No bake chocolate cheesecake

A healthy cheesecake? Don't knock it till you try it


For the crust:
• 250g walnuts
• 3 tbsp desiccated coconut
• 60ml maple syrup
• 2 tbsp coconut oil, melted
• 1/2 tsp salt
For the filling
• 250g cashew nuts
• 1 courgette, chopped into cubes
• 120g cacao powder
• 60ml coconut oil, melted
• 110ml maple syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
For the topping:
• Frozen berries


1. Place some greaseproof paper in the bottom of a loose-based tin (if making a big cheesecake). If making smaller cheesecakes, get your ramekins.
2. Place the walnuts into a food processor and whizz until they become crumb like.
3. Add the remaining crust ingredients to the processor and whizz until the consistency is a wet dough.
4. Place the cashew nuts into the food processor and whizz until crumbs. Add the courgette, maple syrup, cacao powder and salt to the food processor and blend.
5. Add the coconut oil and whizz until all combined.
6. Pour the mixture over the walnut crumb, and spread evenly over.
7. Freeze the cheesecake(s) for at least 8 hours, or overnight.
8. When serving, remove from the freezer and leave to stand for 15 minutes. Add the frozen berries to a saucepan and heat on a low heat.
9. Spoon over the cheesecake and serve.

PREP & COOK TIME: 8 hours and 20 minutes

SUPERFOOD: Courgette contains vitamin C to enhance your skin and immune system