Blueberry & coconut frozen ‘cheesecake’ bars

These bars satisfy my sweet tooth, but are lower in refined sugars than some other desserts thanks to the dates, blueberries and agave.

SERVES 10-12 PREP 25 mins plus 2 hrs freezing NO COOK EASY V ❄

280g unsalted cashew nuts sunflower oil, for the tin

For the base

140g unsalted almonds 140g pitted dates

For the ‘cheesecake’ layer 100g coconut cream 2 tbsp coconut oil, melted 2 tbsp agave syrup

1 tsp vanilla extract ½ lemon, juiced

For the topping

140g blueberries

5 pitted dates

1 Tip the cashews into a heatproof bowl and cover with boiling water from the kettle. Soak 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 together in a food processor until finely chopped. Tip this into the prepared cake tin and press the mixture down, smoothing it with the back of a spoon until evenly spread across the base. Put in the freezer to firm up while you make the ‘cheesecake’ layer.

3 Drain the soaked cashew nuts and tip half into the food processor. Add the coconut cream, melted coconut oil, agave syrup, vanilla and lemon juice, and blitz until the mixture is smooth and creamy. Remove the tin from the freezer and spread the mixture over the base. Return to the freezer for another 30-40 mins until firm. 4 To make the topping, blitz most of the blueberries and the dates with the remaining cashews in the food processor. Take the tin out of the freezer again and spoon over the topping, then scatter with the reserved blueberries. Return to the freezer for at least 1 hr to firm up.

Will keep frozen for up to two months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and serve.

GOOD TO KNOW vegan • gluten free

PER SERVING (12) 329 kcals • fat 21g • saturates 6g •

carbs 24g • sugars 20g • fibre 3g • protein 8g •

salt none