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100g Mornflake Gluten-Free Jumbo Oats
80g Hazelnuts
25g Cacao powder
9 Medjool dates, pitted
1 tbsp Coconut oil
Pinch of salt

100g Frozen strawberries
70g Cashews
60ml Cacao butter, melted
2-4 tbsp Maple syrup, to taste
7 Dried strawberries

50g Dairy-free white chocolate, melted


Put all of the ingredients for the base into a food processor and process until a dough forms. If the mixture isn’t sticking together, add in 1-2 tbsp water. Press the mixture tightly into your heart shaped moulds (approx. 50g per heart).

Place in the fridge or freezer to firm up whilst you make the filling.

Put all of the ingredients for the filling into a blender and blend until smooth and creamy.

Divide the filling between the 7 hearts and tap against the work surface to remove any air bubbles.

Top each cheesecake with a crumbled dried strawberries, then place in the freezer for a couple of hours to set (or until ready to eat).

Before serving, remove the cheesecakes from the mould and drizzle 1 tsp of melted white chocolate over each one. Serve immediately after.

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