3 fruity and festive vegan desserts

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.