INGREDIENTS

FOR THE BASE:
200g raw walnuts
7 Medjool dates, pitted
20g unsweetened desiccated coconut
a pinch of salt

CHEESECAKE FILLING:
375g cashews, soaked, drained*
120ml lemon juice
150ml maple syrup
90g Fewster’s Farm Honey
100g coconut oil, melted
1 tsp vanilla or 1 pod, seeds only
4 cups of raspberries
Extra berries to serve**

*soak cashews in water overnight or for at
least 4 hours
** consider using raspberries, blueberries
and blackberries

METHOD

STEP 1
To make the crust, sprinkle the coconut evenly on the bottom of a 20cm loose bottom cake tin. Place the walnuts, dates and salt into a food processor, blitz until you have a crumbly sticky mix. Push the mix evenly into the base of your tin and set aside.

STEP 2
To make the “cheese”, blend the cashews, lemon juice, maple syrup, honey, coconut oil, vanilla powder and the raspberries in a high powered blender until completely smooth and creamy.

STEP 3
Pour the filling evenly onto the crust and place in the freezer for at least 2-3 hours. When you are ready to serve remove the cheesecake about 20 minutes before you want to eat it, as it needs time to soften but not totally thaw.

STEP 4
When you are ready to serve simply scatter the extra raspberries over the top and enjoy!

Enjoy!