Satisfy your sweet tooth this festive season with these two gorgeous bakes. Instead of the normal Christmas puddings we all tuck into, why not try something a bit different. This no-cook vegan mango and cardamom cheesecake, is a cheesecake without the cheese! Or quickly whip up this Nut and Dried Fruit Chocolate Delight. Perfect for giving as a homemade gift or eating after dinner with coffee.



12 Medjool dates
100g ground almonds
100g ground pecan nuts
50g desiccated coconut
Pinch of sea salt
1 tbsp cocoa powder
Pinch of turmeric and a touch of black pepper

Put all ingredients in a food processor and blend together until a ball is formed, or you can pinch the ingredients and they stick together. If it feels a bit dry add a touch of maple syrup. Then press into a 18cm spring form cake tin lined with biodegradable cling film.


2 very ripe mangos
½ tsp cardamom essence
1 tsp cardamom powder
½ cup coconut oil
Agave syrup to taste
200g cashews soaked in cold water for 5 hours

Peel the mangos and remove all the flesh and squeeze with your hands to get as much of the pulp off. Drain the cashews and then mix all the ingredients together. Spread over the base and place in the fridge to set. Decorate with edible flowers.


1. Melt 300g of Lindt 75% dark chocolate over a pan of hot water.

2. Roast 200g of your choice of nuts (I use pecans walnuts and hazelnuts) in the oven (160ºC) for 15 minutes, then chop.

3. Chop up your favourite dried fruit. I love Suma figs (from Earth Matters on North Berwick’s high street) and undyed cherries and orange peel. I make my own by gently boiling two waxed organic oranges in sugar and water for half an hour. Remove the pith and the middle of the orange, then chop as finely as you like the peel.

4. Add the nuts and dried fruit to the chocolate. I also add a bit of cayenne pepper for a kick, a few crushed pink peppercorns and some really good vanilla essence.

5. Spread the mixture on greaseproof paper and leave to set. Once set, break into pieces.


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