Ingredients
- 500 g of frozen smoothie mix
- 300 g of cashews
- 120 g of gluten-free oats
- 310 g of dates
- 4 tbsp of coconut oil, melted
- 15 g of fresh ginger, peeled and grated
- 2 limes, juiced
- 2 good handfuls of fresh berries (we used strawberries and raspberries), to decorate (optional)
Method
Step 1
Pulse the oats, 150g dates, 1 tbsp coconut oil and a pinch of salt in a food processor until everything starts to stick together.Step 2
Line the base of a small cake tin with cling film. Pour in the mixture and press into the bottom to make the cheesecake base. Set aside.Step 3
Whizz the cashews, remaining 3 tbsp coconut oil, ginger, remaining 160g dates, lime juice and 75ml water until velvety smooth.Step 4
Spread a layer of Frozen Smoothie mix over the base, then a layer of the cashew mixture. Repeat, until you’ve used all the mixture and frozen smoothie.Step 5
Take a skewer or chopstick and stir it through the layers of cashew and smoothie to create a marbled effect. Place in the freezer overnight or until solid.Step 6
Decorate with fresh berries before serving, if you like.