3 fruity and festive vegan desserts
Baking made easy! Celebrate summer with your favourite cheesecake, dessert or slice. Leda’s biscuit range is free of gluten, dairy, egg and soy, making them a versatile, low-allergy and vegan treat the whole family can enjoy. Find Leda Gingernuts and Arrowroot biscuits in select Coles supermarkets.
Mango Jelly Cheesecake
Recipe / Leda
Makes: 8 slices
GF, VG
Note: This recipe requires an overnight preparation time.
=R1=
Fruity Coconut Mousse Shots
Fruity Coconut Mousse Shots
Recipe / Leda Nutrition
Makes: 6 individual desserts
GF, VG
=R2=
Strawberry Coconut Ice Cream Cake
Strawberry Coconut Ice Cream Cake
Recipe / Leda Nutrition
Makes: 12 slices
GF, VG
=R3=
For more information visit ledanutrition.com
3 fruity and festive vegan desserts
Celebrate summer with your favourite cheesecake, dessert or slice — let these 3 vegan recipes featuring Leda Gingernuts and Arrowroot biscuits inspire you!
Servings
Prep time
Cook time
Recipe
Ingredients
- Crust
- 205g packet Leda Arrowroot Biscuits
- ½ cup coconut oil, melted
- Filling
- 3 x 270mL tins coconut milk
- 1 cup cashews, soaked in water overnight
- 3 tbsp rice malt syrup
- Juice 2 lemons
- 2 tsp vanilla extract
- ½ cup coconut oil, melted
- Mango Jelly
- 1 cup water
- ½ cup monk fruit sweetener
- 2 tsp agar powder
- 300g diced mango, fresh or frozen
- 1 tbsp lemon juice
Method
- Refrigerate the cans of coconut milk overnight to allow the milk to separate with the creamy layer on the top.
- Cover the cashews with water in a small bowl and place in the refrigerator overnight.
- Lightly grease a 20cm spring-form tin.
- Blitz the Arrowroot Biscuits in a food processor until fine, then, while the processor is going, pour in the melted coconut oil, checking for consistency as you go.
- Press the mixture into an even layer in the prepared tin.
- Drain the cashews and place in the food processor.
- The cans of coconut milk will have separated overnight. Scoop out just the cream and add it to the food processor.
- Add the rice malt syrup, lemon juice and vanilla extract and process until smooth.
- With the processor running, slowly add the melted coconut oil until thoroughly combined.
- Pour the mixture over the crust and place in the freezer to freeze.
- To make the mango jelly layer, boil 1 cup of water in a small saucepan then reduce to a light simmer.
- Add the monk fruit sweetener and the agar powder, stirring continuously until both ingredients have dissolved.
- Add the mango and lemon juice and remove from heat. Stir to combine and allow to cool slightly.
- Remove cheesecake from freezer and pour the jelly mixture over the cake.
- Set in the fridge until ready to serve.
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