Going dairy-free doesn’t have to mean giving up on creamy desserts. Soaking cashews soften them up enough that they blend into a luscious cream - adding kalamansi elevates it to tarty goodness. This cheesecake is free from refined sugar and flour - the crust is made from a mixture of nuts and dates. Keep them in the freezer for emergency dessert you can feel good about! Makes 6 to 7 cheesecake bites



For the nut crust:

1/2 cup almonds or walnuts, toasted

Pinch of salt 1/2 cup dates or raisins, soaked in warm water

  1. Toast the nuts in a preheated 350 F / 180 C / gas mark 4 oven until browned (7 minutes for walnuts, 12 to 15 minutes for the almonds). Set aside to cool down.
  2. Place the nuts and salt in a food processor and process into a meal. If you’re using a mini food processor it’s best to do this in two batches. Be careful as if you process the nuts too long, they will turn into nut butter! Set the nut meal aside.
  3. Drain the dates or raisins (reserve the water) and place them in the food processor. Blend until small bits are formed and it forms a ball.
  4. Add the nut meal in and blend until a loose dough forms - it should stick together when you squeeze it with your fingers. If it seems dry, add the soaking water by the tablespoonful.
  5. Line a cupcake tin with cupcake liners. Scoop 2 tablespoons of the crust into each liner and press down with the back of a spoon or the bottom of a small glass or measuring cup. Store in the refrigerator or freezer while you make the filling.


For the filling:

Makes 1 3/4 cups

3/4 cup cashews

1/4 cup + 2 tbsp non dairy milk or water

1/4 cup + 2 tbsp calamansi juice

3 tbsp virgin coconut oil or refined coconut oil (eg Marca Leon, green bottle)

5 tbsp coconut sugar or a few teaspoonfuls of stevia to taste Pinch of salt

  1. Soak the nuts…
    • … in room temperature water in the refrigerator overnight. Rinse and drain.
    • … by pouring boiling hot water over them and let soak for 2-3 hours. Rinse and drain.
  2. Place the soaked nuts in a blender together with the water or milk and calamansi juice. Blend until smooth.
  3. Add the oil, sugar, and salt, and blend again.
  4. Pour about 1/4 cup of the filling per cheesecake. Tap the tin a few times to release air bubbles. Cover and freeze until firm.
  5. Eat the cheesecake bites frozen or defrost in the refrigerator for an hour or room temperature for 10-15 minutes.