Raw raspberry, cashew cheesecake slice

When we first made this slice at the cafe I was so impressed by the silky texture and tangy raspberry flavour that it has now become a firm favourite. You can use different varieties of berries to suit your tastebuds!

Makes 12 slices

Base

1 cup almonds or hazelnuts

3⁄4 cup dates or raisins 3 Tbsp water

Filling

1 1⁄2 cup raw cashew nuts, soaked in warm water, for 12 hours 1⁄2 cup coconut oil, melted 1⁄2 cup maple syrup or honey

2 tsp lemon juice

Ingredients for topping

2 cups fresh or frozen raspberries

Method

Begin by soaking the cashews in warm water for at least 12 hours. Drain and discard water.

Line a round 20cm removable cake tin.

To make the crust: In a food processor, pulse the nuts until very fine. Add the dates or raisins and continue blending. Add the water and blend until a thick paste forms.

Evenly spread the almond and date paste over the base of the prepared tin. Press firmly down. Place in the freezer until firm.

To make the filling: Rinse the cashew nuts and drain well. Place into a food processor and pulse until fine, add the melted coconut oil, maple syrup and lemon juice. Continue processing until light and very smooth.

Spoon 2⁄3 of the mixture evenly over the base. Place into the freezer until firm (12 hours).

With the remaining mixture, add the berries and process until smooth. Place this mixture in the fridge until required.

When the filling has become firm, pour over the raspberry mixture and spread carefully and evenly. Return to the freezer until firm.

Cut into desired portions. Can be eaten frozen or from the fridge.