Eat Well

No-Bake Cakes

Golden Gut Cheesecake

Recipe / Lee Holmes

Does anyone else have a love affair with cheesecake? It combines two of my favourite things — cheese and cake — and makes for one delicious dessert. My Golden Gut Cheesecake is a perfect afternoon treat or delightful dessert for summer. It’s a raw, vegan, gluten-free, dairy-free and refined sugar-free cheesecake that is absolutely delicious.

Makes: 1 cheesecake

Base

250g cashew nuts
1½ cups shredded coconut
Pinch sea salt
3 tbsp lemon juice
1 tbsp melted coconut butter

Filling

250g cashew nuts
½ cup coconut butter
3 mangos, diced, or frozen mango pieces
4 tbsp lemon juice
1 tsp vanilla extract
2 tbsp rice-malt syrup
1 tbsp Golden Gut Blend* (optional)
4 tbsp coconut milk

Handful berries, to serve

To make base, place nuts and coconut in blender and blend until finely chopped.

Stir in remaining base ingredients (add some filtered water if necessary).

Mould into dough and press into 20cm spring-form cake tin. Place in freezer.

To make filling, place all filling ingredients in blender and blend until smooth. Place mixture in base and smooth. Return to freezer or fridge until set.

Remove from freezer or fridge 15 mins before serving.

Top with mixed berries to serve. Enjoy!

Serve these lime tarts with a dollop of coconut yoghurt.

Mini Lime Tarts

Recipe / Lee Holmes

Lime is so much more than just zest to add to a drink; it can boost your overall complexion and immunity, and help cleanse the body. There’s something about these lime tarts that makes me really happy. They’re equally creamy and tarty, tangy and sweet, satisfying and crisp with a crumbly texture.

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