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Fruit Cheesecake


Serves 8 generous portions


1 cup of Porridge Oats
1 packet of 175g Eco Noisettes Hazelnuts biscuits
1/4 cup of melted margarine

2 cups of cashew nuts, dry
2 cups of fresh blueberries (approx. 1 & 1/2 punnets)
- if these are unavailable, try
raspberries/strawberries/redcurrants/blackcurrants etc)
2 tablespoons of raw agave nectar
2 tablespoons of chocolate powder (or cocoa nibs)


To make the base:.
Put the biscuits into a bag and bash them with a rolling pin until they’re nicely crushed. Melt the margarine in a saucepan then add to the biscuits in a bowl, mixing well. If the mixture is too dry, just add a little more melted margarine.

Line an 8” shallow cake tin with greaseproof paper
(sometimes worth putting a dab or two of margarine
underneath the paper in order to stop it from moving). Then spread the mixture out in the tin, pressing in down firmly. Chill in the fridge for 1/2 an hour.

To make the filling:
Add the remaining ingredients, except one cup of blueberries (or other fruit) into a high powered blender. Blend all the ingredients until the cashews are completely broken down and the mixture is smooth.
Pour this mixture onto your base and spread it to the edges. Decorate the remaining blueberries (or other fruits) on top. Put this into a freezer for at least an hour before serving. This keeps for many weeks in a freezer, just defrost it for half an hour before cutting and serving. Enjoy!

adapted from
Naked Chocolate
by David Wolfe & Shazzie


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