This is one of Juliette’s favourite recipes and it’s so simple. What’s great is that you can also make it so different by switching the fruit around. At the moment her favourite is using blackberries. It’s dairy free, gluten free and refined sugar free too! blackberry cheesecake
1 cup dates, soaked until very soft
1 cup dried organic, unsweetened coconut (or you can use 1 cup of nuts or seeds)
2 & 1/2 cups cashew nuts pre soaked for at least 1 hour
1/4 cup coconut cream
1/3 cup maple syrup
½ cup coconut oil, softened
2 cups fresh pineapple chunks, strawberries or blackberries (depending on what type of cheesecake you want to make)
*Using the same fruit as used in the base*
1 cup of fruit of your choice
1 cup of dates
1 tbs coconut oil
Method: Crust;
Place soften dates and coconut in food processor and process until well blended.
Pat into the bottom of tin and place in the fridge to set
In a high-speed blender, purée the coconut and coconut water together until smooth.
Add the maple syrup and coconut oil. You want this to be quite smooth so blend away until it is.
Add 1 cup of the strawberries or other fruit.
Stir the fruit into the cashew cream mixture, pour over the crust and let it set in the refrigerator for 4 hours. Move to the freezer and leave until firm.
Take your ingredients and blend until smooth. Then pour over the top of the cake and place in the freezer to set.
Juliette Bryant is a nutritionalist, superfood chef and presenter who travels the world running workshops and talks and giving nutritional consultations to individuals and businesses.
Her motto is, ‘let delicious food be your medicine.’  Inspired by natural healing and nutritional science Juliette has 20 years experience helping people to better health and happiness.
She is the author of Divine Detox – A 7 Day Guide To Better Health & Vitality, and Divine Desserts – How To Have Your Cake And Eat It.
For more information about her work please visit: