• For the base:
  • 3 cups unsalted cashews
  • Cooking oil
  • 1 1/2 cups almonds
  • 1 1/2 cups Medjool dates, pitted, plus 5 for the topping
  • For the "cheesecake" layer:
  • 1 can coconut milk, refrigerated
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons light agave
  • Juice 1/2 lemon
  • Zest 1 lemon
  • 1/2 teaspoon lemon oil/extract
  • For the topping:
  • 1 1/2 cups blackberries, plus a handful to garnish
  • Freeze-dried blackberry powder
  • Shredded coconut, toasted
  • Mint leaves


  1. Soak the cashews in cold water overnight. Lightly oil a 9-inch square cake pan.
  2. To make the base, place the almonds and the dates in a food processor and process until very finely chopped. Transfer to the cake pan and press the mixture down evenly to form the base. Put the pan in the freezer to firm up while you make the cheesecake layer.
  3. Drain the cashews and put half in a food processor. Scoop the cold coconut cream off the top of the can of coconut milk, about 1 cup and add to food processor. Add the remaining cheesecake layer ingredients and blitz until smooth and creamy, about 5 minutes. Spread the creamy mixture on top of the base and place in the freezer.
  4. To make the topping, add the blackberries, 5 remaining dates and remaining cashews to the food processor. Blitz until combined. Take the cake pan out of the freezer and spoon over the topping, spreading out to cover. Return to freezer.
  5. Remove from the freezer 10 minutes before serving, then slice into 10 to 12 bars. Sprinkle with the toppings of your choice to serve.