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Sweet treats! Dessert RECIPES

Let your sweet tooth do the talking and prepare delectable desserts to die for…

Unicorn cheesecake

By Murielle Banackissa (

Serves 8-10 | Prep 30 mins plus freezing | Cook none | Calories 325 (per serving)


175g (6oz) dates – if the dates are hard, soak in hot water for 30 minutes, then drain

115g (4oz) walnuts

a pinch of salt


150g (5¼oz) cashews, soaked in boiling water for 1 hour, drained

150ml (5fl oz) coconut milk

30ml (1fl oz) melted coconut oil

3 dates – if the dates are hard, soak in hot water for 30 minutes, then drain

1 tbsp lemon juice

1½ tsp maca powder

1½ tsp matcha blue powder, diluted in 1 tsp warm water

1½ tsp blueberry powder, diluted in 1 tsp warm water


frozen or fresh berries

hemp hearts

1 For the base, line the bottom of a 18cm (7in) springform pan with parchment paper. Set aside.

2 In a food processor, add the dates, walnuts and salt. Process until a sticky dough forms. Measure 60g (2oz) of the mixture, transfer to an airtight container and refrigerate.

3 Transfer the rest of the mixture into the prepared springform pan. Using your hands, press the walnut-date crust evenly along the bottom of the pan. Transfer to the freezer.

4 For the filling, add the cashews, coconut milk, coconut oil, dates and lemon juice to a high speed blender and process until silky smooth, adding more coconut milk if needed to blend smoothly. Divide the filling between three bowls.

5 To one bowl, add maca powder. Stir. Taste and add more powder if you want a stronger maca flavour.

6 To another bowl, add some blue matcha. Stir. Add more powder (diluted in a touch of water) if you want a more intense colour.

7 To the last bowl, add blueberry powder. Stir. Add more powder (diluted in a touch of water) if you want a deeper purple colour.

8 Pour all three fillings into the crust. Swirl using a butter knife to create a beautiful pattern. Cover with clingfilm and freeze overnight.

9 The next day, remove the cheesecake from the freezer. Let sit on the counter for 10 minutes, remove from the pan and set on a serving plate. Thaw for an additional 15 minutes.

1 0 Form mini balls with the remaining date-walnut mixture.

1 1 Decorate the cake with fresh berries, date-walnut balls and hemp hearts.

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About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.