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

  • Prep:25 mins
    plus 2 hrs chilling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 329
  • fat 21g
  • saturates 6g
  • carbs 24g
  • sugars 20g
  • fibre 3g
  • protein 8g
  • salt 0g


  • 280g unsalted cashew nuts
  • flavourless oil, for greasing
  • 140g unsalted almonds
  • 140g pitted dates
  • 100g coconut cream
  • 2 tbsp coconut oil, melted
  • 2 tbsp clear honey
  • 1 tsp vanilla extract
  • juice ½ lemon
  • 140g blueberries, plus a handful
  • 5 pitted dates


Vary the ingredients

Try replacing the blueberries with another berry, or vary the nuts in the base with walnuts or pecans.


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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