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      Gluten Free Recipes — vegan desserts

      Coconut & Lime Cheezecake Slice

      Coconut & Lime Cheezecake Slice

      Make this no-bake dessert slice for a refreshing, creamy and tangy treat! Even better, this dessert is completely vegan and gluten-free too! The slice will keep in the freezer for up to two weeks (if it lasts that long!) so this is a great make-ahead dessert!


      Makes 15 squares

      Vegan, Gluten Free, Grain Free, Dairy Free, Egg Free, Refined Sugar Free

      What you'll need




          1. Add all base ingredients into a food processor and blitz until combined.
          2. Press the base mixture into a lined slice tin evenly.
          3. Place in the fridge to set while you make the filling.
          4. Add all filling ingredients into a high speed blender and blitz until completely smooth and creamy.
          5. Pour the filling on top of the base.
          6. Place in the fridge to set.
          7. Place in the freezer for 15 minutes just before serving, it’s delicious semi-frozen and tastes almost like cheesecake.
          8. Slice and enjoy.


        Vegan Salted Caramel Cheesecake | GF

        Salted Caramel Cheezecake - Gluten Free, Dairy Free, and Refined Sugar Free. This delectable Vegan Cheesecake is everything that's good about desserts without the guilt

        This delectable 'cheezecake' is the stuff sweet, guiltfree dreams are made of.. with it's oozey plant-based centre ticking all the boxes for a dairy-free treat that's both refined sugar-free, gluten free and vegan. 

        You'll impress the most stalwart cheesecake lovers, and you can freeze the leftovers to enjoy on your own :) 

        Vegan Salted Cheesecake Recipe - Gluten Free & Refined Sugar free

        Ingredients & Method

        1.5 cup dates
        0.5 cup almonds
        0.5 cup buckwheat
        2 tbsp nut butter (I used peanut)
        2 tbsp coconut oil
        A pinch of himalayan salt
        1 tsp cinnamon
        • Add the dates and almonds for a food processor and blitz for 30 seconds, then add the buckwheat and blitz for another 30 seconds until everything resembles a crumb
        • Then spoon in the nut butter, coconut oil, salt and cinnamon and blitz until well incorporated
        • The mixture should easily hold together when pinched
        • Transfer the mixture to the base of a cake tray or tin lined with greaseproof paper


        Ingredients & Method

        4 cups soaked cashews
        6 tbsp lucuma
        2 tbsp coconut oil
        1 cup plant-based milk
        1 cup brown rice syrup
        2 tbsp melted cocoa butter
        2 tbsp Lemon juice
        2 tbsp psyllium husk
        • Soak the cashews for 4 hours prior to making the main part of the cheesecake
        • Add all of the ingredients (apart from the psyllium husk) to a high powered blender and blitz until smooth
        • Pause occasionally and use a spatula to scrape edges, ensuring that everything is mixed evenly
        • Once smooth add in the psyllium husk and blitz again
        • Pour onto your base and pop in the freezer to set


        Ingredients & Method

        1.5 cups dates
        1 tsp himalayan salt
        1 cup boiled water
        4 tbsp lucuma
        4 tbsp coconut oil
        • Add the dates to 1 cup of boiled water and add the Himalayan salt
        • Allow to sit for 30 minutes until the dates are soft
        • Transfer the water and dates to a food processor and blitz until smooth
        • Then add the lucuma and coconut oil and blitz again
        • Using a spatula, smooth the caramel onto the cheesecake and pop back in the freezer to set


        Remove your cheesecake from the freezer after 3-4 hours, leave to sit at room temperature for 45 minutes Then remove from the tray and baking paper and serve with cacao nibs and rose petals.. devour! ;)

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