Raw Fig, Pineapple & Mango Cheesecake Bites

I usually plan recipes but this one was a spur of the moment idea. I’d bought some reduced-price figs and thought, RIGHT – what’s in my cupboards and how can I use them in something awesome… So with recent deliveries from St Dalfour and Flo Superfoods, I have created this amazingly simple but stunning raw dessert recipe. No gluten, dairy or refined sugars, the combination of a nutty cacao base, turmeric-infused pineapple, mango and banana creamy filling and fresh figs on top is just divine. Hope you enjoy!


For the base –

For the filling –

  • 1 x can coconut milk, stored in the fridge for at least 12 hours
  • 1 banana
  • 4 tablespoons St Dalfour Pineapple & Mango Fruit Spread
  • 2 tablespoons maple syrup
  • 3 teaspoons turmeric powder
  • 1 teaspoon vanilla extract

For the topping –

  • 3 fresh figs, halved
  • 1 teaspoon bee pollen
  • Dried rose petals, to decorate (optional)


Get making!

  1. First make the base: make up the Flo Superfoods mix with the dates/prunes according to packet instructions (so easy!). Rather than rolling the mixture into balls, roll into one big one and wrap in clingfilm. Chill for 30 minutes.
  2. Now press the mixture into a small lined tin or tupperware box, spread out evenly to cover and leave in the freezer for 10 minutes.
  3. Next, scoop out the creamed coconut from the tin (leaving the liquid behind) and place in a blender (I use my Nutri Ninja Auto IQ) along with the banana, fruit spread, maple syrup, turmeric powder and vanilla extract. Blend up until thick and smooth. Pour this over the base and freeze for about 30 minutes.
  4. Remove from the freezer and place the figs on top, pushing them down a little. Scatter over the bee pollen then return to the freezer for at least 4 hours.
  5. When you’re ready to serve, remove from the freezer about 10 minutes beforehand. Use a knife to run around the edge of the tub then carefully remove and place on a chopping board. Cut into 8 large chunks (a fig piece should be on top of each). Sprinkle with rose petals then enjoy!


Store any leftover pieces in the freezer for up to 1 month.