Rich berry ‘cheesecake’

Serves 6

For the base:

100g dried apricots, finely chopped 85g sunflower seeds 125g walnuts, finely chopped

For the topping:

175g cashew nuts, soaked in boiling water for 1 hour or more 150g frozen mixed berries, defrosted 1 cooked beetroot 1-2 tbsp date syrup 1 tsp vanilla extract

To serve:

1 handful fresh berries 1 sprig of mint

TO MAKE the base, first soak the dried apricots and sunflower seeds in water overnight. Then whizz them with the walnuts in a food processor, until you have a crumbly texture. Press this into a lined 20cm cake tin, then place it in the freezer while you make the topping. For the topping, drain the cashew nuts and add them to the food processor along with the rest of the topping ingredients. Blitz on the highest power for a couple of minutes, until you have a lovely, smooth, creamy texture. Remove the base from the freezer and pour the topping over it, spreading out evenly. Pop it back into the freezer for another couple of hours, before transferring to the fridge for a further 2 hours. When ready to eat, top with the fresh berries and sprig of mint.