Berry Cheesecake

(VEGAN)

BASE

100 g cashews

50 g almonds

240 g dates

15 g raw cacao

30 g coconut oil

1 tsp vanilla

pinch of sea salt

TOPPING

150 g coconut oil

2 cups cashews, soaked overnight

120 g coconut cream

160 g organic raspberries (or

blueberries, or a combination,

frozen or fresh)

150 g unrefined rice malt syrup

Grease and line the base of a 20 cm loose-bottom round tin. Whizz the nuts for the base in a food processor until fine. Add the rest of the base ingredients along with a teaspoon of water if needed. Press into prepared tin. Next, melt the coconut oil, and add, with the remaining ingredients, to a high-speed blender. Whizz until smooth. Pour onto the base, and freeze overnight until set.

Garnish with berries, chocolate and fresh flowers.