An easy no-cook gluten-free, dairy-free, vegan blackcurrant & vanilla
cheesecake topped with fresh peaches from the garden!


  • 1 cup of nuts (e.g. mix of almond and Brazil)
  • 3/4 cup dates (soaked)
  • 1/2 teaspoon of salt
  • 1/2 cup activated buckwheat
  • 1 jar of Raglan Food co. (Blackcurrant and Vanilla Coconut Yoghurt 350g)
  • 1x peach, preferably from a friends backyard ????


  1. Blend the nuts to a crumb
  2. Add dates and salt
  3. Stir in buckwheat by hand
  4. Press into a silicon mould or line a baking tray with cling film
  5. Pour the coconut yoghurt on top
  6. Slice peach and decorate artfully
  7. Pop in the freezer for an hour or 2 to set
  8. Enjoy! ☺️

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