Dairy-free chocolate cheesecake

Dairy-free chocolate cheesecake
Makes 4 portions

Ingredients
base: 
130g digestive biscuits
60g dairy-free spread

topping:
90g raw cashews, soaked for 48 hours in the fridge
20-25ml lemon juice
2 tblsp liquid coconut oil
150ml full fat coconut milk
100g dairy-free dark chocolate, melted
2 tblsp soft brown sugar

Method
Crush the biscuits with the end of a rolling pin in a bowl, or place in a strong zip-lock bag and using the rolling pin to squash them. They should be fairly finely crumbed.  Meanwhile heat the spread in the microwave or a small pan, until just melted.  Stir together with the biscuits until well mixed, then press down into four small individual greased dishes.  Put in the fridge.

Uncooked chocolate coconut 'cake'

Chocolate coconut 'cake' with raw ingredients
Serves 2

Ingredients
1/2 cup sunflower seeds (or mixed with other seeds)
1/4 cup desiccated coconut
2 tblsp cocoa powder
1/2 tsp cinnamon
6 dried dates, with stones removed
1 apple

a few strawberries and a teaspoon extra coconut to decorate

Method
Grind the seeds in a food processor or blender.  Add the coconut, cinnamon, cocoa and dates, and process briefly until mixed. Cut the apple into quarters and remove the core and stalk, but don't peel. Cut each piece in half, and add to the food processor or blender, and process until fairly homogenous.

You may need to scrape down the sides of the food processor, depending on its size.  With a large one, it may be easier to double all the quantities. However if there are still pieces of recognisable apple or date, it's not a problem.

When it's mixed well, place in a serving dish or tin, and press down firmly.  Sprinkle a little coconut on the top, and some halved strawberries, then put in the fridge for an hour or two.

This doesn't cut like a cake, but makes a fairly firm dessert.

Deep dark secret cake (dairy-free)

Deep Dark Secret Cake (with coconut cream topping)
makes up to 12 slices

Ingredients:
3 cups chopped dates (about 36 medium)
100g (1/2 cup) sugar or honey
100g (about 1 cup) walnuts, chopped finely
4 eggs
50g (1/2 cup) wholewheat flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla essence

Middle: 
3-4 bananas
2 large oranges or 4-5 satsumas

Topping: 
435g can crushed pineapple
400g can full fat coconut milk, chilled

Method: 
Combine the first eight ingredients in a bowl, and mix together thoroughly. Spread them into a greased and lined cake tin, approximately 20x30cm. Bake for about half an hour at 180C, until the top is firm to the touch. Cool, then turn onto a wire rack.

Break half the cake into small pieces and spread out on a platter or flan dish, at least 30cm in diameter. Chop the bananas and spread over. Peel the oranges or satsumas, and place segments over the bananas, squeezing a little of the juice over them to stop them browning.

Break up the rest of the cake, and pile it on top, hiding the fruit. Top the whole with the can of pineapple, including the juice. Whip the coconut cream (see below for detail) and pile on top.  Refrigerate until needed.