BLUEBERRY & COCONUT FROZEN 'CHEESECAKE' BARS
These gluten and dairy-free berry and coconut cream sweet treats from BBC Good Food magazine reader Jenna Hope are entirely raw
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 11
Steps:
- Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.
- To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the 'cheesecake' layer.
- Drain the cashew nuts and put half in the food processor. Add the ingredients for the 'cheesecake' layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.
- To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.
Nutrition Facts : Calories 329 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein
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