Raspberry & Chocolate Jollyum Cheesecake Bars

I can’t actually believe we’re into August already – where has the time gone?! And have we even had a summer yet?! Either way, I’m so excited to share this summer-themed recipe made using the INCREDIBLE dairy-free Jollyum Double Chocolate ice cream. Honestly, when I tried it I couldn’t believe this creamy, rich and indulgent tub of luxury was made from organic soya and contains no refined sugar. I KNOW RIGHT.

I thought I’d make some kind of cheesecake bars with the chocolate variety of Jollyum (also available in Strawberry, Maple & Pecan, Passionfruit & Chocolate). With a coconut and almond ‘biscuit’ base, a creamy chocolate layer and studded with raspberries, this makes a super easy and indulgent treat – without the gluten, sugar and dairy. WINNING.


For the base –

  • 1 cup unsweetened desiccated coconut
  • ¼ cup cup coconut flour (I used Sukrin)
  • ¼ cup almond flour (I used Sukrin)
  • 3 tablespoons coconut oil (I used Lucy Bee)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the topping –

  • 1 x 500ml tub Jollyum Double Chocolate dairy-free ice cream
  • 1 frozen banana, cut into chunks
  • 3 tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • Dried rose petals, to decorate


Get making!

  1. First make the base – Mix together the coconut, coconut flour and almond flour in a bowl. Gently melt the coconut oil and maple syrup then pour into the dry ingredients along with the vanilla to form a slightly sticky dough. Add a dash of water if too dry.
  2. Tip out and press into a lined loaf tin. Make sure it covers the base and is spread out evenly. Place in the fridge while you make the topping.
  3. Remove the Jollyum from the freezer about 15 minutes beforehand, to defrost a little. Then place in a blender along with the frozen banana chunks and coconut cream and whizz up until thick and smooth.
  4. Pour half of the mixture over the base, then scatter over half the raspberries to cover in one layer. Now pour over the rest of the ice cream mixture and scatter the rest of the raspberries over, along with the dried rose petals.
  5. Freeze for at least 4 hours.
  6. When ready to serve, remove from the freezer about 10 minutes beforehand. Carefully remove from the tin and slice up into about 8 bars. Enjoy!


Keep any remaining bars in the freezer for up to 1 month.