Granola Cheesecake Bars


These no-bake Berry ‘Cheesecake’ Granola Bars will have your taste buds dancing!

They are grain, gluten and dairy free and can be made vegan* as well.

With a light, fruity filling and crunchy granola base, they make the perfect Summer dessert whether you are having friends over or just want to treat yourself.

A great alternative to regular cheesecake if you’re looking for something delicious but also incredibly nutritious!

* We used our Honey & Pecan granola to make the base but just switch to our vegan Chia & Hemp granola and swap out the honey in the filling for maple syrup or coconut nectar.

Makes 8 bars



For the base:

For the filling:

  • 225g cashews (soaked for 3 hours)

  • 40g coconut oil

  • 75g raspberries

  • 50g strawberries

  • Juice of 1 lemon

  • 2 tbsp honey


  1. Line a loaf tin with baking paper.

  2. In a food processor, blend the granola and coconut oil until the granola is ground fine and the mixture is starting to stick. Spoon the mixture into the loaf tin and press down to make the base. Place in the fridge whilst making the filling.

  3. To make the ‘cheesecake’ filling, blend the cashews, coconut oil, berries, lemon juice and honey in a food processor. Blend until fully mixed together and until it is a smooth, creamy texture.

  4. Spoon the filling onto the granola base, then place in the freezer for around two hours to set.

  5. Remove from the freezer, lift the baking paper out of the tin and cut the cheesecake into bars with a sharp knife. Tuck in and enjoy now or store in a Tupperware in the fridge!


Paleo Mince Pies

Let’s get festive with these deliciously comforting Mince Pies made with all natural ingredients, no refined sugar, and no grains or gluten! The perfect treat for Christmas, to share with family and friends (these will go pretty quick..!)


Makes 10 Mince Pies


  • 150g of almond flour (ground almonds)

  • 75g of coconut flour

  • 1 tbsp of coconut sugar

  • 1/2 tsp of baking powder

  • 1/2 tsp of salt

  • Zest of an orange

  • 115g of butter, frozen. Plus a little extra for greasing

  • 1 egg, beaten

  • Approx 350g homemade mincemeat, or if you want to buy the mincemeat we recommend a more natural brand such as Meridian


  1. Sieve the ground almonds, coconut flour, sugar, baking soda and salt into a bowl and stir in the orange zest.

  2. Grate the frozen/cold butter into the flour and mix together with your fingers until crumbs form.

  3. Stir in the egg and bring together with your hands until a dough is formed.

  4. Divide the dough in half, wrap each in cling film, and place in the fridge for at least one hour.

  5. Pre-heat the oven to 180 degrees and grease the moulds of a muffin / cake tin.

  6. Remove the dough from the fridge and place between two sheets of baking paper. Roll out the dough and using a cookie cutter, cut out circles and press into the moulds; patience is required as being gluten free means the pastry will be a little more crumbly - it’s fine to use your fingers to squish together any cracks!

  7. Fill each pastry mould with mincemeat, then using the remainder of the dough, cut out enough stars to top each pie with.

  8. Bake in the oven for 12-15 minutes, or until turning golden. Leave to cool in the tin before gently easing out (this is important or they may fall apart!)

  9. Enjoy on their own or serve with coconut yogurt, delicious!