For the base:

1/2 cup (55g) oat flour - plain oats ground up into a flour in the food processor. Use gluten-free oats if allergic/intolerant.

1/2 cup (50g) ground almonds

Pinch of salt

1 tbsp Biona Organic Coconut Blossom Nectar

2.5 tbsp Biona Organic Coconut Bliss, melted


For the filling and coating:

1/2 cup (65g) cashews, preferably soaked for 4 hours

1/2 cup (70g) raw or frozen strawberries

2 tbsp Biona Organic Coconut Bliss, melted

3 tbsp Biona Organic Coconut Blossom Nectar

5 tbsp Biona Organic Salted Caramel Coconut Bliss 

150g Dairy-free dark chocolate



Mix all of the base ingredients together in a bowl and press into a loaf tin covered with parchment paper. Place in the freezer while you make the filling.

Add the cheesecake ingredients to your blender and blend until smooth. Pour over the base and spread evenly with a spoon or a spatula. Return to the freezer and leave to set for 1 hour.

Transfer the salted caramel into a small bowl and microwave for a few seconds to soften (makes it easier to spread). Spread on top of the strawberry cheesecake and place back into the freezer and allow to chill for another hour.

Once set, slice into 8-10 bars and drizzle with the melted chocolate. 

Store in the freezer and take out 15-20 minutes before serving.



Created by Nadia's Healthy Kitchen

Windmill products used in this recipe