A recipe from Coach House cook Wendy

As Wendy was sharing this sugar-free recipe, a retreatant who'd tasted this stopped by to add her testimony.

"It looked so lovely and it tasted amazing," she said. "It needs to be in a specialist food magazine."

She added: "It was very creamy, with the sharp fruit at the top and best of all: the cake at the bottom. It was delicious!"

Wendy has used US cups to measure the ingredients.

Ingredients (makes 4)

For the 'biscuit' base

• half a cup of dates
• half a cup of flaked almonds

For the 'cheesecake' layer

• 2 cups cashews, soaked for about 2 hours
• half a cup of very thick, full-fat coconut milk
• 12 strawberries

For the berry topping

• 1 cup of blackberries, redcurrants, strawberries

Method

• First make the berry topping. Blend half a cup of berries until they form a creamy sauce and set aside. Keep back the rest of the topping berries for decorating your finished desserts
• Then make the 'biscuit' base. Blend the almonds and the dates together in a food processor until they form a sticky mass. Don't blend them for too long. You want the mix to be sticky but still a bit crunchy so you get some nice texture. Divide the mixture evenly into four dessert glasses, pressing it into the bottom of the glasses using your fingers.
• Next is the 'mascarpone' layer. Put the cashews and the coconut milk in a blender and process until smooth. Then put about half of it on the 'biscuit' base (this will be the white layer). Freeze the glasses for about 15 minutes (maybe a bit longer if you want the layers to be more accurate).
• Then add the 12 strawberries and blend again for a minute unitl the mixture becomes lightly pink. First put a thin layer of strawberry sauce on the first 'mascarpone'/cashew layer and freeze again for another 15 minutes. Then add the second, pink layer.
• Top them off with the remaining berries and enjoy!

These vegan cheesecakes freeze well. Just defrost them for 1-2 hours before eating.

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