Dairy free, gluten free and with no refined sugars, this is the perfect guilt-free pud that won’t give you or the children a sugar-rush before bed. Yay!

Ingredients:

• 185g almonds
• 185g dates, destoned
• 1 tbsp lime juice
• 2 tsp cinnamon
• 220g cashews
• 200g ripe mango, peeled and destoned
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 tbsp chia seeds
• Fresh figs, kiwi fruit, coconut flakes and passionfruit to serve

Method:

1. Blitz the almonds & dates in a food processor until they resemble sticky breadcrumbs.
2. Add the lime juice & cinnamon and blitz again until it starts to come together (you may need to add a little water).
3. Using your hands or the back of a spoon, press the mixture into the base of a 25cm flan tin.
4. Put the cashews, mango, honey and vanilla in the blender and whizz until smooth. Add the chia seeds to the blender at the last minute.
5. Pour this mixture over the base and smooth out the top.
6. Place in the fridge to set for a few hours or in the freezer if you’re short on time. It will last for 2-3 days in the fridge and around 9 months in a deep freeze! Ours lasts for about a day…
7. Best served chilled and topped with slices of fresh fig & kiwi fruit, passionfruit & coconut flakes.

Top Tip: For an even creamier ‘cheese’ and a more nutrient-dense dessert, try soaking your cashew nuts in filtered water for around 3 hours before draining, rinsing and using as normal.

Recipe by Homegrown Kate www.homegrownkate.com