A delicious and decadent pudding free from gluten, dairy, eggs and soya. Created by Vicki Montague – The Free From Fairy
- 175g Maple Sunrise, crushed
- 60g coconut oil, melted
- 250g cashew nuts, soaked
- 40g coconut oil, melted
- 1tsp vanilla extract
- 2 lemons; juice of both, zest of one
- 3tbsp maple syrup or other liquid sweetner
- 150g mixed red berries (can be frozen)
- 40g sugar
- 1-2tbsp water
- Place the cashew nuts in a large bowl, cover with water and leave to soak in a cool place for a minimum of 4 hours, or overnight.
- Line the base of a 20cm loose-bottomed round tin and grease the sides with a little coconut oil or margarine.
- To make the base layer, place the Maple Sunrise in a food processor and blitz until you have a coarse powder. Alternatively, place in a thick bag and crush the flakes using a rolling pin.
- Add the crushed Maple Sunrise to the melted coconut oil and mix well. Spread the mixture evenly over the base of the prepared tin and place in the fridge to set.
- Meanwhile, drain the cashew nuts and place them into a food processor or blender, along with all the other topping ingredients. Process until very smooth.
- Scrape the mixture onto the base layer and spread evenly.
- Place the cheesecake into the freezer for two hours until set. Alternatively, place in the fridge overnight. When ready to serve, remove from the tin and transer to a plate.
- To make the berry sauce place the mixed fruit, sugar and water in a small saucepan over a low heat, stirring until the sugar has dissolved. Bring to the boil and then simmer for approx. 20 minutes until thickened and the fruit is soft. Sieve the mixture and serve in a jug to pour over the cheescake.
- This can be made a day or two in advance so is the perfect dinner party pudding!