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Parev, Lime ‘cheese cake’

Wednesday, 24th April 2019




This dessert can be made in advance and requires no cooking – just perfect for Seder night especially as this year it falls over Shabbats too! It’s light and tasty and just happens to be vegan as well!


Preparation Time: 20 minutes plus 4 hours soaking

Cooking Time: No Cooking!              Serves: 8- 10 people



300g macadamia nuts

300g cashews

150g pitted Medjool dates

50g dried coconut

90g coconut oil, melted (gently warmed)

30ml lime juice – approx 1 lime

150g raw agave nectar

2 teaspoons vanilla extract

400g mixed berries, such as blueberries and raspberries




  1. Line a 22cm loose based cake tin with baking parchment paper.
  2. Place macadamia nuts in large bowl and cover with cold water for 1 hour.
  3. Place cashews in separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
  4. Pulse macadamia nuts, dates and coconut in food processor to a sticky crumb-like consistency. Transfer to the base of the prepared cake tin and press down to make the base.
  5. Place cashews, coconut oil, lime juice, agave nectar, vanilla extract and 2 tablespoons of water into the food processor.  Puree until smooth.
  6. Pour mixture onto the base, and freeze for 1 to 2 hours, or until firm.
  7. Remove from freezer, slice while frozen, and transfer to serving platter.
  8. Defrost in fridge 1 hour, or in the kitchen for 30 minutes; top with berries; and serve.
  1. Check the latest cookery classes and events for singles.

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W :



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