and color — no baking, no guilt.
Ingredients
For the crust:
1 cup Nutorious roasted unsalted almonds
1 cup pitted dried dates
1 tbsp shredded coconut
A pinch of salt
For the “cheesecake” cream:
2 cups cashews (soaked for 4–6 hours)
1/2 cup coconut milk (or other plant-based milk of your choice)
1/4 cup agave or maple syrup
1/4 cup melted coconut oil
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup raspberries or cranberries (fresh or frozen)
For the fruit swirl:
1/2 cup red berries (raspberries, cranberries, etc.)
1 tbsp agave syrup or honey (if not strictly vegan)
A splash of lemon juice
For garnish:
Shredded coconut
A few fresh cranberries or berries
Instructions
Blend the almonds, dates, and coconut to form a sticky crust. Press into a cake tin to create the base.
In a blender, mix all cream ingredients until smooth. Pour over the base.
Purée the fruit with agave and lemon juice and swirl it on top of the cream layer using a toothpick or knife.
Freeze for at least 4 hours. Serve chilled, topped with berries and shredded coconut.
Enjoy!
