Tart Cherry, Coconut & Pistachio Cheesecake Hearts

February 13, 2017

Health food blogger SpamellaB has created this fantastic recipe to help you indulge innocently this Valentines Day. Her blog and social media are an excellent source of ways to indulge healthily, we recommend you pay them a visit.

Serves: Makes 4 small cheesecakes


For the base: –

½ cup Almonds
¼ cup Desiccated coconut
6 Medjool dates
4 tbsp CherryActive® Dried Cherries, soaked in hot water for 10 minutes
1 tbsp Cacao powder
½ tsp Vanilla extract

For the coconut layer –

1 x can Coconut milk, left in the fridge overnight (at least)
3 tbsp Maple syrup
1 tsp Vanilla extract
1 tsp Coconut oil, melted

For the decoration –

6 fresh Cherries, halved and stoned
8 Pistachios, shelled and finely diced
A couple of squares of dark chocolate, finely chopped



  1. Drain the cherries then place all the ingredients in a food processor and blitz well until the nuts and dried fruit have broken down and the mixture comes together. Divide this between 4 individual silicone cheesecake moulds – heart ones if possible! Press down to cover the base and reach about ¼ of the way to the top. Freeze.
  2. Now make the coconut layer: Scrape the solid cream from the can and place in a food processor with the other ingredients. Whizz up until completely smooth and quite thick. Spoon this between the moulds to cover the base and reach just to the top.
  3. Arrange your fruit, nuts and chocolate on top of each, the return to the freezer for at least 4 hours to completely set.
  4. When you’re ready to serve, remove from the freezer 10 minutes before then pop out of the moulds and onto a serving plate. Now enjoy!

If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB