By @healthyeating_jo




  • 1/2 cup of almonds (or mixed nuts of choice) @lucky.nuts
  • 1/8 cup shredded coconut @woolworth_au Macro
  • 2 Tbsp sugarfree chocolate powder @du_chocolat
  • 1/4 cup dried figs (soaked overnight or 15mins in boiling water and drained)
  • Add almonds to food processor and blend for a few seconds. Add the remaining ingredients and blend until crumbly.
  • Press into silicon muffin tray with your fingers, and put in the freezer while you make the filling


  • 2 cups raw cashews (soaked overnight or 5 hours)
  • 1/3 cup granulated stevia @natvianaturalsweetener
  • 1/4 cup @almondbreezeaus almond coconut milk unsweetened
  • 2 tsp vanilla extract
  • 2 tsp @matcha_maiden (or more to taste)


  1. Blend all ingredients until really smooth, scraping down edges as required.
  2. Spoon over base and put in the freezer overnight.

Topping (optional)

  1. Sweet Coconut Vanilla or Matcha Cream Icing
  2. 1 can full fat coconut cream (left in the fridge overnight)
  3. 1/4 cup sugarfree icing sugar @natvianaturalsweetener
  4. 1/2 tsp vanilla extract (optional)
  5. 1/2 tsp matcha powder @matcha_maiden (for matcha cream)
  6. Blend with electric beaters until fluffy. Put into piping bag and ice the cheesecakes if desired.
  7. Store in the freezer without toppings.
  8. Eat straight from the freezer, no thawing required!



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